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Dubbel Abdijbier - James Morton

Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22.2 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John van Hoek
Calories: 210 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Sunday May 24th 2020

Rum n Raisin Dubbel

by Craftbeerchannel

OG: 1.070 FG: 1.016 ABV: 7.1% IBU: 20

Original Gravity:

1.069

Final Gravity:

1.010

ABV (standard):

7.7%

IBU (tinseth):

22.1

EBC (ebcmorey):

83.4

Mash pH

5.7

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4 kg	Belgian - Pale Ale4 kg Pale Ale	38	7.58	66.7%
500 g	Belgian - Wheat500 g Wheat	38	3.31	8.3%
500 g	Belgian - CaraMunich500 g CaraMunich	33	131.93	8.3%
1 kg	Belgian Candi Sugar - Dark (275L)1 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	732.36	16.7%
6 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	75 min	13.96	50%
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Leaf/Whole	3.75	Boil	20 min	8.09	50%
60 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	Hallertau Mittelfruh (Leaf/Whole)		22.05	100%
60 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L	Mash-In	Infusion	69 °C	65 °C	60 min
	Mash-Out	Temperature	--	75 °C	10 min
4 L	Sparge	Sparge	--	75 °C	--
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	Moss - Five star SUPERMOSS		Fining	Boil	15 min.

Yeast

White Labs - Abbey IV Ale Yeast WLP540

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 120 g Temp: 20 °C CO₂ Level: 2.7 Volumes

Target Water Profile

Eindhoven

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Koel de wort naar 18 graden en pomp naar de gisttank. (Meet de SG en vul de wort aan met ontsmet water tot de gewenste begin SG).

Belucht de wort en ent met de gist.

2-3 dagen van de actieve gisting op 18 graden
Stop met kolen en laat de temperatuur spontaan stijgen to max 26 graden. Houd te temparatuur vast tot 3 dagen dezelfde SG meet (duurt vanaf het enten ongeveer 2 weken)

Lange rijping op de fles!

Last Updated and Sharing

309

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Brews

Public: Yup, Shared
Last Updated: 2020-05-24 13:19 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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