Kulminator Belgian Dubbel - Beer Recipe - Brewer's Friend

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Kulminator Belgian Dubbel

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jamil Zainasheff
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday November 27th 2013
1.070
1.016
7.2%
21.7
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 59.2%
0.70 lb Belgian - Munich0.7 lb Munich 38 6 8.3%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 5.9%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 5.9%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 5.9%
0.50 lb Candi Syrup - Belgian Candi Syrup - Amber0.5 lb Belgian Candi Syrup - Amber - (late boil kettle addition) 32 40 5.9%
0.75 lb Cane Sugar0.75 lb Cane Sugar - (late boil kettle addition) 46 0 8.9%
8.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Tettnanger0.9 oz Tettnanger Hops Pellet 3.9 Boil 60 min 21.68 100%
0.90 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.8 oz       CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.25 gal Strike water @ 162.4 (F) Infusion -- 149 °F 90 min
2.25 gal Batch Sparge Sparge -- 150 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.25 9  
Mash volume with grains 2.83 11.3  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 6.65 26.6
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 64°F (18°C) and let temp rise to 70°F (21°C) over the course of one week.

Package then carbonate beer to aprox. 3 to 4 volumes and allow to lager for one month at 45 to 50°F (7 to 10°C).

Priming Calculator:
Volumes of CO2: 3.0
Corn Sugar: 3.8 oz

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  • Last Updated: 2014-01-06 02:01 UTC