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Dubbel

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday October 11th 2022
1.060
1.013
6.3%
30.3
16.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Crisp Malting - Finest Maris Otter5 lb Finest Maris Otter 38 3 39%
4 lb Weyermann - Floor-Malted Bohemian Pilsner4 lb Floor-Malted Bohemian Pilsner 36.3 1.9 31.2%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) 37 10 7.8%
1 lb Briess - Wheat Malt, Red1 lb Wheat Malt, Red 37.3 2.3 7.8%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 7.8%
0.50 lb Castle Malting - Special B0.5 lb Special B 34 150 3.9%
1 oz American - Black Malt1 oz Black Malt 28 500 0.5%
4 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)4 oz Belgian Candi Syrup - Dark (80L) 32 80 2%
12.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 3.5 Boil 90 min 17.76 50%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 6.68 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.4 Boil 30 min 5.83 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
6 ml Lactic acid Water Agt Mash 90 min.
4 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.85 g Salt Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Ardennes Belgian Ale
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
65 - 76 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.5 oz       Temp: 73 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
* Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 10 6 20 40 240
I'm boiling in a gallon kettle, so had another pot on the side for my boil. Mash with 15L, batch sparge with about 12L. Used 29L total; had to toss in another two to get correct volume and og at the end of the boil.

Induction stove at 8/9 for the duration of the boil.

Ended up using Saison maison cause Ardennes was sold out.

Og 1.061
Fg 1.012
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.08 gal Strike 158 °F 148 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.93 15.7  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.57 -6.3  
Remaining sparge water volume (equipment estimates 4.99 g | 19.9 qt) 3.87 15.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.8 31.2
Equipment Profile Used: System Default
"Dubbel" Belgian Dubbel beer recipe by EricNeaves. All Grain, ABV 6.25%, IBU 30.28, SRM 16.89, Fermentables: (Finest Maris Otter, Floor-Malted Bohemian Pilsner, Munich Type II (Dark), Wheat Malt, Red, Victory Malt, Special B, Black Malt, Belgian Candi Syrup - Dark (80L)) Hops: (Styrian Goldings, Saaz) Other: (Kerry Whirlfloc T, Lactic acid, Chalk, Gypsum, Salt)
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  • Last Updated: 2022-10-29 18:31 UTC