Belgian Dubbel Recipe - 7 Fjell Sinterklaas

Recipe Info

Recipe Image

7 Fjell Sinterklaas

by on
All Grain
27 Liter(s)
30 Liter(s)
90 min
90%
Mash water: 22l Sparge water: 16l Water adjustments Mash: 2.2g CaSO4, 2.2g CaCL2, 4.4g CaCO3 Sparge: 1.7g CaSO4, 1.7g CaCL2 Preboil (before sugar additions) should read 14.5Brix/1.059

Fermentables

83% - Pilsen - UK
5.9
36
1
Mash
7% - Special B - BE
0.51
30
180
Mash
4% - Dark Munich - DE
0.26
36
10
Mash
4% - Table Sugar - Sucrose - US
0.26
46
0
Late
2% - Belgian Dark Candi Syrup - BE
0.14
32
80
Late

Hops

Magnum
25
Pellet
Boil
60 min(s)
12
23.3
East Kent Goldings
15
Pellet
Boil
5 min(s)
5.5
1.3

Yeast

White Labs Belgian Ale WLP550
81%

Other Stuff

No other stuff in this recipe

Mash Steps

Single infusion
Infusion
65
90 min
Mash-Out
Infusion
75
10 min

Special Instructions

1.
Add 100g crushed dates 5 mins before end of boil
2.
Pitch at 19C, ferment for 14 days at 19-28C. Let temperature rise freely (22C ±3C measured on outside of fermenter)
3.
Carbonate with 6g sugar per liter.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

7 Fjell Sinterklaas
Belgian Dubbel
  • 27.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.071 OG
  • 1.013 FG
  • 24.6 IBU (tinseth) Bitterness
  • 0.35 BG:GU
  • 17.1° SRM Color
  • 90% Efficiency
  • 7.4% ABV Alcohol
  • 240 per 12oz Calories
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