PERIMER DUBBEL - Beer Recipe - Brewer's Friend

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PERIMER DUBBEL

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 49 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Tuesday June 16th 2020
1.064
1.014
6.6%
18.9
14.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg BA Malt - Pale Ale9 kg Pale Ale 38 4 78.9%
1 kg BA Malt - Munich1 kg Munich 38 7 8.8%
0.60 kg BA Malt - Melanoidina0.6 kg Melanoidina 36 25 5.3%
0.40 kg Castle Malting - Château Special Belgium0.4 kg Château Special Belgium 34 115 3.5%
0.40 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 3.5%
11.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Hallertau Hersbrucker45 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 11.21 69.2%
20 g Cascade20 g Cascade Hops Pellet 8 Boil 30 min 7.66 30.8%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 15 min.
5 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
2.04 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
11 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 219 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 214.2 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Strike 73 °C 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.88 L. Suggest reducing initial water volume to 45.4 L and adding 3.48 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 27.5 L) 27.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 48.9 L) 49
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 40
Going into fermentor 40
Total: 60.6  
Equipment Profile Used: System Default
"PERIMER DUBBEL" Belgian Dubbel beer recipe by ramiroE. All Grain, ABV 6.58%, IBU 18.86, SRM 14.2, Fermentables: (Pale Ale, Munich, Melanoidina, Château Special Belgium, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Hallertau Hersbrucker, Cascade) Other: (Irish Moss, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Citric acid)
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  • Last Updated: 2020-06-22 23:14 UTC