Westmalle Dubbel - Beer Recipe - Brewer's Friend

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Westmalle Dubbel

206 calories 17.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.63 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BenMan HomeBrew
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Tuesday January 2nd 2024
1.063
1.010
6.9%
25.0
18.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Dingemans - Belgian Pilsner Malt6.5 lb Belgian Pilsner Malt 37 1.6 83.3%
0.50 lb Dingemans - Cara 45 0.5 lb Cara 45 34.5 47 6.4%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-900.5 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 6.4%
0.30 lb Dingemans - Special B0.3 lb Special B 33.1 125 3.8%
7.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Saaz0.6 oz Saaz Hops Pellet 4.5 Boil 60 min 16.81 42.3%
0.52 oz Tettnanger0.52 oz Tettnanger Hops Pellet 3.2 Boil 15 min 5.14 36.6%
0.30 oz Artisan - Saaz (Czech)0.3 oz Saaz (Czech) Hops Pellet 4.5 Boil 10 min 3.05 21.1%
1.42 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 15 min.
1.30 oz Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.8 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 29 42 77 10 221.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 qt Infusion -- 150 °F 60 min
Temperature -- 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.42 g | 25.7 qt) 4.79 19.2  
Mash volume with grains (equipment estimates 7.01 g | 28 qt) 5.38 21.5  
Grain absorption losses -0.91 -3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.26 g | 21 qt) 3.63 14.5  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.79 19.2
Equipment Profile Used: System Default
 
Notes

recipe source (with adjustments):
http://www.candisyrup.com/uploads/6/0/3/5/6035776/westmalle_dubbel_-_variation_004x.pdf

fermentation according to BLAM:
aerate wort well, pitch yeast @ 64F
primary fermentation: allow to rise to 68F over 5-6 days
secondary fermentation: 3 weeks @ 46F
bottle condition: 2 weeks @ 70F - 73F
prime for 3 - 4 volume

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  • Last Updated: 2024-01-10 15:16 UTC