| Wort Volume Before Boil: | 8.00 l | Wort Volume After Boil: | 5.00 l |
| Volume Transferred: | 4.00 l | Water Added To Fermenter: | 0.00 l |
| Volume At Pitching: | 4.00 l | Volume Of Finished Beer: | 4.00 l |
| Expected Pre-Boil Gravity: | 1.035 SG | Expected OG: | 1.065 SG |
| Expected FG: | 1.010 SG | Apparent Attenuation: | 84.3 % |
| Expected ABV: | 7.4 % | Expected ABW: | 5.8 % |
| Expected IBU (using Tinseth): | 22.5 IBU | Expected Color (using Morey): | 25.8 SRM |
| BU:GU ratio: | 0.34 | Approx Color: | |
| Mash Efficiency: | 60.0 % | | |
| Boil Duration: | 90.0 mins | | |
| Fermentation Temperature: | 18 degC | |
|
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 1.200 kg | 73.2 % | 3.2 | In Mash/Steeped |
| UK Munich Malt | 0.120 kg | 7.3 % | 1.1 | In Mash/Steeped |
| Belgian Aromatic Malt | 0.060 kg | 3.7 % | 1.9 | In Mash/Steeped |
| Belgian Caramel Munich Malt 60 | 0.060 kg | 3.7 % | 6.0 | In Mash/Steeped |
| Belgian Special B | 0.060 kg | 3.7 % | 14.7 | In Mash/Steeped |
| Sugar - Candi Sugar Dark | 0.080 kg | 4.9 % | 36.7 | Start Of Boil |
| Sugar - White Sugar/Sucrose | 0.060 kg | 3.7 % | 0.0 | Start Of Boil |
| Variety | Alpha | Amount | IBU | Form | When |
| German Tettnang | 4.5 % | 10 g | 22.5 | Loose Whole Hops | 60 Min From End |
Wyeast 3787-Trappist High Gravity
This was a Belgian Dubbel made for @jeanetteleech's 36th birthday. I like the Dubbel style as it's rich and malty without being roasty. Plus it contains Special B, making it #propercraft. I have an on-off relationship with 3787. I love the name but the flavours generally dissapoint, not sure why. Anyway I thought this was a touch on the hot side but I guess that's not super inappropriate for a Dubbel.
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