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Dubble trouble

Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 54% (brew house)
Source: Papazian 246
Calories: 194 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)

Created: Monday April 22nd 2019

Original Gravity:

1.064

Final Gravity:

1.009

ABV (standard):

7.3%

IBU (tinseth):

20.2

SRM (morey):

26.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.02 kg	German - Pilsner3.02 kg Pilsner	38	1.6	55.5%
0.22 kg	German - CaraAroma0.22 kg CaraAroma	34	130	4%
0.22 kg	German - Melanoidin0.22 kg Melanoidin	37	25	4%
0.22 kg	German - CaraMunich III0.22 kg CaraMunich III	34	57	4%
0.16 kg	German - Carafa III0.16 kg Carafa III	32	535	2.9%
1.10 kg	Honey1.1 kg Honey	42	2	20.2%
0.50 kg	Brown Sugar0.5 kg Brown Sugar	45	15	9.2%
5.44 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
27 g	Fuggles27 g Fuggles Hops	Leaf/Whole	5.4	Boil	60 min	11.15	30%
15 g	Mount Hood15 g Mount Hood Hops	Leaf/Whole	4.7	Boil	30 min	4.14	16.7%
27 g	Saaz27 g Saaz Hops	Leaf/Whole	3.7	Boil	20 min	4.63	30%
21 g	Tettnanger21 g Tettnanger Hops	Leaf/Whole	3.6	Aroma	1 min	0.25	23.3%
90 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
27 g	Fuggles (Leaf/Whole) 27 g Fuggles (Leaf/Whole) Hops	11.15	30%
15 g	Mount Hood (Leaf/Whole) 15 g Mount Hood (Leaf/Whole) Hops	4.14	16.7%
27 g	Saaz (Leaf/Whole) 27 g Saaz (Leaf/Whole) Hops	4.63	30%
21 g	Tettnanger (Leaf/Whole) 21 g Tettnanger (Leaf/Whole) Hops	0.25	23.3%
90 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 L	Protein	Infusion	--	55.6 °C	30 min
4 L	Sacchrification	Infusion	--	67.8 °C	40 min
4 L		Sparge	--	76.6 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 g	Calcium Chloride		Water Agt	Mash	1 hr.
1.20 ml	Phosphoric acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-High
Optimum Temp:	18 - 26 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

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

Notes

24.4 morning. Back down to 21 degrees. Really on a temperature ride. Massive fermentation in the first 24 hours.
23.4 Evening. Heated up to 27 degrees! Put back in tub.
23.4 Rapid fermentation. Down to 21 degrees. Moved out of tub and letting heat up in bathroom.

Brewed 22.4.19
Missed again the expected SG.
Anticipated was 1.072. But I'm only at 1.064 (and that's generous).
Brix 16.2, which would imply a Sg of 1.066, fairly close to my reading.

Protein Rest
Temp Mins Protein
144 strike water
136.1 30
134.2 18 After pitch of strike water and first stir, water at 136. So protein rest needs to cool down a bit.
132.1 8
132.3 Timer Put back on the burner (but not on, residual heat)

Saccrification Rest
Temp Mins
150 40
154 29 11 minutes stirring and heating
154 21 Put on hot burner
152 17
151 10 +10 to ensure conversion
153 6 Continous heating & stirring

Last Updated and Sharing

263

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Brews

Public: Yup, Shared
Last Updated: 2019-04-26 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

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