Dubbel Isolation Required - Beer Recipe - Brewer's Friend

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Dubbel Isolation Required

222 calories 22.4 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: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: njcalzia
Calories: 222 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Saturday January 6th 2024
1.067
1.016
6.7%
20.6
27.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 36%
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 28.8%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 7.2%
1 lb Munich1 lb Munich 37 6 7.2%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 7.2%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 0.9%
0.75 lb Belgian Candi Sugar - Dark (275L)0.75 lb Belgian Candi Sugar - Dark (275L) 38 275 5.4%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 14.25 50%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 6.32 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.92 19.7  
Mash volume with grains 5.97 23.9  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 3.91 15.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Pitch at 64 F. Raise 1 F starting at 36 F until you reach 70 F. Clarify and keg.

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  • Last Updated: 2024-01-06 16:09 UTC