HT + WP Challenge. "Bubo" (Great Horned Owl) Belgian Dubbel - Beer Recipe - Brewer's Friend

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HT + WP Challenge. "Bubo" (Great Horned Owl) Belgian Dubbel

198 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 69.74 gallons
Post Boil Size: 68.25 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Genus Brewing & Supply
Hop Utilization: 93%
Calories: 198 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday November 20th 2023
1.061
1.008
7.0%
24.4
20.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Belgian - Pilsner55 lb Pilsner 37 1.6 37.7%
25 lb Ireks - Pilsner Malt25 lb Pilsner Malt 36 1.8 17.1%
12 lb Great Western - American Munich12 lb American Munich 35.4 7.94 8.2%
12 lb Briess - DME Pilsen Light12 lb DME Pilsen Light - (late boil kettle addition) 43 2 8.2%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 6.8%
6 lb United Kingdom - Coffee Malt6 lb Coffee Malt 36 150 4.1%
6 lb Simpsons - DRC6 lb DRC 34.7 115 4.1%
6 lb Dingemans - Special B6 lb Special B 33.1 125 4.1%
5 lb Rice Hulls5 lb Rice Hulls 0 0 3.4%
3 lb Aromatic Malt3 lb Aromatic Malt 35 20 2.1%
2 lb Candi Syrup - Belgian Candi Syrup - Simplicity2 lb Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 1.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-2401 lb Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 0.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 0.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 0.7%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 0.7%
146 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz HBC 4726 oz HBC 472 Hops Pellet 9.8 Boil 60 min 15.92 37.5%
4 oz HBC 4724 oz HBC 472 Hops Pellet 9.8 Boil 15 min 5.27 25%
6 oz HBC 4726 oz HBC 472 Hops Pellet 9.8 Boil 5 min 3.17 37.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Whirlfloc tablet Fining Boil 15 min.
22 g Gypsum Water Agt Mash 0 min.
37 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
22 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1 lb Raisins Other Primary 0 min.
1 lb Cocao Nibs Flavor Secondary 0 min.
 
Yeast
CellarScience - MONK- CELLARSCIENCE
Amount:
195 Grams
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 1842 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.83 psi       Temp: 43 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Genus Brewing Fall 2023 H²O
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.63 gal Strike 170 °F 152 °F 70 min
37.01 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 67.85 gal (271.4 qt). Suggest reducing initial water volume to 10.55 gal (42.2 qt) and adding 55.85 gal (223.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 58.24 gal (232.96 qt). Suggest reducing strike water volume to 1.76 gal (7.04 qt) and adding 46.24 gal (184.96 qt) sparge/top-off. 48 192  
Strike water volume at mash thickness of 1.5 qt/lb 48 192  
Mash volume with grains 58.24 233  
Grain absorption losses -16 -64  
Remaining sparge water volume (equipment estimates 34.65 g | 138.6 qt) 37.99 152  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 66.4 g | 265.6 qt) 69.74 279  
Volume increase from sugar/extract (late additions) 1.45 5.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume (equipment estimates 65 g | 260 qt) 68.25 273  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 68.25 g | 273 qt) 65 260  
Total: 85.99 344
Equipment Profile Used: System Default
 
Notes

Start ferm at 65 then raise to 69 .020 points from FG

For Raisins:
Chop raisins and put them into mesh bag.
Place mesh bag into pitcher and at 10min left of boil, pour boiling wort into pitcher to sanitize and rehydrate the raisins.
after 5min, pour wort back into boil and place mesh bag into fermenter.

For Cocoa Nibs
Add to fermenter after primary fermentation is complete. Let condition for a week and then taste.

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  • Last Updated: 2023-11-25 01:19 UTC