Dubbel Your Pleasure - Beer Recipe - Brewer's Friend

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Dubbel Your Pleasure

195 calories 17.5 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 7.5 liters
Pre Boil Gravity: 1.161 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Charlie Papazian (The Complete Joy of Homebrewing)
Calories: 195 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday April 24th 2015
1.064
1.012
6.8%
10.4
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Liquid Malt Extract - Dark1.4 kg Liquid Malt Extract - Dark 35 30 35.4%
1.40 kg Liquid Malt Extract - Light1.4 kg Liquid Malt Extract - Light 35 4 35.4%
0.70 kg Dry Malt Extract - Extra Light0.7 kg Dry Malt Extract - Extra Light 42 2.5 17.7%
0.45 kg Belgian Candi Sugar - Clear/Blond0.454 kg Belgian Candi Sugar - Clear/Blond 38 0 11.5%
3.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Styrian Goldings42 g Styrian Goldings Hops Pellet 5 Boil 60 min 10.35 100%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 22.2 L) 4.8
Volume increase from sugar/extract (early additions) 2.7
Pre boil volume (equipment estimates 24.9 L) 7.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 19
Going into fermentor 19
Total: 4.8  
Equipment Profile Used: System Default
 
Notes

HOP NOTES: Recipe calls for 42g of Styrian Goldings, Fuggles, or Willamette hops (boiling) to achieve 7.5HBU (210MBU).

>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: 2015-04-24 14:54 UTC