Dubbel van Onze-Lieve-Vrouw van het Heilig Hart - Beer Recipe - Brewer's Friend

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Dubbel van Onze-Lieve-Vrouw van het Heilig Hart

207 calories 18.7 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: 7.74 gallons
Post Boil Size: 5.49 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday September 19th 2021
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OG: 1.066 FG: 1.015 ABV: 6.7% IBU: 22

1.063
1.012
6.8%
22.7
16.1
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 76.9%
1 lb Dingemans - Cara 20 MD (Caravienne) 1 lb Cara 20 MD (Caravienne) 34 8 7.7%
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 3.8%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7.7%
0.50 lb Candi Syrup - Belgian Candi Syrup - Blanc0.5 lb Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.9 Boil 90 min 11.82 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 2.9 Boil 20 min 6.69 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3 Boil 10 min 4.14 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g/gal Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g/gal Gypsum Water Agt Mash 1 hr.
10 g/gal Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7.8 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Westmalle
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.63 qt Strike 113 °F 104 °F 10 min
4.4 qt Infusion 212 °F 135 °F 20 min
2.3 qt Infusion 212 °F 145 °F 45 min
6 qt Infusion 212 °F 162 °F 60 min
4 gal Batch Sparge 175 °F 175 °F 10 min
Starting Mash Thickness: 0.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 2.16 8.6  
Mash volume with grains (equipment estimates 3.07 g | 12.3 qt) 3.08 12.3  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 7.27 29.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.74 31  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.49 22  
Top off amount 0.01 0  
Going into fermentor 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
"Dubbel van Onze-Lieve-Vrouw van het Heilig Hart" Belgian Dubbel beer recipe by Brewer #255137. All Grain, ABV 6.77%, IBU 22.65, SRM 16.11, Fermentables: (Belgian Pilsner Malt, Cara 20 MD (Caravienne) , Special B, Belgian Candi Syrup - D-90, Belgian Candi Syrup - Blanc) Hops: (Tettnanger, Saaz, Styrian Goldings) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2021-10-15 17:22 UTC