Cherry Dubbel SB - Beer Recipe - Brewer's Friend

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Cherry Dubbel SB

206 calories 17.9 g 355 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 30 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.1 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 92%
Calories: 206 calories (Per 355ml)
Carbs: 17.9 g (Per 355ml)
Created: Friday November 3rd 2023
1.063
1.011
6.9%
20.7
17.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Canada Malting - SUPERIOR PILSEN MALT4 lb SUPERIOR PILSEN MALT 37.2 1.5 59.3%
1 lb Weyermann - Pale Wheat1 lb Pale Wheat 36 2 14.8%
8 oz Belgian - CaraVienne8 oz CaraVienne 34 20 7.4%
4 oz Belgian - Special B4 oz Special B 34 115 3.7%
8 oz Candi Syrup - Belgian Candi Syrup - D-908 oz Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7.4%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.4%
108 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.50 g Magnum9.5 g Magnum Hops Pellet 16.7 Boil at 97 °C 20 min 20.66 100%
9.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.97 ml Lactic acid Water Agt Mash 1 hr.
2.50 g Ascorbic Acid Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 5 min.
0.25 tsp Wyeast - Beer Nutrient Other Boil 5 min.
30 g Oak Chips Other Secondary 7 days
100 ml brandy Other Secondary 7 days
454 g dark sweet cherries Other Secondary 7 days
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 154 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 94 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 10 31 87 87 82
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.9 L Infusion 66 °C 65 °C 60 min
mashout Infusion 66 °C 76 °C 15 min
Starting Mash Thickness: 3.35 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 8.7
Mash volume with grains 10.5
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 7.4 L) 7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.6 L) 13.1
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 10 L) 12
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12 L) 10
Total: 16.6  
Equipment Profile Used: System Default
 
Notes

soak 30g French medium roast oak chips in enough brandy to cover and let sit for 1 week.

after primary fermentation is complete, rack to secondary on top of cherries and oak chip/brandy tincture

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  • Last Updated: 2024-02-29 16:07 UTC