My Belgian Dubbel v1.0 - Beer Recipe - Brewer's Friend

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My Belgian Dubbel v1.0

212 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Me
Calories: 212 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Wednesday April 22nd 2015
1.069
1.015
7.1%
23.7
55.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 71.9%
400 g German - CaraMunich II400 g CaraMunich II 34 121.26 5.8%
400 g Belgian - Special B400 g Special B 34 305.39 5.8%
500 g German - Munich Light500 g Munich Light 37 14.51 7.2%
250 g German - Caramel Wheat250 g Caramel Wheat 34 121.26 3.6%
400 g Belgian Candi Sugar - Dark400 g Belgian Candi Sugar - Dark 38 732.36 5.8%
6,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Fuggles25 g Fuggles Hops Pellet 4.5 Boil 60 min 10.75 35.7%
20 g Bramling Cross20 g Bramling Cross Hops Leaf/Whole 6.5 Boil 45 min 10.36 28.6%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 0.86 14.3%
15 g Bramling Cross15 g Bramling Cross Hops Leaf/Whole 6.5 Boil 5 min 1.69 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 7 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Mash Infusion -- 69 °C 60 min
Mashout Temperature -- 80 °C 1 min
14.6 L Sparge + Recirculate Sparge -- 80 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.9
Mash volume with grains 28.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 13.3 L) 10.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.1 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24
Going into fermentor 24
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Method:

  1. Heat 19l of water to ?°c
  2. Add grains and mash for 1 hour at 69°c
  3. After an hour raise temp to 80°c
  4. Mix well and leave settle for 15 minutes?
  5. Drain and recirculate then pour into boiler.
  6. Add 14.6l of water at 80°c to the mash.
  7. Mix well and leave settle for 15 minutes.
  8. Drain and recirculate then pour into boiler.
  9. Boil wort for 1 hour, with the following additions:
    60min 25g Fuggles
    45min 20g Bramling Cross
    7min Whirlfloc tablet
    5min 10g Fuggles
    5min 10g Bramling Cross
  10. Pour wort into sanitised fermentor and cool rapidly to 20°c
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  • Public: Yup, Shared
  • Last Updated: 2015-04-25 14:36 UTC