Belgian Dubbel AG 5L - Beer Recipe - Brewer's Friend

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Belgian Dubbel AG 5L

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 1.3 gallons (fermentor volume)
Pre Boil Size: 3.3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil Zainasheff
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday December 27th 2021
1.060
1.009
6.8%
18.2
21.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Floor-Malted Bohemian Pilsner Dk2.5 lb Floor-Malted Bohemian Pilsner Dk 38 6.5 72.4%
4 oz Munich - Light 10L4 oz Munich - Light 10L 33 10 7.2%
2 oz Belgian - Aromatic2 oz Aromatic 33 38 3.6%
2 oz Briess - Caramel Munich 60L2 oz Caramel Munich 60L 35.4 60 3.6%
2 oz Belgian - Special B2 oz Special B 34 115 3.6%
2 oz Cane Sugar2 oz Cane Sugar - (late boil kettle addition) 46 0 3.6%
3.25 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)3.25 oz Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 5.9%
55.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Tettnanger11 g Tettnanger Hops Pellet 4.5 Boil 60 min 18.15 100%
11 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.50 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 153 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.17 4.7  
Mash volume with grains 1.42 5.7  
Grain absorption losses -0.39 -1.6  
Remaining sparge water volume (equipment estimates 2.26 g | 9 qt) 2.77 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.79 g | 11.1 qt) 3.3 13.2  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 1.3 g | 5.2 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 1.3 5.2  
Total: 3.94 15.8
Equipment Profile Used: System Default
 
Notes
  1. Use figs to replace dark Candi sugar
  2. pitch yeast at 64F/18C and let temperature rise slowly to 70F/21C over the course of 1 week.
  3. Carbonate beer to 3 to 4 volumes and lager at 45-50F (7-10C) for 1 month.
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  • Last Updated: 2022-02-02 04:25 UTC