Dual Core Squared - Beer Recipe - Brewer's Friend

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Dual Core Squared

283 calories 28.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Shawn Kemp
Calories: 283 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)
Created: Wednesday December 10th 2014
1.085
1.020
8.5%
23.7
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pale Ale13 lb Pale Ale 38 3.4 80%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 1.5%
0.25 lb American - Caramel / Crystal 15L0.25 lb Caramel / Crystal 15L 35 15 1.5%
0.25 lb Belgian - CaraVienne0.25 lb CaraVienne 34 20 1.5%
0.25 lb German - Caramel Pils0.25 lb Caramel Pils 35 2.4 1.5%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.5%
2 lb Belgian Candi Sugar - Amber/Brown2 lb Belgian Candi Sugar - Amber/Brown 38 60 12.3%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Styrian Goldings1.3 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 23.67 100%
1.30 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:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.23 24.9  
Mash volume with grains 7.37 29.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 2.18 g | 8.7 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.37 33.5
Equipment Profile Used: System Default
 
Notes

Mash at 149-150 for 60 minutes in order to maximize fermentability and conversion.

Sparge at 170F.

Do not add the candi syrup at the boil. Instead, add 1 lb. 24 hours after pitching, and the final 1 lb. 48 hours after pitching. This will insure that the yeast is not overloaded and will reduce "hot" alcohol flavors.

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  • Last Updated: 2014-12-10 22:21 UTC