Chimay Dubbel - Beer Recipe - Brewer's Friend

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Chimay Dubbel

244 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 20.8 liters (ending kettle volume)
Pre Boil Size: 27.3 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 244 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday June 3rd 2021
1.074
1.014
7.9%
32.5
11.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Extra Pale Premium Pilsner Malt5 kg Extra Pale Premium Pilsner Malt 38 1.5 76%
0.22 kg Weyermann - Carahell0.22 kg Carahell 34 10 3.3%
0.46 kg Torrified Wheat0.46 kg Torrified Wheat 36 2 7%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-450.9 kg Belgian Candi Syrup - D-45 32 45 13.7%
6.58 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42.50 g Saaz42.5 g Saaz Hops Pellet 4.5 Boil 60 min 21.99 60%
28.35 g Hallertau Mittelfruh28.35 g Hallertau Mittelfruh Hops Pellet 4.2 Boil 30 min 10.52 40%
70.85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Logan - Kimberley Park
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 Liters
Strike water volume at mash thickness of 2.6 L/kg 14.8
Mash volume with grains 18.5
Grain absorption losses -5.7
Remaining sparge water volume 18.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.7 L) 27.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 18.4 L) 20.8
Estimated amount in fermentor 20.8
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

See Candi syrup recipe chimay Grande reserve
Mash in 65C 60 minutes
Mash out 76C 15 minutes
90 minute boil.
Use 2 pouches of D-45 syrupsyrup
Chill to 16.6C. O2 for 60 seconds.

Ramp primary starting at 16.6C then raise to 20C over 7 days until reaching 1.010.

Rack to secondary at 10C for 1 week until reaching FG (1.008 – 1.009).
Crash to 1.6 C for 1 week. Keg.
Cellar at 15C 6 to 12 months

Used Weyermann premium pilsner as substitute for dingemans pilsner

Brewed 22 August 2021
Mash ph 5.3
Sparge water ph: 6.8
3 g Gypsum
OG before Amber syrup 1.062
OG after Amber syrup 1.072

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  • Last Updated: 2022-03-18 13:20 UTC