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Dubbel

214 calories 19.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.34 gallons
Post Boil Size: 12.88 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 98%
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Monday September 16th 2024
1.065
1.013
6.9%
16.6
17.9
5.8
23.73
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.48 lb Briess - Pilsen Malt 2-Row12.48 lb Pilsen Malt 2-Row 37 1.2 44.6%
11.52 lb American - Pilsner11.52 lb Pilsner $ 1.80 / lb
$ 20.74 		37 1.8 41.1%
6 oz Avangard - Munich Dark6 oz Munich Dark 37.1 15 1.3%
10 oz Briess - Chocolate10 oz Chocolate $ 0.16 / oz
$ 1.60 		25 350 2.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 3.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 3.6%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 3.6%
28 lbs / $ 22.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.3 Boil 60 min 11.08 50%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 3.3 Boil 15 min 5.5 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss $ 1.99 / oz
$ 0.66 		Fining Boil 15 min.
10 tsp Yeast Nutrient $ 0.44 / oz
$ 0.73 		Other Boil 15 min.
4.20 g Chalk Water Agt Mash 1 hr.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.70 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
4.70 g Baking Soda Water Agt Mash 1 hr.
$ 1.39
 
Yeast
Fermentis - SafAle BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
PH tested at 10-15 minutes into mash, measured 5.5 no adjustments were made.

Once boil starts set element to 65%
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Infusion 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.03 gal (52.1 qt). Suggest reducing initial water volume to 11.75 gal (47 qt) and adding 1.03 gal (4.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.72 gal (78.86 qt). Suggest reducing initial strike volume to 10 gal (40 qt) and adding 7.72 gal (30.86 qt) sparge/top-off. 17.72 70.9  
Strike water volume (equipment estimates 16.15 g | 64.6 qt) 17.72 70.9  
Mash volume with grains (equipment estimates 18.15 g | 72.6 qt) 19.72 78.9  
Grain absorption losses -3.13 -12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.77 g | 51.1 qt) 14.34 57.4  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.88 51.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.88 g | 51.5 qt) 11 44  
Total: 17.72 70.9
Equipment Profile Used: System Default
"Dubbel" Belgian Dubbel beer recipe by Fleeulrich. BIAB, ABV 6.9%, IBU 16.58, SRM 17.85, Fermentables: (Pilsen Malt 2-Row, Pilsner, Munich Dark, Chocolate, Belgian Candi Syrup - D-90, Belgian Candi Syrup - D-45, Brown Sugar) Hops: (Styrian Goldings) Other: (Irish Moss, Yeast Nutrient, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda)
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  • Last Updated: 2025-01-20 22:43 UTC