#62 - DBM Trøtt i Trappa (Belgian Dubbel)

DBM #62 - Trøtt i Trappa La Trappe Dubbel

Belgian Dubbel (26 B)

Type: All Grain
Batch Size: 21,00 l
Boil Size: 26,80 l
Boil Time: 60 min
End of Boil Vol: 22,82 l
Final Bottling Vol: 19,11 l
Fermentation: Ale, Two Stage

Date: 28 Jan 2016
Brewer: TDS
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 76,5 %
Taste Rating: 30,0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
3,99 kg	Pale Malt (2 Row) Bel (5,9 EBC)	Grain	1	66,1 %
0,61 kg	Caramunich Malt (110,3 EBC)	Grain	2	10,1 %
1,44 kg	Candi Syrup, D-180 (200,0 EBC)	Extract	3	23,8 %
34,00 g	Saaz [4,50 %] - Boil 45,0 min	Hop	4	15,6 IBUs
2,0 pkg	Abbey Ale (White Labs #WLP530) [35,49 ml]	Yeast	5	-

Gravity, Alcohol Content and Color

Est Original Gravity: 1,066 SG
Est Final Gravity: 1,011 SG
Estimated Alcohol by Vol: 7,2 %
Bitterness: 15,6 IBUs
Est Color: 55,7 EBC

Measured Original Gravity: 1,046 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 4,7 %
Calories: 427,1 kcal/l

Mash Profile

Mash Name: Temperature Mash, 1 Step, Light Body
Sparge Water: 19,41 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE

Total Grain Weight: 6,04 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Mash PH: 5,20

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 12,49 l of water at 71,0 C	65,0 C	45 min
Mash Out	Add -0,00 l of water and heat to 77,0 C over 10 min	77,0 C	10 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 19,41l) of 75,6 C water

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 112,39 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2,3
Carbonation Used: Bottle with 112,39 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C