Electric Belgian Dubbel - Beer Recipe - Brewer's Friend

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Electric Belgian Dubbel

196 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 48.1 liters (ending kettle volume)
Pre Boil Size: 53.8 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 95% (ending kettle)
Calories: 196 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Saturday April 10th 2021
1.064
1.013
6.6%
23.4
12.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.96 kg Belgian - Pilsner8.96 kg Pilsner 37 1.6 84.8%
0.46 kg German - CaraMunich III0.46 kg CaraMunich III 34 57 4.4%
0.22 kg Belgian - Special B0.22 kg Special B 34 115 2.1%
0.46 kg Candi Syrup - Belgian Candi Syrup - D-450.46 kg Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.4%
0.46 kg Candi Syrup - Belgian Candi Syrup - D-900.46 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 4.4%
10.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85.05 g Tettnanger85.0486 g Tettnanger Hops Pellet 4.4 Boil 60 min 19.35 60%
56.70 g Saaz56.699 g Saaz Hops Pellet 3.5 Boil 11 min 4.02 40%
141.75 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
30 mg/l Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
25 mg/l Salt Water Agt Mash 1 hr.
10.50 g Citric acid Water Agt Mash 1 hr.
6.92 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 264 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 5 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 60 26 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.15 L high end of the protein rest range Strike 55 °C 55 °C 10 min
beta rest Infusion 55 °C 65 °C 90 min
alfa rest Infusion 65 °C 68 °C 30 min
mashout Infusion 68 °C 76 °C 10 min
25.15 L Fly Sparge 76 °C 76 °C 90 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18.3 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.36 L. Suggest reducing initial water volume to 44.73 L and adding 11.96 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 25.1
Mash volume with grains 31.4
Grain absorption losses -9.6
Remaining sparge water volume 39.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.7 L) 53.8
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 45.2 L) 48.1
Estimated amount in fermentor 48.1
Total: 64.3  
Equipment Profile Used: System Default
 
Notes

Candi syrup (amber D-45) (4.3%) - added during boil, boiled 10 min (add slowly)
Candi syrup (dark D-90) (4.3%) - added during boil, boiled 10 min (add slowly)

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  • Last Updated: 2021-04-10 06:22 UTC