Belgian Lignt Dubbel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Lignt Dubbel

168 calories 16.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.106 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brasserie ONZE Brauerei
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday March 5th 2024
1.055
1.012
5.7%
40.2
13.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pale Ale6 kg Pale Ale 37 3.5 44.4%
2 kg Weyermann - CARABELGE2 kg CARABELGE 34 13.6 14.8%
4 kg Munich Malt4 kg Munich Malt 36.8 7.87 29.6%
1.50 kg Belgian Candi Sugar - Amber/Brown (60L)1.5 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 11.1%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Artisan - Styrian Goldings300 g Styrian Goldings Hops Pellet 4.3 Boil 60 min 35.88 75%
100 g Artisan - Styrian Goldings100 g Styrian Goldings Hops Pellet 4.3 Boil 10 min 4.34 25%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Phosphoric acid Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Sparge 1 min.
25 g Gypsum Water Agt Mash 1 hr.
10 g Gypsum Water Agt Sparge 1 hr.
10 g Protafloc Fining Boil 10 min.
70 g Bitter Orange Peel Flavor Boil 10 min.
30 g Coriander Seed Spice Boil 10 min.
10 g Protafloc Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Geneve
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 Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.7 L. Suggest reducing initial water volume to 45.4 L and adding 17.3 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 18
Mash volume with grains 25.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 56.6 L) 22.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 62.7 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil Volume 55
Going into fermentor 55
Total: 40.4  
Equipment Profile Used: System Default
"Belgian Lignt Dubbel" Belgian Dubbel beer recipe by Brasserie ONZE Brauerei. All Grain, ABV 5.71%, IBU 40.22, SRM 13.85, Fermentables: (Pale Ale, CARABELGE, Munich Malt, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Styrian Goldings) Other: (Phosphoric acid, Gypsum, Protafloc, Bitter Orange Peel, Coriander Seed)
Last Updated and Sharing
 
254
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-03-14 11:43 UTC