DBM #77 - Trøtt i Trappa v.2
Belgian Dubbel (26 B)
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Type: All Grain
Batch Size: 20,82 l
Boil Size: 28,64 l
Boil Time: 90 min
End of Boil Vol: 22,67 l
Final Bottling Vol: 18,93 l
Fermentation: Ale, Two Stage
Batch Size: 20,82 l
Boil Size: 28,64 l
Boil Time: 90 min
End of Boil Vol: 22,67 l
Final Bottling Vol: 18,93 l
Fermentation: Ale, Two Stage
Date: 25 Mar 2017
Brewer: TDS
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 75,3 %
Taste Rating: 30,0
Brewer: TDS
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 75,3 %
Taste Rating: 30,0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 4,08 kg | Pilsner (2 Row) Bel (3,9 EBC) | Grain | 1 | 65,5 % |
| 1,13 kg | Pale Malt (2 Row) Bel (5,9 EBC) | Grain | 2 | 18,1 % |
| 0,34 kg | Soft Candi Sugar, Brun Foncé (Dark) (43,3 EBC) | Dry Extract | 3 | 5,5 % |
| 0,68 kg | Candi Syrup, D-180 (354,6 EBC) | Extract | 4 | 10,9 % |
| 28,30 g | Northern Brewer [8,00 %] - Boil 60,0 min | Hop | 5 | 25,7 IBUs |
| 21,20 g | Hallertauer Mittelfrueh [5,00 %] - Boil 30,0 min | Hop | 6 | 9,2 IBUs |
| 14,10 g | Styrian Goldings [5,00 %] - Boil 15,0 min | Hop | 7 | 4,0 IBUs |
| 2,0 pkg | Abbey Ale (White Labs #WLP530) [35,49 ml] | Yeast | 8 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,069 SG
Est Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 7,6 %
Bitterness: 38,9 IBUs
Est Color: 45,5 EBC
Est Final Gravity: 1,012 SG
Estimated Alcohol by Vol: 7,6 %
Bitterness: 38,9 IBUs
Est Color: 45,5 EBC
Measured Original Gravity: 1,072 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 8,2 %
Calories: 682,4 kcal/l
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 8,2 %
Calories: 682,4 kcal/l
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body
Sparge Water: 20,27 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,71
Measured Mash PH: 5,20
Sparge Water: 20,27 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,71
Measured Mash PH: 5,20
Total Grain Weight: 6,23 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Protein Rest | Add 14,08 l of water at 71,0 C | 65,0 C | 60 min |
| Saccharification | Add -0,00 l of water and heat to 72,2 C over 15 min | 72,2 C | 10 min |
| Mash Out | Heat to 75,6 C over 10 min | 75,6 C | 10 min |
Sparge: Fly sparge with 20,27 l water at 75,6 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. 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: 111,33 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Pressure/Weight: 111,33 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 111,33 g Corn Sugar
Age for: 180,00 days
Storage Temperature: 12,0 C
Carbonation Used: Bottle with 111,33 g Corn Sugar
Age for: 180,00 days
Storage Temperature: 12,0 C
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