Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

398 calories 30.6 g 568.261 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 19.5 liters (fermentor volume)
Pre Boil Size: 24.13 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alibloke
Hop Utilization: 99%
Calories: 398 calories (Per 568.261ml)
Carbs: 30.6 g (Per 568.261ml)
Created: Sunday August 11th 2024
Similar Recipes

26B.Belgian Dubbel(24.10.22)

OG: 1.065 FG: 1.007 ABV: 7.6% IBU: 24

1.076
1.010
8.7%
24.0
18.9
5.3
9.71
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg GB - Maris Otter Pale Malt2.3 kg Maris Otter Pale Malt £ 1.44 / kg
£ 3.31 		38.6 2.25 36.6%
1.80 kg Weyermann - Extra Pale Premium Pilsner Malt1.8 kg Extra Pale Premium Pilsner Malt £ 1.68 / kg
£ 3.02 		38 1.5 28.7%
454 g Weyermann - Munich Type II (Dark)454 g Munich Type II (Dark) 37 10 7.2%
454 g United Kingdom - Wheat454 g Wheat £ 1.52 / kg
£ 0.69 		37 2 7.2%
454 g Belgian - Biscuit454 g Belgian - Biscuit £ 0.00 / g
£ 1.69 		35 23 7.2%
227 g Special B227 g Special B 34 115 3.6%
227 g German - Carapils227 g German - Carapils £ 3.24 / kg
£ 0.74 		35 1.3 3.6%
25 g Simpsons - Black Malt25 g Black Malt 34 700 0.4%
340 g Candi Syrup - Belgian Candi Syrup - Dark (80L)340 g Belgian Candi Syrup - Dark (80L) 32 80 5.4%
6,281 g / £ 9.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Styrian Goldings80 g Styrian Goldings Hops Pellet 2.1 Boil 60 min 18.41 66.7%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 2.1 Boil 20 min 5.58 33.3%
120 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5.50 g Baking Soda Water Agt Mash 1 hr.
6 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 each brite wort Water Agt Mash 15 min.
2 g Yeast Nutrient £ 0.13 / g
£ 0.26 		Water Agt Mash 10 min.
£ 0.26
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 30 50 50 150 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.55 L Strike 68 °C 67 °C 60 min
4.28 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4.3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.3 L/kg 25.5
Mash volume with grains 29.5
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 6.8 L) 5.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 24.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 19.5 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 19.5
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Add the candi syrup before the boil

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  • Last Updated: 2024-08-11 21:52 UTC