Dutch Treat - Beer Recipe - Brewer's Friend

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Dutch Treat

211 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.87 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday June 21st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 56.6%
2 lb BE - Pale Ale2 lb Pale Ale 38 3.4 16.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.1%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 8.1%
12 oz Belgian - Biscuit12 oz Biscuit 35 23 6.1%
6 oz Belgian - Chocolate6 oz Chocolate 30 340 3%
4 oz Special B4 oz Special B 34 115 2%
12.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Golding1 oz Styrian Golding Hops $ 0.00 / oz
$ 0.00 		Pellet 3.4 Boil 60 min 12.63 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 6.43 25%
0.50 oz Styrian Golding0.5 oz Styrian Golding Hops $ 0.00 / oz
$ 0.00 		Pellet 3.4 Boil 15 min 3.13 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Carrageenan $ 0.22 / each
$ 0.22 		Fining Boil 20 min.
0.50 tsp Wyeast - Beer Nutrient $ 0.02 / tsp
$ 0.01 		Other Boil 10 min.
$ 0.23
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 395 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash in Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.55 14.2  
Mash volume with grains 4.46 17.9  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 4.86 g | 19.5 qt) 4.99 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 6.87 27.5  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5.25 21  
Total: 8.54 34.2
Equipment Profile Used: System Default
 
Notes

Add the sugar between 10 minutes and flame out.

Tettnanger and Saaz as hop alternatives.

Yeast with lower phenolics.

Version 1.0 used D-180 instead of dextrose, 1 pound Biscuit, no Special B.

Initial version: 1st place 2024 Amador County Fair.



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  • Last Updated: 2024-06-18 22:37 UTC