Sıradaki reçetem yine bir Belçikalı, fıçıda tripelim var ve yıllanırken bu da olsun o bitince bundan devam…
Belgian Dubbel
7.6% / 16.6 °P
Recipe by
Durul Güven
All Grain
Jet 30
74.82% efficiency
Batch Volume: 27 L
Boil Time: 90 min
Mash Water: 28.18 L
Sparge Water: 9.99 L
Total Water: 38.17 L
Boil Volume: 34.57 L
Pre-Boil Gravity: 1.046
Vitals
Original Gravity: 1.068
Final Gravity (Adv): 1.010
IBU (Tinseth): 20
BU/GU: 0.30
Color: 13.5 SRM
Mash
Temperature — 45 °C — 35 min
Temperature — 55 °C — 15 min
Temperature — 70.8 °C — 60 min
Temperature — 75 °C — 10 min
Malts (6.23 kg)
4.87 kg (63.5%) — Weyermann Pilsner — Grain — 1.7 SRM
1.36 kg (17.7%) — Weyermann Pale Malt — Grain — 3.3 SRM
Other (1.44 kg)
850 g (11.1%) — Candi Syrup Soft Candi Sugar, Brun Foncé (Dark) — Sugar — 22 SRM — Flameout
310 g (4%) — Briess Rice Hulls — Adjunct — 0 SRM
280 g (3.7%) — Candi Syrup Candi Syrup, D-180 — Sugar — 180 SRM — Flameout
Hops (65.1 g)
5.1 g (5 IBU) — Brewer’s Gold 8.5% — First Wort
39 g (11 IBU) — Hallertauer Mittelfrueh 4% — Boil — 30 min
21 g (5 IBU) — Styrian Celeja 4.5% — Boil — 18 min
Miscs
2.3 g — Baking Soda (NaHCO3) — Mash
0.2 g — Calcium Chloride (CaCl2) — Mash
2.3 g — Canning Salt (NaCl) — Mash
0.1 g — Chalk (CaCO3) — Mash
3.1 g — Epsom Salt (MgSO4) — Mash
0.3 g — Gypsum (CaSO4) — Mash
0.2 g — Slaked Lime (Ca(OH)2) — Mash
Yeast
1 pkg — White Labs WLP530 Abbey Ale 80%
Fermentation
Primary — 20.5 °C — 19 days
Primary — 0 °C — 2 days
Carbonation: 2.5 CO2-vol
Water Profile
Ca2+
75Mg2+
15Na+
50Cl-
39SO42-
36HCO3-
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