2017 Den frække brunette

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 90 min 42.5 IBUs 56.1 EBC 1.085 1.016 9.3 %
Actuals 1.078 1.01 9.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Belgian Dubbel 26 B 1.062 - 1.075 1.008 - 1.018 15 - 25 19.7 - 33.5 2.5 - 3.2 6 - 7.6 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 6.1 kg 72.62
Munich Malt 600 g 7.14
Biscuit Malt 300 g 3.57
Caraamber 300 g 3.57
Special B Malt 300 g 3.57
Wheat Malt Pale, Bel 300 g 3.57
Candi Sugar, Dark 500 g 5.95

Hops

Name Amount Time Use Form Alpha %
Fuggle 100 g 60 min Boil Pellet 4.5
Tettnang (Tettnang Tettnager) 60 g 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Klar urt 16.00 g 15 min Mash Fining

Yeast

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

Mash

Step Temperature Time
Mash In 66°C 90 min
Mash Step 75°C 10 min

Fermentation

Step Time Temperature
Primary 7 days 22°C
Secondary 7 days 22°C
Aging 20 days 20°C