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Belgium

245 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stephen Rodermond
Calories: 245 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Friday September 6th 2024
1.075
1.010
8.6%
21.0
20.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Crisp Malting - Europils Malt14 lb Europils Malt 37.5 1.87 66.7%
1.50 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1.5 lb Belgian Candi Syrup - Clear (0L) 32 0 7.1%
1.50 lb German - CaraHell1.5 lb CaraHell 34 11 7.1%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 4.8%
3 lb Candi Syrup - Belgian Candi Syrup - D-903 lb Belgian Candi Syrup - D-90 32 90 14.3%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 12.3 Boil 60 min 21.01 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash --
6 g Calcium Chloride (anhydrous) Water Agt Mash --
2 g Epsom Salt Water Agt Mash --
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
0.50 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Home
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
5.2 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.16 20.6  
Mash volume with grains 6.48 25.9  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 6.29 g | 25.2 qt) 7.76 31  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.4 1.6  
Pre boil volume (equipment estimates 9.53 g | 38.1 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 8 32  
Going into fermentor 8 32  
Total: 12.92 51.7
Equipment Profile Used: System Default
"Belgium" Belgian Dubbel beer recipe by Stephen Rodermond. All Grain, ABV 8.61%, IBU 21.01, SRM 20.69, Fermentables: (Europils Malt, Belgian Candi Syrup - Clear (0L), CaraHell, CaraMunich III, Belgian Candi Syrup - D-90) Hops: (Magnum) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt)
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  • Last Updated: 2024-09-06 01:26 UTC