Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.1 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: John F. Rosnow
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Friday July 15th 2022
1.070
1.017
6.9%
20.8
4.5
5.8
18.24
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner $ 1.34 / lb
$ 16.08 		37 1.6 61.5%
8 oz Belgian - Caramel Pils8 oz Caramel Pils $ 1.25 / lb
$ 0.63 		34 8 2.6%
1 lb Torrified Wheat1 lb Torrified Wheat $ 1.03 / lb
$ 1.03 		36 2 5.1%
5 lb Oregon Fruit - Oregon Fruit - Blackberry5 lb Oregon Fruit - Blackberry - (late fermenter addition) 1.036 0 25.6%
1 lb US - Candi Syrup - Cascade Beer Candi Syrup - Blonde1 lb US - Candi Syrup - Cascade Beer Candi Syrup - Blonde - (late boil kettle addition) 1.032 0 5.1%
19.50 lbs / $ 17.74
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Homegrown1 oz Homegrown Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 4.5 Boil 60 min 15.01 66.7%
0.50 oz Homegrown0.5 oz Homegrown Hops Leaf/Whole 4.5 Boil 30 min 5.77 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.51 lb Rice Hulls $ 0.99 / lb
$ 0.50 		Water Agt Mash 0 min.
$ 0.50
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Anoka, MN 2018
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 qt Strike 156 °F 153 °F 60 min
12.29 qt Sparge 169 °F 169 °F 30 min
Starting Mash Thickness: 1.44 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.44 qt/lb 4.86 19.4  
Mash volume with grains 5.94 23.8  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.51 g | 14.1 qt) 4.18 16.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.44 g | 25.7 qt) 7.1 28.4  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Chimay Clone, but I am using different hops and a different yeast then what was in the recipe I found. Regarding my hops and IBUs. According to Brewers Friend, Tettnanger are 4.5% aa and Cascade are 7% aa. I adjusted it down to 6% aa for the Cascade. I had one pound of Blonde Cascade Beer Candi Syrup that I used in place of the 1 pound of Belgian Candy Sugar. I did change the recipe to 5 gallons in fermenter from 5.5 after I already did my water calculation as I plan to add fruit post fermentation, and I need room for it in the keg. No cost for yeast as I used the yeast from batch 112. I ended up not adding the blackberries to this, and for now, am just keeping it a Belgian Dubbel. I removed Blackberry from the name later on.

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  • Last Updated: 2023-01-22 01:23 UTC