Trubbel with Dubble - Beer Recipe - Brewer's Friend

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Trubbel with Dubble

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Saturday May 9th 2020
1.060
1.011
6.5%
26.8
29.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 51.1%
1.50 kg United Kingdom - Pilsen1.5 kg Pilsen 36 1.8 21.9%
0.25 kg German - CaraMunich III0.25 kg CaraMunich III 34 57 3.6%
0.25 kg Simpsons - Aromatic Malt0.25 kg Aromatic Malt 33 23.04 3.6%
0.50 kg Crisp Malting - Wheat Malt0.5 kg Wheat Malt 38.87 2 7.3%
0.25 kg Crisp Malting - Smooth Chocolate Malt0.25 kg Smooth Chocolate Malt 35.71 148.4 3.6%
0.10 kg Simpsons - Red Rye Crystal0.1 kg Red Rye Crystal 29.9 89.4 1.5%
0.50 kg Belgian Candi Sugar - Dark (275L)0.5 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 7.3%
6.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 19.69 50%
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 7.14 50%
100 g / $ 0.00
 
Yeast
Crossmyloof - Belgian
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.95 bar       Temp: 6 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.9
Mash volume with grains (equipment estimates 16.1 L) 24.1
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 9.2 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 22
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 16
Top off amount 8
Going into fermentor 24
Total: 29.3  
Equipment Profile Used: System Default
 
Notes


Jaggery instead of Candi

Scored 44/50 in UK National Homebrew Comp 2023



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  • Last Updated: 2023-03-04 18:40 UTC