Dubbel Dubbel - Beer Recipe - Brewer's Friend

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Dubbel Dubbel

230 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.03 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 230 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday October 1st 2024
1.070
1.013
7.5%
23.5
21.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Dingemans - Pilsen4.5 lb Pilsen 36.8 1.7 63.2%
0.50 lb Weyermann - Barke Munich Malt0.5 lb Barke Munich Malt 37 8 7%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) 37 10 14%
0.75 lb Candi Syrup - Belgian Candi Syrup - D-900.75 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 10.5%
0.25 lb German - CaraMunich III0.25 lb CaraMunich III 34 57 3.5%
0.13 lb Dingemans - Special B0.125 lb Special B 33.1 125 1.8%
7.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 19.83 50%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 15 min 3.13 25%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Boil 2 min 0.53 25%
1 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
* Distilled Water
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
Saccharification Infusion -- 149 °F 60 min
Mash out Infusion -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.02 g | 20.1 qt) 4.08 16.3  
Mash volume with grains (equipment estimates 5.53 g | 22.1 qt) 4.59 18.3  
Grain absorption losses -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.97 g | 15.9 qt) 3.03 12.1  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 2.56 10.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.56 g | 10.2 qt) 2.5 10  
Total: 4.08 16.3
Equipment Profile Used: System Default
 
Notes

Splitting the difference between Gordon Strong's Modern Dubbel, and Averagely Perfect Dubbel.

Pitch yeast at 64 degrees, allow to free rise (to upper 70s) after a couple of days.

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  • Last Updated: 2024-10-01 04:54 UTC