2013 Dupond og Dupont

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 75 min 20.1 IBUs 40.8 EBC 1.060 1.010 6.6 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgisk dubbel/bruin 11 A 1.056 - 1.07 1.01 - 1.016 18 - 25 30 - 70 1.3 - 2.3 5.9 - 7.4 %

Fermentables

Name Amount %
Pilsner Malt (611,201) 5 kg 83.75
Biscuit Malt, Castle Malting (652,101) 130 g 2.18
CARA AROMA (612,201) 130 g 2.18
Chocolate Malt (623,101) 130 g 2.18
Munich Malt Type 1 (611,601) 130 g 2.18
Kandis, mørk (0,951) 250 g 4.19
Dextrose (0,901) 130 g 2.18
Honey 70 g 1.17

Hops

Name Amount Time Use Form Alpha %
Brewers Gold (Hallertau) (1,109) 32 g 60 min Boil Leaf 6
Styrian Golding (1,157) 15 g 15 min Boil Leaf 5.4

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 13.21 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Belgian Abbey II (1762) Wyeast Labs 75% 18.33°C - 23.89°C

Mash

Step Temperature Time
Stage 1 66°C 60 min
Mash Out 76°C 15 min

Fermentation

Step Time Temperature
Primary 7 days 20°C
Aging 0 days 0°C