Sour Cherry Dubbel - Beer Recipe - Brewer's Friend

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Sour Cherry Dubbel

248 calories 23.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday August 29th 2020
1.075
1.016
7.8%
29.4
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Pale Ale1.5 lb Pale Ale 37 3.5 20.1%
2.30 lb Great Western - White Wheat2.3 lb White Wheat 37 3.5 30.9%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90 32 90 6.7%
2 oz Weyermann - Caramunich Type 12 oz Caramunich Type 1 33.5 35 1.7%
2 oz Belgian - Special B2 oz Special B 34 115 1.7%
2.50 lb Extra Pale Malt2.5 lb Extra Pale Malt 33 1.8 33.6%
0.40 lb German - Pilsner0.4 lb Pilsner 38 1.6 5.4%
7.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Warrior0.25 oz Warrior Hops Pellet 16 Boil 60 min 28.65 33.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 1 min 0.69 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Campden Tablets Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal 151 °F 151 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.1 g | 20.4 qt) 5.07 20.3  
Mash volume with grains (equipment estimates 5.66 g | 22.6 qt) 5.63 22.5  
Grain absorption losses -0.87 -3.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3 12  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3 g | 12 qt) 2.5 10  
Total: 5.07 20.3
Equipment Profile Used: System Default
 
Notes

Kettle Sour at 2-3 days
Add berries after 1 week in primary

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  • Last Updated: 2021-07-31 14:36 UTC