Belgium Dubbel - Beer Recipe - Brewer's Friend

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Belgium Dubbel

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Themisfitking
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday January 1st 2015
1.056
1.014
5.5%
26.3
21.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.50 lb Belgian 2-Row19.5 lb Belgian 2-Row 36 2 78%
1.25 lb CaraMunich1.25 lb CaraMunich 33 56 5%
0.50 lb Belgian Biscuit Malt0.5 lb Belgian Biscuit Malt 36 23 2%
0.25 lb Belgian Aromatic0.25 lb Belgian Aromatic 36 26 1%
0.25 lb Belgian Special B0.25 lb Belgian Special B 30 220 1%
0.75 lb Chocolate Malt0.75 lb Chocolate Malt 34 350 3%
2.50 lb Belgium Amber Candi Syrup2.5 lb Belgium Amber Candi Syrup 34 60 10%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.7 Boil 60 min 18.4 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.7 Boil 15 min 3.65 13.3%
1 oz Hallertauer1 oz Hallertauer Hops Pellet 4.3 Boil 15 min 3.34 13.3%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.7 Boil 1 min 0.48 20%
1.50 oz Hallertauer1.5 oz Hallertauer Hops Pellet 4.3 Boil 1 min 0.44 20%
7.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.6 gal Conversion/Saccharification Rest (153°F) Infusion -- 149 °F 60 min
4.8 gal Wort Collection -- -- 158 °F 60 min
4.8 gal Batch Sparge Infusion -- 158 °F 10 min
4.8 gal Wort Collection -- -- 158 °F 60 min
4.8 gal Batch Sparge Infusion -- 165 °F 10 min
4.8 gal Wort Collection -- -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.78 gal (55.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.78 gal (7.13 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.94 gal (51.75 qt). Suggest reducing strike water volume to 10 gal (40 qt) and adding 0.94 gal (3.75 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.75 qt/lb 10.94 43.8  
Mash volume with grains 12.94 51.8  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 6.22 g | 24.9 qt) 5.44 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.78 g | 55.1 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 16.38 65.5
Equipment Profile Used: System Default
 
Notes

Mash at 149 for 90 minutes. Boil 90 minutes adding syrup during last 10 minutes. Primary fermentation week 1 at 65, week 2 at 70. Rack to secondary and keep at 68 for 4 weeks.

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  • Last Updated: 2017-04-28 00:50 UTC