David Heath Dubbel - Beer Recipe - Brewer's Friend

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David Heath Dubbel

204 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 204 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Saturday October 8th 2022
1.067
1.011
7.4%
25.6
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 1.9 67.8%
600 g Castle Malting - Château Munich600 g Château Munich 34 12.7 10.2%
350 g Castle Malting - Château Special Belgium350 g Château Special Belgium 34 115 5.9%
300 g Weyermann - Caramunich Type 1300 g Caramunich Type 1 33.5 35 5.1%
500 g Candi Syrup - Belgian Candi Syrup - D-180500 g Belgian Candi Syrup - D-180 32 180 8.5%
150 g Crisp Malting - Flaked Torrefied Maize150 g Flaked Torrefied Maize 36.8 0.66 2.5%
5,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45.80 g Charles Faram - Saaz45.8 g Saaz Hops Leaf/Whole 3.5 Boil 90 min 21.33 71.8%
18 g Saaz18 g Saaz Hops Pellet 3.5 Boil 15 min 4.28 28.2%
63.80 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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 Liters
Strike water volume at mash thickness of 3.7 L/kg 19.7
Mash volume with grains 23.3
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 14.1 L) 13.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.9 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 32.9  
Equipment Profile Used: System Default
"David Heath Dubbel" Belgian Dubbel beer recipe by Juicyfer. All Grain, ABV 7.4%, IBU 25.6, SRM 27.11, Fermentables: (Château Pilsen 2RS, Château Munich, Château Special Belgium, Caramunich Type 1, Belgian Candi Syrup - D-180, Flaked Torrefied Maize) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2022-10-08 19:42 UTC