Clayton's Doubley Delicious Belgian - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Clayton's Doubley Delicious Belgian

232 calories 22.8 g 12 oz
brewer logo
Beer Stats
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 75% (brew house)
Source: masteb
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Saturday April 25th 2015
1.070
1.016
7.1%
15.1
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Dry Malt Extract - Pilsen3.25 lb Dry Malt Extract - Pilsen 42 2 30.4%
1 lb Candi Syrup - Belgian Candi Syrup - Amber1 lb Belgian Candi Syrup - Amber 32 40 9.4%
8 oz Belgian Candi Sugar - Amber/Brown8 oz Belgian Candi Sugar - Amber/Brown 38 60 4.7%
4.25 lb Belgian - Pilsner4.25 lb Pilsner 37 1.6 39.8%
8 oz American - Munich - Light 10L8 oz Munich - Light 10L 33 10 4.7%
6 oz Belgian - Special B6 oz Special B 34 115 3.5%
9 oz German - Carapils9 oz Carapils 35 1.3 5.3%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 2.3%
171 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 60 min 9.42 44.4%
1.25 oz Saaz1.25 oz Saaz Hops Leaf/Whole 2.4 Boil 60 min 5.71 55.6%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Chopped Dates Flavor Boil 15 min.
1 oz Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Sparge -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.94 g | 27.8 qt) 3.36 13.4  
Mash volume with grains (equipment estimates 6.94 g | 27.8 qt) 3.84 15.3  
Grain absorption losses (steeping) -0.74 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.36 13.4
Equipment Profile Used: System Default
 
Notes

Used two packages Wyeast 1214 in Starter 24 hrs prior to fermentation; Belgian Candi Sugar-Amber/Brown is actually Date Sugar and this gets added, dissolved in one cup sterile water, after fermentation slows, not during the boil.

Last Updated and Sharing
 
1,185
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-04-26 19:03 UTC