Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday May 16th 2022
1.065
1.011
7.2%
23.5
6.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dingemans - Belgian Pilsner Malt9 lb Belgian Pilsner Malt 37 1.6 66.7%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 7.4%
1 lb German - Carapils1 lb Carapils 35 1.3 7.4%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 7.4%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.25 44.4%
0.50 oz Northern Brewer - Williamette0.5 oz Williamette Hops Pellet 5.4 Boil 30 min 6.78 22.2%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 10 min 4.44 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp orange peel Flavor Boil 15 min.
1 each Whirlfloc Water Agt Mash 15 min.
4 each Cinnamon stick Spice Boil 15 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

1.) Mash 7.25 gal water at 154 degrees F for 60 min
2.) Bring to a boil and follow schedule.
3.) Chill to 72 degrees F and pitch yeast.
4.) Ferment for 2-3 weeks then keg.

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  • Last Updated: 2022-05-16 16:04 UTC