Belgian Dubbel #169 - Beer Recipe - Brewer's Friend

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Belgian Dubbel #169

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.19 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Wednesday August 7th 2024
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OG: 1.066 FG: 1.015 ABV: 6.7% IBU: 22

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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Crisp Malting - Extra Pale Maris Otter4.5 lb Extra Pale Maris Otter 37.5 2 32.7%
4.50 lb Great Western - Premium 2-Row4.5 lb Premium 2-Row 37 2 32.7%
1 lb Special B1 lb Special B 34 115 7.3%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 7.3%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 7.3%
4 oz Raisins (dried)4 oz Raisins (dried) - (late boil kettle addition) 29.25 0 1.8%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.3%
0.50 lb Cane Sugar0.5 lb Cane Sugar - (late boil kettle addition) 46 0 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.2 Boil at 200 °F 90 min 12.44 50%
1 oz Liberty1 oz Liberty Hops Pellet 4.7 Boil at 200 °F 15 min 8.47 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 15 min.
5 each Fermcap Other Boil 15 min.
0.25 oz gelatin Fining Secondary 0 min.
 
Yeast
CellarScience - Monk
Amount:
1.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 160 °F 149 °F 60 min
4.3 gal Batch Sparge 167 °F 175 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7.19 28.8  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
"Belgian Dubbel #169" Belgian Dubbel beer recipe by shan. All Grain, ABV 7.17%, IBU 20.91, SRM 16.88, Fermentables: (Extra Pale Maris Otter, Premium 2-Row, Special B, Munich - Light 10L, CaraMunich II, Raisins (dried), Belgian Candi Sugar - Clear/Blond (0L), Cane Sugar) Hops: (Styrian Goldings, Liberty) Other: (Calcium Chloride (anhydrous), 5.2 pH Stabilizer, Whirlfloc, Fermcap, gelatin)
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  • Last Updated: 2024-08-08 19:38 UTC