Bodebrown Belgian Dubbel

Belgian Dubbel
Type: All Grain Date: 25/11/2009
Batch Size (fermenter): 20,00 l Brewer: Rafael David
Boil Size: 26,91 l Asst Brewer:
Boil Time: 90 min Equipment: Panela Bodebrown
End of Boil Volume 22,88 l Brewhouse Efficiency: 75,00 %
Final Bottling Volume: 20,00 l Est Mash Efficiency 83,6 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35,0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
Water
3,64 g Chalk (CaCO3) (Mash 60,0 mins) 1 -
Agent
Water
2,55 g Epsom Salt (MgSO4) (Mash 60,0 mins) 2 -
Agent
Water
0,91 g Salt (Mash 60,0 mins) 3 -
Agent
Water
0,82 g Baking Soda(NaHCO3) (Mash 60,0 mins) 4 -
Agent
Gypsum (Calcium Sulfate) (Mash 60,0 Water
0,45 g 5 -
mins) Agent
2,63 kg *Pilsen AGRRIA (3,3 EBC) Grain 6 45,0 %
1,13 kg *Pale Malt (Weyermann) (6,5 EBC) Grain 7 19,3 %
0,38 kg *Biscuit Malt (Castle Malting) (60,0 EBC)Grain 8 6,5 %
0,38 kg *Carapils (Weyermann) (4,0 EBC) Grain 9 6,5 %
*Wheat Malt, Pale (Weyermann) (4,0
0,34 kg Grain 10 5,8 %
EBC)
*Castle Crystal 150 (Crystal B)(Castle
0,19 kg Grain 11 3,3 %
Malting) (150,0 EBC)
*Special B Malt (Castle Malting) (290,0
0,10 kg Grain 12 1,7 %
EBC)
0,04 kg *Cafe Light (Castle Malting) (255,0 EBC) Grain 13 0,7 %
*Chocolate Malt Belga (Castle Malting)
0,04 kg Grain 14 0,7 %
(900,0 EBC)
0,36 kg Candi Sugar, Amber (147,8 EBC) Sugar 15 6,2 %
0,25 kg Candi Sugar, Dark (250,0 EBC) Sugar 16 4,3 %
*Styrian Goldings [3,20 %] - Boil 90,0 14,7
40,00 g Hop 17
min IBUs
Whirlfloc (1g para cada 20L) (Boil 15,0
1,00 g Fining 18 -
mins)
SafBrew Ale (*Fermentis #S-33) [25,00
1,0 pkg Yeast 19 -
ml]
SafBrew Specialty Ale (*Fermentis #T-
1,0 pkg Yeast 20 -
58) [25,00 ml]
 Beer Profile
Est Original Gravity: 1,071 SG Measured Original Gravity: 1,068 SG
Est Final Gravity: 1,014 SG Measured Final Gravity: 1,011 SG
Estimated Alcohol by Vol: 7,5 % Actual Alcohol by Vol: 7,5 %
Bitterness: 14,7 IBUs Calories: 643,5 kcal/l
Est Color: 43,2 EBC
Mash Profile
Mash Name: Temperature Mash, 2
Total Grain Weight: 5,84 kg
Step, Medium Body
Sparge Water: 20,50 l Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C Tun Temperature: 22,2 C
Adjust Temp for Equipment:
Mash PH: 5,20
TRUE
Mash Steps
Step Step
Name Description
TemperatureTime
Protein Rest Add 13,65 l of water at 54,8 C 50,0 C 20 min
SaccharificationHeat to 62,3 C over 15 min 62,3 C 40 min
SaccharificationHeat to 67,8 C over 2 min 67,8 C 20 min
Mash Out Heat to 75,6 C over 10 min 75,6 C 10 min
Sparge Step: Fly sparge with 20,50 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 Volumes of CO2: 2,4
Carbonation Used: Bottle with 113,31 g Corn
Pressure/Weight: 113,31 g
Sugar
Keg/Bottling Temperature: 15,6 C Age for: 28,00 days
Fermentation: My Aging Profile Storage Temperature: 11,1 C
Notes
Primming de 7 gramas de acar por litro de cerveja.

Kit destinado a pessoas que j fizeram o curso de cerveja na panela da Bodebrown

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