Dark Belgian Dubbel - Beer Recipe - Brewer's Friend

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Dark Belgian Dubbel

206 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.01 liters
Post Boil Size: 5.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.218 (recipe based estimate)
Efficiency: 65.3% (brew house)
Hop Utilization: 90.7634%
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday September 29th 2024
1.063
1.010
7.0%
31.6
75.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg Castle Malting - Château Pale Ale3.5 kg Château Pale Ale 38 7.58 59.9%
1 kg Castle Malting - Château Cara Gold1 kg Château Cara Gold 34 118.59 17.1%
0.80 kg Castle Malting - Special B0.8 kg Special B $ 0.00 / kg
$ 0.00 		34 398.79 13.7%
250 g Castle Malting - Château Rye Malt (Malta De Centeno)250 g Château Rye Malt (Malta De Centeno) $ 0.00 / kg
$ 0.00 		36 8.11 4.3%
290 g Belgian Candi Sugar - Dark (275L)290 g Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) $ 0.00 / kg
$ 0.00 		38 732.36 5%
5.84 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops $ 0.00 / g
$ 0.00 		Pellet 12 Boil 60 min 29.09 44.4%
10 g Hopsteiner - Tettnanger10 g Tettnanger Hops $ 0.00 / g
$ 0.00 		Pellet 2.6 Boil 15 min 1.56 22.2%
15 g Hopsteiner - Tettnanger15 g Tettnanger Hops Pellet 2.6 Boil 5 min 0.94 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
5.40 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Sodium Bicarbonate Water Agt Mash 0 min.
1 g Ascorbic Acid Water Agt Mash 0 min.
10 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 158.8 g       Temp: 22 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.98 L beta-amilase Strike 63 °C 63 °C 50 min
alpha-amilase Strike 68 °C 68 °C 10 min
lavagem Sparge 72 °C 72 °C 15 min
Mashout Sparge 78 °C 78 °C 2 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 63 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15
Mash volume with grains (equipment estimates 5.1 L) 18.6
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 2.7 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.2 L) 28
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5.5
Top off amount 13.5
Going into fermentor 19
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Moer: Ajuste 1,1mm no moinho
---------------------:--------
Mostura
Arrie a 63C
50min a 63C
10min a 68C
15min a 72C
2min a 78C

Lavagem 78C
-------------------
Fervura 60 mim
10 min Magnun
50 min Açucar
55 min Tettnang
--------------------------
Fermentação:
Mosto a 18C inocular deixar 2 dias
elevar a 22C
Atingir FG e remover offflavors (Aprox 7 dias)
1d a 8C
Remover fermento
2C deixar 10 dias
-1C 5 dias, remover fermento.
Carbonatar a 2.8 Volumes de CO2

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  • Last Updated: 2024-10-27 12:08 UTC