Trappist-Style Dubbel - Beer Recipe - Brewer's Friend

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Trappist-Style Dubbel

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own, Mar-Apr 2018
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Sunday January 24th 2021
1.070
1.018
6.8%
17.0
13.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 69%
3 lb Belgian - Pale Ale3 lb Pale Ale 38 3.4 20.7%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late fermenter addition) 32 90 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 13.01 66.7%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 20 min 3.94 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Water Agt Mash 0 min.
1 each Whirfloc tablet Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
1 tsp Gelatin Fining Secondary 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 355 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 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
5 gal Strike 154 °F 144 °F 30 min
2 gal Infusion 144 °F 158 °F 30 min
2 gal Mashout Infusion 158 °F 172 °F 10 min
2 gal Sparge Sparge 172 °F 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains (equipment estimates 5.89 g | 23.6 qt) 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.25 21  
Top off amount 0.25 1  
Going into fermentor 5.5 22  
Total: 8.44 33.8
Equipment Profile Used: System Default
 
Notes

Alternate Yeast:
Wyeast 3787 Trappist Style High Gravity
Lallemand Abbaye
Safbrew BE-256

Make 2L starter 2-3 days before brew day.

Multi-step Mash:
Strike 5.1 gallons at 154 deg F to reach mash temp of 144 deg F, hold for 30 min.
Infuse boiling water to reach 158 deg F, hold for 30 min.
Infuse boiling water to reach 172 deg F, hold for 10 min.
Vorlauf until runnings are clear.
Sparge grains with enough water to obtain 7 gallons of wort.

Boil for 90 minutes, adding hops per schedule.
After boil, whirlpool the hot wort for 5 minutes, then let settle for 5 minutes. Chill to about 65 deg F.
Aerate and pitch yeast.

Once fermentation commences, allow beer to free rise up to 70 deg F. Hold this temp for 10 days.
** Add the candi syrup once fermentation begins to slow down.

Bottle or keg beer and carbonate to 2.5 volumes.

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  • Last Updated: 2021-01-24 03:12 UTC