Belgian Dubbel (2) - Beer 78 - Beer Recipe - Brewer's Friend

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Belgian Dubbel (2) - Beer 78

223 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 35.58 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Mig
Calories: 223 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Tuesday June 2nd 2020
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Belgian Dubbel

OG: 1.073 FG: 1.021 ABV: 6.9% IBU: 22

1.073
1.013
7.9%
21.2
18.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 51.4%
500 g Belgian - Aromatic500 g Aromatic 33 38 5.1%
1 kg Belgian - Special B1 kg Special B 34 115 10.3%
1 kg United Kingdom - Munich1 kg Munich 37 6 10.3%
1 kg Simpsons - Torrified Oats1 kg Torrified Oats 33 2 10.3%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.3%
220 g Corn Sugar - Dextrose220 g Corn Sugar - Dextrose 42 0.5 2.3%
9.72 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g saaz60 g saaz Hops Leaf/Whole 3.62 Boil 60 min 13.05 44.4%
75 g saaz75 g saaz Hops Leaf/Whole 3.62 Boil 15 min 8.1 55.6%
135 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Boil 20 min.
2 each camdem tablet Water Agt Other 0 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
6 g Chalk Water Agt Boil 1 hr.
6 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
0.50 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 789 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.50 Liters
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 789 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 225 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
pereboil was 5.15 sp 6g chalk added. HCO up. Preboil now 5.40.
Post-boil; pH = 5.26
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L mash Infusion 55 °C 67 °C 90 min
24 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 23
Mash volume with grains 28.6
Grain absorption losses -8.5
Remaining sparge water volume 25.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 41.3 L) 39
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 33.3 L) 35.6
Estimated amount in fermentor 35.6
Total: 48.3  
Equipment Profile Used: System Default
 
Notes

03-06-20 34L
OG = 1074
FG = 1013
ABV = 7.97
IBU = 22
SRM = 18.56

01-07-20 Racked with 500ml loss. Finings added and 1.3 litres sterile water. Now 35.3L total
OG = 1071
FG = 1013
ABV = 7.68
IBU = 22
SRM =

16-07-20 Racked and bottled. 220g dextrose added with sterile water (280ml total). 800ml loss (Batch size now 34.58)
OG = 1073
FG = 1013
ABV = 7.9
IBU = 21.15
SRM = 18

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  • Last Updated: 2020-07-16 21:11 UTC