Brew it Bru - Belgian Dubbel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brew it Bru - Belgian Dubbel

245 calories 23.6 g 0.440 L
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 245 calories (Per 0.440L)
Carbs: 23.6 g (Per 0.440L)
Created: Thursday March 3rd 2022
Similar Recipes

Pinackelty - Belgian Dubbel

by Toombstone

OG: 1.066 FG: 1.010 ABV: 7.3% IBU: 22

1.060
1.013
6.2%
19.1
33.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.70 kg Castle Malting - Château Pale Ale2.7 kg Château Pale Ale 38 7.58 38.8%
400 g Brown Sugar400 g Brown Sugar - (late boil kettle addition) 45 38.53 5.8%
500 g Weyermann - Munich Type I500 g Munich Type I 38 14.51 7.2%
250 g Castle Malting - Special B250 g Special B 34 398.79 3.6%
280 g Weyermann - Carapils280 g Carapils 34.5 4.11 4%
125 g Flaked Barley125 g Flaked Barley 32 4.37 1.8%
2.70 kg Castle Malting - Château Abbey2.7 kg Château Abbey 33 45.2 38.8%
6,955 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.6 Boil 60 min 11.9 33.3%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 2.8 Boil 15 min 7.19 66.7%
75 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
13.75 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 171.3 g       Temp: 20 °C       CO2 Level: 2.8 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
20 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag Strike 70 °C 67 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge Sparge 75 °C 75 °C 10 min
15 L Add sparge water until a pre boil volume of 27L has been reached Sparge 83 °C 75 °C 10 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 21
Mash volume with grains 25.3
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 17.3 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 29
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 25
Total: 36.5  
Equipment Profile Used: System Default
"Brew it Bru - Belgian Dubbel" Belgian Dubbel beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 6.19%, IBU 19.09, SRM 33.45, Fermentables: (Château Pale Ale, Brown Sugar, Munich Type I, Special B, Carapils, Flaked Barley, Château Abbey) Hops: (Fuggles, Styrian Goldings) Other: (Yeast Nutrient)
Last Updated and Sharing
 
372
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-20 15:04 UTC