Dubbel Your Pleasure - Beer Recipe - Brewer's Friend

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Dubbel Your Pleasure

196 calories 18.9 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 3.8 liters (fermentor volume)
Pre Boil Size: 4.73 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Charlie Papazian (The Complete Joy of Homebrewing)
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Tuesday April 14th 2015
1.064
1.014
6.6%
27.5
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.24 kg Dry Malt Extract - Dark0.235 kg Dry Malt Extract - Dark 44 30 34.6%
0.24 kg Dry Malt Extract - Light0.235 kg Dry Malt Extract - Light 42 4 34.6%
0.12 kg Dry Malt Extract - Extra Light0.118 kg Dry Malt Extract - Extra Light 42 2.5 17.4%
0.09 kg Cane Sugar0.091 kg Cane Sugar 46 0 13.4%
0.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.50 g Hallertau Tradition9.5 g Hallertau Tradition Hops Pellet 4.4 Boil 60 min 27.47 100%
9.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Irish moss Other Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Pure crystal cane sugar (demara)       Amount: 30.3g      
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 9.1 L) 4.3
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 9.5 L) 4.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume 3.8
Going into fermentor 3.8
Total: 4.3  
Equipment Profile Used: System Default
 
Notes

This strong dark Belgian ale is beloved as the Greg's BrewHaus inaugural brew. Aroma reminiscent of Unibru's Trois Pistoles. High alcohol content comes through with smooth and sweet aftertaste notes notes on the tongue (and lips). Pours murky, muddy brown with a good tan head.

>Boil the malt extract and boiling hops for 60mins
>Add Irish moss for final 10mins
>Aarate wort very well
>Pitch yeast at 21C
>Ferment at 21C for about 1 week or when fermentation shows signs of calming and stopping
>Prime with sugar and bottle or keg when fermentation is complete
>Although this brew will be ready for your enjoyable indulgence 2-4 weeks after bottling, it ages well at cellar temperatures.

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  • Last Updated: 2016-05-07 19:37 UTC
  • Snapshot Created: 2015-04-14 12:02 UTC