Baffled Belgian Dubbel - Beer Recipe - Brewer's Friend

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Baffled Belgian Dubbel

242 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Friday February 26th 2021
1.073
1.017
7.4%
24.9
18.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb BE - Pale Ale21 lb Pale Ale 38 3.4 72.7%
1.50 lb Briess - Caramel Malt - 90L1.5 lb Caramel Malt - 90L 34.5 90 5.2%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 35.9 10 3.5%
1 lb Dingemans - Biscuit1 lb Biscuit 34.5 22 3.5%
4 oz Simpsons - Roasted Barley4 oz Roasted Barley 28.52 600 0.9%
2 oz American - Chocolate2 oz Chocolate - (late boil kettle addition) 29 350 0.4%
3 lb Belgian Candi Sugar - Clear/Blond (0L)3 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.4%
1 lb Briess - DME Sparkling Amber1 lb DME Sparkling Amber - (late boil kettle addition) 44.6 10 3.5%
28.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Styrian Goldings2.5 oz Styrian Goldings Hops Leaf/Whole 3.8 Boil 75 min 15.86 55.6%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 3.8 Boil 30 min 4.67 22.2%
1 oz Goldings1 oz Goldings Hops Leaf/Whole 4.5 Boil 20 min 4.35 22.2%
4.50 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 259 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.04 gal (52.18 qt). Suggest reducing initial water volume to 11.68 gal (46.72 qt) and adding 1.04 gal (4.18 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.33 37.3  
Mash volume with grains 11.32 45.3  
Grain absorption losses -3.11 -12.4  
Remaining sparge water volume (equipment estimates 6.75 g | 27 qt) 7.53 30.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.72 g | 50.9 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.32 1.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.86 67.4
Equipment Profile Used: System Default
 
Notes

This brew batch will be used to make 2 different beer styles - Irish Red Ale and a Belgian Dubbel. At 60 min, the boil will be pulled off into a separate boil pot to cool for the Irish Red. The Belgian Dubbel will continue to boil 20 more min. after adding the Candi sugar. Steeped Chocolate malt will be added at end of the Dubbel boil for more color. Different yeast will be used for each beer.

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  • Last Updated: 2022-06-23 00:04 UTC