Belgian Dubbel B - Beer Recipe - Brewer's Friend

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Belgian Dubbel B

221 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34.5 liters
Post Boil Size: 23.1 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 80% (brew house)
Source: WAWooldridge
Calories: 221 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Saturday January 23rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.58 kg Belgian - Pilsner5.58 kg Pilsner 37 1.6 77.2%
0.56 kg Munich0.56 kg Munich 37 6 7.7%
0.27 kg Belgian - Aromatic0.27 kg Aromatic 33 38 3.7%
0.27 kg Belgian - CaraMunich0.27 kg CaraMunich - (late boil kettle addition) 33 50 3.7%
0.14 kg Belgian - Special B0.14 kg Special B - (late boil kettle addition) 34 115 1.9%
0.41 kg Belgian Candi Sugar - Amber/Brown (60L)0.41 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 5.7%
7.23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34.08 g Styrian Goldings34.08 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.78 100%
34.08 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 tsp Irish Moss Fining Boil 15 min.
5.51 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.62 g Gypsum Water Agt Mash 1 hr.
0.54 g Chalk Water Agt Mash 1 hr.
0.75 g Magnesium Chloride Water Agt Mash 1 hr.
16.24 ml Phosphoric acid Water Agt Mash 1 hr.
9.16 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1.20 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Pilsner Malt:
Protein rest (122-131F 15 min)


CaraMunich and Special B Malt:
Add after mash-out, during vorlauf.

Candi Sugar and Cane Sugar:
Add to boil kettle.

Step Mash
122-131 10-20 min
142-146
154-162

Add Crystal malt and Special B after mash-out, during vorlauf.
Add Candi Sugar and Cane Sugar to boil kettle.

Slowly raise temperature to 70◦F over the course of a week. Lager for 1 month at 45◦F - 50◦F.

Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.4 L Single Infusion Infusion -- 67 °C 90 min
22.2 L Batch Sparge Sparge -- 77 °C 5 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.4
Mash volume with grains (equipment estimates 24 L) 25.9
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 16.4 L) 20.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 34.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.1
Top off amount 1.9
Going into fermentor 25
Total: 42.2  
Equipment Profile Used: System Default
 
Notes

Overall Impression:
A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes dry.

Aroma:
Complex, rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. Low to no spicy, herbal, or floral hop aroma, typically absent. The malt is most prominent in the balance with esters and a touch of alcohol in support, blending together for a harmonious presentation.
Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor:
Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisin-like flavors are common; dried fruit flavors are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavor is optional and not usually present.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

Comments:
Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (or refermented in the bottle).
History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

Characteristic Ingredients:
Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Saazer-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable (background strength only).

Style Comparison:
Should not be as malty as a bock and should not have crystal malt-type sweetness. Similar in strength and balance as a Belgian Blond, but with a richer malt and ester profile. Less strong and intense as a Belgian Dark Strong Ale.

Vital Statistics:
OG: 1.062 – 1.075
FG: 1.008 – 1.018
IBUs: 15 – 25
SRM: 10 – 17
ABV: 6.0 – 7.6%

Commercial Examples:
Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel

Tags:
high-strength, amber-color, top-fermented, western-Europe, traditional-style, malty

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  • Last Updated: 2021-03-01 15:04 UTC