Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

206 calories 17.9 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: 8.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 206 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday March 1st 2024
1.063
1.011
6.8%
23.9
22.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 38.9%
3.50 lb Franco-Belges - Pilsen Malt3.5 lb Pilsen Malt 39 1.7 24.8%
1 lb Briess - Bonlander Munich Malt 10L1 lb Bonlander Munich Malt 10L 36 10 7.1%
1 lb Briess - Wheat Malt, Red1 lb Wheat Malt, Red 37.3 2.3 7.1%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 7.1%
0.50 lb Briess - Extra Special Malt0.5 lb Extra Special Malt 33.5 130 3.5%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 3.5%
2 oz Briess - Black Malt2 oz Black Malt 27 500 0.9%
16 oz Candi Syrup - Belgian Candi Syrup - D-9016 oz Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 7.1%
14.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 3.9 Boil 60 min 19.88 75%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.9 Boil 20 min 4.01 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.13 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
1.68 g Epsom Salt Water Agt Mash 90 min.
1.32 g Baking Soda Water Agt Mash 90 min.
0.60 g Chalk Water Agt Mash 90 min.
1.38 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
1.09 g Epsom Salt Water Agt Sparge 15 min.
1 tsp Yeast Nutrient Other Boil 5 min.
0.50 each Whirlfloc Water Agt Mash 5 min.
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.88 psi       Temp: 37 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Westmalle (Dubbel)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 60 26 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 162 °F 152 °F 60 min
3.89 gal Batch Sparge 185 °F 165 °F 15 min
Starting Mash Thickness: 1.83 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.83 qt/lb 6 24  
Mash volume with grains 7.05 28.2  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 4.39 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 10.39 41.6
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 64 degrees.
Raise 1 degree every day until you reach 70 degrees. Hold at 70 until fermentation is complete.

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  • Last Updated: 2024-03-20 22:48 UTC