Belgian Dubbel (Pub) - Beer Recipe - Brewer's Friend

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Belgian Dubbel (Pub)

204 calories 14.9 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: 8.24 gallons
Post Boil Size: 7.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RT
Calories: 204 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday October 21st 2022
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OG: 1.066 FG: 1.015 ABV: 6.7% IBU: 22

1.063
1.007
7.4%
19.3
16.9
5.3
40.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 lb Dingemans - Belgian Pilsner Malt5.4 lb Belgian Pilsner Malt $ 1.74 / lb
$ 9.40 		37 1.6 37.9%
4.40 lb Crisp Malting - Finest Maris Otter4.4 lb Finest Maris Otter $ 2.39 / lb
$ 10.52 		38 3 30.9%
1 lb Weyermann - Munich Type I1 lb Munich Type I $ 2.59 / lb
$ 2.59 		38 6 7%
1 lb Briess - Victory Malt1 lb Victory Malt $ 2.55 / lb
$ 2.55 		34.5 28 7%
0.50 lb Dingemans - Special B0.5 lb Special B $ 2.99 / lb
$ 1.50 		33.1 125 3.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt $ 2.65 / lb
$ 1.33 		34.5 1.5 3.5%
6 oz Weyermann - Acidulated6 oz Acidulated $ 0.19 / oz
$ 1.14 		27 3.4 2.6%
1 oz Crisp Malting - Roasted Barley1 oz Roasted Barley $ 2.49 / lb
$ 0.16 		31.28 520 0.4%
1 lb Brewer's Best - Soft Candi Sugar - Brun Fonce1 lb Soft Candi Sugar - Brun Fonce - (late boil kettle addition) $ 9.49 / lb
$ 9.49 		42.1 36 7%
14.24 lbs / $ 38.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Yakima Valley Hops - GR Hersbrucker1.75 oz Yakima Valley Hops - GR Hersbrucker Hops $ 1.00 / oz
$ 1.75 		Pellet 3.2 Boil 60 min 19.27 100%
1.75 oz / $ 1.75
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.25 psi       Temp: 36 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Legacy - GreyCat - Trappist
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 60 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.3 gal Strike -- 149 °F 60 min
5.59 gal Mashout Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.3 17.2  
Mash volume with grains 5.36 21.4  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 5.84 23.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 8.24 33  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.25 29  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.25 g | 29 qt) 5.5 22  
Total: 10.14 40.6
Equipment Profile Used: System Default
 
Notes

Ferment at 64F, rise by 1F per day until terminal gravity. Rack to secondary for at least 3 weeks before packaging.

Any source water, distilled water and/or acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

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  • Last Updated: 2022-10-21 18:45 UTC