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22 March 2011 @ 08:55 pm
Brewing tonight: Belgian Dubbel  
Distinctive things about a dubbel recipe: higher gravity, candi sugar

Special B: 0.15 lb (68g) (31 ppg = 4.65 pts/gallon) (at 100% yield)
German Pilsener: 0.20lb (90g) (35 ppg = 7 pts/gallon) (at 100% yield)
Steep at 170 for 1 hour

1.2 lb pale DME (40 ppg = 48 pts/gallon)
Candi sugar: 0.20 lb (90g) (46 ppg = 9.2 pts/gallon)
Dark candi sugar: 0.20 lb</strong> (90g) (46 ppg = 9.2 pts/gallon)
Typical malt yields


Total gravity points per gallon (at 100% yield): 78.05 (not gonna happen)
Total gravity points per gallon (at 0% yield): 66.4 ppg (also not gonna happen)


measured boil Original Gravity (1.5 ga) = 1.048 (after factoring in temperature offset)
measured points per gallon = 48 * 1.5 gallons = 72
measured yield = (72 - 66.4) / (78.05 / 66.4) = 48% (crap, 80% would be ideal)

0.35 AAU Willamette @ 60 (2g @ 4.9%) Utilization @ OG=1.050 is 0.231
0.4 AAU Cascade @30 minutes (2g @ 6.3%) Utilization @ G=1.060 is 0.162
0.35 AAU = Willamette @ 10 minutes (2g @ 4.9%) Utilization @ FG = 1.072 is 0.070
Hop utilization by time and gravity

expected boil fg (1ga) = pitch OG = 1.072
measured boil fg = 1.07 (after factoring in temperature offset)
median gravity = (1.07 - 1.048)/2 + 1.048 = 1.06

IBU = AAU*U*75 / V_recipe = AAU*U*75 = (0.35*0.231 + 0.4*0.162 + 0.35* 0.070) * 75
IBU = 12.76

Yeast: Safbrew WB-06 (expected apparent attenuation 70%)
Expected fermenting Final Gravity = (OG - 1) * (1 - 0.7) + 1 = 1.021
Expected alcohol: 6.3%
Percent ABV by original and final gravity.

Saving the spent grains. I may eat them with raisins and brown sugar for breakfast, like oatmeal. Not bothering with waffles, tonight.

I need a brewing icon.
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