Belgian Dubbel 4 - Beer Recipe - Brewer's Friend

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Belgian Dubbel 4

201 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.55 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 201 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Tuesday March 2nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,563 g Weyermann - Extra Pale Premium Pilsner Malt3563 g Extra Pale Premium Pilsner Malt 38 1.5 62.5%
570 g Dingemans - Munich MD570 g Munich MD 36.5 6.3 10%
171 g Weyermann - CARABELGE171 g CARABELGE 34 13.6 3%
171 g Belgian - CaraMunich171 g CaraMunich 33 50 3%
171 g Belgian - Special B171 g Special B 34 115 3%
30 g Weyermann - Carafa III30 g Carafa III 32 525 0.5%
114 g Flaked Corn114 g Flaked Corn 40 0.5 2%
114 g Rolled Oats114 g Rolled Oats 33 2.2 2%
114 g Belgian - Wheat114 g Wheat 38 1.8 2%
285 g Molasses285 g Molasses - (late boil kettle addition) 36 80 5%
400 g Candi Syrup - Belgian Candi Syrup - D-90400 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7%
5,703 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Saaz32 g Saaz Hops Pellet 3.6 First Wort 60 min 15.64 59.3%
22 g Saaz22 g Saaz Hops Pellet 3.6 Boil 15 min 4.85 40.7%
54 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 10 min.
2.50 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
3 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 206.8 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
18B. Belgian Dubbel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 12 25 85 50 75
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 63 °C 63 °C 10 min
Steeping 65 °C 65 °C 20 min
Steeping 69 °C 69 °C 30 min
11.5 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.1
Mash volume with grains 18.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.3 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 23.6
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 21
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21 L) 20
Total: 29.5  
Equipment Profile Used: System Default
"Belgian Dubbel 4" Belgian Dubbel beer recipe by Patrick Miller. All Grain, ABV 7.32%, IBU 20.49, SRM 21.17, Fermentables: ( Extra Pale Premium Pilsner Malt, Munich MD, CARABELGE, CaraMunich, Special B, Carafa III, Flaked Corn, Rolled Oats, Wheat, Molasses, Belgian Candi Syrup - D-90) Hops: (Saaz) Other: (Gypsum, Lactic acid, Irish Moss, Fermax Yeast Nutrient, Calcium Chloride (anhydrous))
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  • Last Updated: 2022-10-01 10:57 UTC