Mighty Duck! Beer Recipe | Extract Belgian Dubbel | Brewer's Friend
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Mighty Duck!

215 calories 21.2 g 330 ml
Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Patrick Byrne
Calories: 215 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
URL: http://thethinkhank.blogspot.co.uk/2016/03/extract-brew-mighty-duck.html
Created: Friday February 19th 2016
1.070
1.016
7.1%
20.6
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Dry Malt Extract - Light2.5 kg Dry Malt Extract - Light 42 4 58.8%
250 g Belgian Candi Sugar - Clear/Blond (0L)250 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.9%
2.75 kg / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 kg German - Munich Light1 kg Munich Light 37 6 23.5%
250 g Belgian - Special B250 g Special B 34 115 5.9%
250 g Belgian - Cara 45L250 g Cara 45L 34 42 5.9%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Challenger15 g Challenger Hops Pellet 8.5 Boil 45 min 16.69 42.9%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 5.5 Boil 10 min 2.84 28.6%
5 g Challenger5 g Challenger Hops Pellet 8.5 Boil 3 min 0.75 14.3%
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 3 min 0.31 14.3%
35 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Batch       Amount: 72g       CO2 Level: 2.2 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
 
Notes

Mighty Duck! is an attempt at an extract Kwak clone.

Aiming to produce 40x330ml bottles from this brew so I need at least 13.2l available at bottling time. I'd need an estimated 15-16l going in to the primary fermenter.

Actually got 17l going in to the primary, topped up a little, to 18.5l, to bring the OG down from 1.078 to 1.070.

If I'd left the OG at 1.078 and fermentation ends at the anticipated 1.016 then the ABV would be 8.14% - closer to Kwak's actual 8.4%.

FG reading is 1.010 giving an ABV of 7.88%

Moved 15.5l to a secondary FV after primary completed. Is clearing nicely after the first week.

Bottled 46 x 330ml bottles from the secondary. Very little sediment and a good, clear, beer going in to the bottles.

Beer at bottling was sitting at 11C hence the lower volume of brewing sugar (corn sugar) than I'd normally expect for a target CO2 volume of 2.2.

1st photo is Kwak on the left, Mighty Duck on the right after 1 week in the secondary. Has the banana hit you get from Kwak.

The flavour development in the bottle has been interesting.

For the first month of bottle conditioning I tasted a bottle at week 1 and 2 and the banana flavour was reducing with bitterness increasing. I waiting until it had a full month in the bottle before tasting again and it was the same change - even less banana and more bitterness.

Zero carbonation at the end of month 1.

Waiting until month 2 and a big change - banana flavour is starting to re-appear and that rich Belgian Dubbel flavour is starting to appear. The bitterness has almost completely dissipated.

End of month 2 and the carbonation is starting to appear, a good hiss when the bottle opens but overall carbonation is light.

The beer is almost completely clear now too.

Now waiting for month 3...

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2016-06-16 18:04 UTC
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