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

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Brew it Bru - Belgian Dubbel

256 calories 28.7 g 0.440 L
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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: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 256 calories (Per 0.440L)
Carbs: 28.7 g (Per 0.440L)
Created: Thursday March 3rd 2022
1.062
1.018
5.8%
18.2
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 %
35 g Fuggles35 g Fuggles Hops Pellet 4.2 Boil 60 min 15.03 70%
15 g Fuggles15 g Fuggles Hops Pellet 4.2 Boil 15 min 3.2 30%
50 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Yeast Nutrient Other Boil 15 min.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale S-33
Amount:
13.75 Grams
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 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 45 °C 45 °C 20 min
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 Steeping 62 °C 62 °C 30 min
Steeping 68 °C 68 °C 30 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: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.9
Mash volume with grains 28.3
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 14.2 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 29
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
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 5.81%, IBU 18.22, SRM 33.45, Fermentables: (Château Pale Ale, Brown Sugar, Munich Type I, Special B, Carapils, Flaked Barley, Château Abbey) Hops: (Fuggles) Other: (Yeast Nutrient, Irish Moss)
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  • Last Updated: 2024-02-06 13:07 UTC