TANDEMBRYGGERIET BrewBlog > BrewBlogs > Dubbel [Belgian Dubbel]

Dubbel

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18B

A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.

Brew Date:

May 17, 2013

Tap Date:

June 10, 2013

Yield:

49.2 liters

Color (EBC/SRM):

22/11.2

Bitterness (Calc):

22 IBU (Tinseth)

BU/GU:

0.37

Calories:

196 (12 ounces)

ABV:

ABW:

5.5%

Batch No:	2013/12
OG:	1.060
OG (Plato):	14.74° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	4.35° P
App. Atten.:	86.1%
Real Atten.:	70.5%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

3.80 kilograms

Best Heidelberger Malz

29.1% of grist

2.70 kilograms

Best Pale Ale Malz

20.7% of grist

3.80 kilograms

Best Münchener Malz Typ I

29.1% of grist

1.10 kilograms

Best Aromamalz

8.4% of grist

1.10 kilograms

Muntons Crystal Malt 150

Color (L):	56 °L
Info/Use:	Not provided.

8.4% of grist

0.55 kilograms

Braunbiere
Bockbiere
Amber Biere
dunkle Lagerbiere
Dark Ales, Stouts
Porters

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarbe

4.2% of grist

13.05 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	49.2 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	92.2 litres	49.2 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	13.1 kilograms
Grain Absorbtion:	23.2 litres
Total Water Needed:	134.3 litres	92.2 litres (runoff) + 23.2 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	32.6 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	101.6 litres	134.3 litres (total water) – 32.6 litres (mash water)

)

100% of grist

Adjuncts

0.65 kilograms

Sucrose (Table Sugar)

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

80.00 grams

Saphir

Region:	Germany
AAU Range:	2 - 4%
Notes:	Spicy, fruity, flowery, some citrus, little sweet. Beers of the variety Saphir are marked by a distinct harmonic bitterness of medium intensity. In smell, the distinct aroma is defined by flowery and fruity impressions, in taste also by a hoppy tang.
Typical Use:	Aroma
Substitution:	Hallertauer Mittelfrüh

4.9% Pellets @ 60 minutes
Type: Bittering
Use: Boil

392 AAUs

53.00 grams

Saphir

Region:	Germany
AAU Range:	2 - 4%
Notes:	Spicy, fruity, flowery, some citrus, little sweet. Beers of the variety Saphir are marked by a distinct harmonic bitterness of medium intensity. In smell, the distinct aroma is defined by flowery and fruity impressions, in taste also by a hoppy tang.
Typical Use:	Aroma
Substitution:	Hallertauer Mittelfrüh

4.9% Pellets @ 10 minutes
Type: Flavor
Use: Aroma

259.7 AAUs

133.00 grams

Total Hop Weight

651.7 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Belgian Golden Ale
Manufacturer:	White Labs
Product ID:	WLP570
Type:	Ale
Flocculation:	Low
Attenuation:	77%
Temperature Range:	20–24°C

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	21.1	Efficiency:	584.1%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefe: Ca. 1 l Slurry vom "Blonde" (2013/10) am 14.05.2013 geerntet, gewaschen und seit dem im Kühlschrank gelagert. Am Brautag Überstand abgegossen und die Hefe ins Warme gestellt. Maischeschema: 60 min @ 65 °C 20 min @ 72 °C 15 min @ 78 °C Brauvorgang: (Brauen auf de Terrasse) 10:59 60 l Wasser eingefüllt. Braumeister programmiert. Anheizen. Wassertemperatur 9 °C. 11:52 Tauchsieder ins Wasser gestellt 12:13 Eingemaischt; Programmstart 12:25 PP, gerührt 13:07 PP, gerührt 13:22 Ende 1. Rast 13:33 Beginn 2. Rast 14:20 Maischen beendet; Malzrohr hoch. SG: 1.040 @ 47 °C. Mash-out kürzer als geplant, da Temperatur während PP auf 78 anstieg und somit die Zeit begann abzulaufen. 14:32 Spülen mit 13 l Wasser @ 78 °C. Start Aufhaizen zum Kochen 15:08 Malzrohr raus. 3,5 cm > 60-l-Marke = 65,8 l, SG: 1.048; Ausbeute: 78 % 15:25 kocht 15:42 Tauchsieder rein f. rolling boil. Zucker rein. 15:58 Bitterhopfen rein 16:36 Kühler rein 16:49 7 g Hefenahrung rein, Aromahopfen rein 16:56 Kochen beendet, Wasser marsch! 17:32 Würze marsch! 17:53 Abfüllen fertig; OG: 1.060

Hefe:
Ca. 1 l Slurry vom "Blonde" (2013/10) am 14.05.2013 geerntet, gewaschen und seit dem im Kühlschrank gelagert. Am Brautag Überstand abgegossen und die Hefe ins Warme gestellt.

Maischeschema:
60 min @ 65 °C
20 min @ 72 °C
15 min @ 78 °C

Brauvorgang:
(Brauen auf de Terrasse)
10:59 60 l Wasser eingefüllt. Braumeister programmiert. Anheizen.
Wassertemperatur 9 °C.

11:52 Tauchsieder ins Wasser gestellt

12:13 Eingemaischt; Programmstart

12:25 PP, gerührt

13:07 PP, gerührt

13:22 Ende 1. Rast

13:33 Beginn 2. Rast

14:20 Maischen beendet; Malzrohr hoch. SG: 1.040 @ 47 °C. Mash-out kürzer
als geplant, da Temperatur während PP auf 78 anstieg und somit die Zeit
begann abzulaufen.

14:32 Spülen mit 13 l Wasser @ 78 °C. Start Aufhaizen zum Kochen

15:08 Malzrohr raus. 3,5 cm > 60-l-Marke = 65,8 l, SG: 1.048;
Ausbeute: 78 %

15:25 kocht

15:42 Tauchsieder rein f. rolling boil. Zucker rein.

15:58 Bitterhopfen rein

16:36 Kühler rein

16:49 7 g Hefenahrung rein, Aromahopfen rein

16:56 Kochen beendet, Wasser marsch!

17:32 Würze marsch!

17:53 Abfüllen fertig; OG: 1.060

Tasting Reviews

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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