Nirav Modi - Belgian Dubbel |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.078 |
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FG: 1.015 |
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ABV: 8.25%
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Bitterness: 33.88 (tinseth)
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IBU/OG: 0.43 |
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Color: 38.6° SRM
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Calories: 8.25 per 330ml
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FERMENTABLES |
| 72.3% |
0 |
Bohemian Pilsner - DE |
38 |
1 |
Mash |
| 9.6% |
0 |
Munich Dark - DE |
37 |
15 |
Mash |
| 4.8% |
0 |
Crystal 60L - CA |
34 |
60 |
Mash |
| 13.3% |
0 |
Belgian Dark Candi Sugar - BE |
36 |
275 |
Mash |
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HOPS |
| 0 |
Magnum(GR) |
Pellet |
Boil |
60 Minutes |
12 |
30.6 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
15 Minutes |
3.8 |
3.28 |
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YEAST |
| White Labs Belgian Ale WLP550 |
81% |
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OTHER INGREDIENTS |
| 1 |
each |
Whirlfloc |
0 minutes |
Boil |
| 0.31 |
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Calciumchloride |
0 minutes |
Boil |
| 0.17 |
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Gypsum |
0 minutes |
Boil |
| 0.11 |
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Epsom |
0 minutes |
Boil |
| 0.23 |
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NaHCO |
0 minutes |
Boil |
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INSTRUCTIONS |
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60-minute mash in temp 152f.saccharafication rest for 10 minutes @170f. BIAB. sparge grain bag @170f to regain lost volume (after squeezing out bag). 90-minute boil. 1st hop addition at 60 -minutes. add whirlfloc, Belgian candy and Saaz hops in at 15 minutes to flame out. Fermentation: bring wort down to pitch range btw 68-72f. make a yeast starter for this beer as it's a higher ABV. ferm for 3-4 days (or when primary is finishing up) @68f then allow to free raise to promote more esters (up to 72f). primary should last 1-2 week followed by secondary. if spunding CO2 vols. should be set for 2.4-2.8.
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