Attempt at a Belgian Dubbel - Beer Recipe - Brewer's Friend

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Attempt at a Belgian Dubbel

207 calories 19.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.48 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday October 17th 2023
1.063
1.013
6.6%
21.0
24.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Dingemans - Belgian Pilsner Malt10 lb Belgian Pilsner Malt 37 1.6 71.4%
2 lb Weyermann - Caramunich Type 12 lb Caramunich Type 1 33.5 35 14.3%
1 lb Dingemans - Special B1 lb Special B 33.1 125 7.1%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 15.11 42.9%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Leaf/Whole 4 Boil 20 min 4.44 28.6%
0.50 oz Hersbrucker0.5 oz Hersbrucker Hops Leaf/Whole 4 Boil 5 min 1.46 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Chalk Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
2.75 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1.25 g Epsom Salt Water Agt Mash 0 min.
1.50 g Canning Salt Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Started with mostly R/O Water (was about a gallon short, so had to top off with bottled, used 1/4 of a campden tab to get rid of chlorine from this), added salts as above.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 154 °F 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.36 33.4  
Mash volume with grains 9.4 37.6  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.48 25.9  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.36 33.4
Equipment Profile Used: System Default
 
Notes

Based on HBT thread " Award Winning Dubbel XL (40th batch)", WIP. Fermentation started at 69 degrees. Raised to 71 degrees after 72 hours in the fermenter, 73 after another 2 days, then finally 75 after 2 more days (beer was approaching FG).

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  • Public: Yup, Shared
  • Last Updated: 2023-11-02 18:15 UTC