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Brugse Zot Dubbel

Method: BIAB
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 21.81 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Pete
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)

Created: Wednesday March 1st 2023

Original Gravity:

1.059

Final Gravity:

1.008

ABV (standard):

6.8%

IBU (tinseth):

29.2

SRM (morey):

23.3

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.98 kg	German - Bohemian Pilsner2.975 kg Bohemian Pilsner	38	1.9	56.6%
0.60 kg	Weyermann - CARABELGE0.595 kg CARABELGE	34	13.6	11.3%
0.60 kg	German - Caramel Wheat0.595 kg Caramel Wheat	34	46	11.3%
0.60 kg	Belgian - Wheat0.595 kg Wheat	38	1.8	11.3%
0.50 kg	Franco-Belges - Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	159.82	9.5%
5.26 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
34 g	Hallertau Hersbrucker34 g Hallertau Hersbrucker Hops	Pellet	4	Boil	60 min	19.43	53.1%
17 g	Saaz17 g Saaz Hops	Pellet	3.5	Boil	30 min	6.53	26.6%
13 g	Saaz13 g Saaz Hops	Pellet	3.5	Boil	15 min	3.23	20.3%
64 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
34 g	Hallertau Hersbrucker (Pellet)	19.43	53.1%
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	9.76	46.9%
64 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.5 L	Brew in a bag infusion	Infusion	62 °C	62 °C	90 min
8 L	Dunk sparge bag 10 mins	Sparge	77 °C	77 °C	10 min

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Coriander Seed	Spice	Boil	10 min.
8 g	Orange peel bitter	Flavor	Boil	10 min.
1 each	Protafloc	Fining	Boil	10 min.
5 g	Star Anise	Spice	Boil	5 min.

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 108.8 g Temp: 20 °C CO₂ Level: 2.2 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

Notes

BIAB method based on 70% efficiency which can be made in a standard 23 litre kettle with a full-volume boil. Grain should be fine crush. Longer 90 minute mash in 17.5 litres at 62C helps efficiency and fermentability, together with a 10 minute dunk sparge of the bag at 77C in c.8 litres of new water. Target boil volume is 22 litres which should produce c. 18 litres going into the FV, In addition to Protofloc I also add 4g of Brewbrite in last 10 minutes of boil.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2024-08-19 09:22 UTC

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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