Dreamy Dubbel -- Belgian Dubbel with Chamomile - Beer Recipe - Brewer's Friend

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Dreamy Dubbel -- Belgian Dubbel with Chamomile

183 calories 16.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.11 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Thursday November 14th 2024
1.056
1.010
6.0%
20.6
17.3
5.4
59.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner $ 3.39 / lb
$ 23.73 		37 1.6 60.9%
1 lb Weyermann - CaraWheat1 lb CaraWheat $ 3.39 / lb
$ 3.39 		31 45 8.7%
1 lb Rahr - Standard 2-Row1 lb Standard 2-Row $ 2.00 / lb
$ 2.00 		36.8 1.8 8.7%
4 oz Dingemans - Aromatic Malt4 oz Aromatic Malt $ 0.17 / oz
$ 0.68 		36.3 19 2.2%
4 oz Briess - Victory Malt4 oz Victory Malt $ 0.15 / oz
$ 0.60 		34.5 28 2.2%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 - (late boil kettle addition) $ 5.99 / lb
$ 5.99 		32 45 8.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) $ 5.99 / lb
$ 5.99 		32 90 8.7%
11.50 lbs / $ 42.38
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops $ 2.79 / oz
$ 2.79 		Pellet 5.5 Boil 60 min 20.55 100%
1 oz / $ 2.79
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
8 each Fermcap Water Agt Boil 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
0.50 oz Crushed Coriander Spice Boil 5 min.
1 oz Sweet Orange Peel $ 2.99 / oz
$ 2.99 		Flavor Boil 5 min.
1 oz Dried Chamomile Flowers $ 3.75 / oz
$ 3.75 		Herb Whirlpool 5 min.
0.30 g Potassium Metabisulfite Water Agt Kegging 0 min.
$ 6.74
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 300 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 205
Using 100% HyVee RO
***
Assuming 9.50lb grain, 1oz hops, 8.50g total water
pre-boil target 7.31g Grain loss 1.19g
after hops loss 7.28g Hops loss 0.04g
post-boil 5.97g Boil loss 1.31g
post-chill 5.73g Chill loss 0.24g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal 5.5g mash-in @157F Infusion -- 149 °F 60 min
3 gal Pre-boil target = 7.44g Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.55 34.2  
Mash volume with grains 9.31 37.2  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.11 28.4  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

1) Rehydrate the yeast packets at 77-84F; info/link below.
2) Add Fermcap prior to boil
3) Add Whirlfloc 15 mins before end of boil
4) Add Crushed Coriander, Sweet Orange Peel, and Dried Chamomile all loose near boil end
5) TAKE OG READING DURING TRANSFER, since TILT is in use by the Winter Lager!
6) Put ferm bucket on wheeled dolly - can move around to seek different garage temps
7) Ferment at 66F for 2 days, then seek 64F garage temp
8) Add PMB when kegging

***
Rehyrdration info from: https://fermentis.com/en/product/safale-be‑256/ .

1) Sprinkle the yeast in minimum 10 times its weight (~.5cup) of sterile water (not RO or distilled) or boiled & hopped wort at 25 to 29°C (77°F to 84°F).
2) Leave to rest 15 to 30 minutes
3) Gently stir and pitch the resultant cream into the fermentation vessel.

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  • Last Updated: 2024-11-15 15:58 UTC