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Belgium Duvet Amber Ale

Method: All Grain
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: IAB
Rating:

5.00 (1 Review)

Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)

Created: Wednesday February 3rd 2016

Original Gravity:

1.064

Final Gravity:

1.014

ABV (standard):

6.6%

IBU (tinseth):

16.1

SRM (morey):

13.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	German - Pilsner4 kg Pilsner	38	1.6	64.5%
0.75 kg	Belgian Candi Sugar - Amber/Brown	38	60	12.1%
0.50 kg	German - Munich Light0.5 kg Munich Light	37	6	8.1%
0.50 kg	German - Vienna0.5 kg Vienna	37	4	8.1%
0.23 kg	American - Aromatic Malt0.225 kg Aromatic Malt	35	20	3.6%
0.23 kg	German - Carapils0.225 kg Carapils	35	1.3	3.6%
6.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Saaz28 g Saaz Hops	Pellet	3.5	Boil	60 min	12.13	36.8%
14 g	Saaz14 g Saaz Hops	Pellet	3.5	Boil	20 min	3.67	18.4%
14 g	Saaz14 g Saaz Hops	Pellet	3.5	Boil	1 min	0.26	18.4%
20 g	Domestic Hallertau20 g Domestic Hallertau Hops	Pellet	3.9	Aroma	0 min		26.3%
76 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
56 g	Saaz (Pellet) 56 g Saaz (Pellet) Hops	16.06	73.6%
20 g	Domestic Hallertau (Pellet) 20 g Domestic Hallertau (Pellet) Hops		26.3%
76 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	--	65 °C	75 min
6 L	Infusion	--	67 °C	20 min
7.5 L	Fly Sparge	--	68 °C	30 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 g	irish moss		Fining	Boil	15 min.
14 g	Sweet orange peel		Flavor	Boil	15 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 247 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: gyle Amount: 1000ml CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
purified water
Mash Chemistry and Brewing Water Calculator

Notes

Belgium candy syrup added in last 15 mins of boil.

Gyle collected from the dregs at the end using a sieve. Usually there is about 1.5 liters left over after auto siphoning wort into carboy. Collect this and cold crash again to get only the wort. Freeze until bottling day.

Use blow off tube or separate into two 22 liter carboys. This Yeast is pretty ferocious.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2016-03-25 14:47 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

Discussion about this recipe:

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BIAB • 03/25/2016 at 02:47pm

5 of 5

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