#59 Cookie Dubbel 3711 - Beer Recipe - Brewer's Friend

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#59 Cookie Dubbel 3711

198 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Monday November 30th 2015
1.065
1.012
7.0%
27.7
24.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Munich5 kg Munich 38 6 47.2%
3 kg Belgian - Biscuit3 kg Biscuit 35 23 28.3%
1 kg Belgian - Aromatic1 kg Aromatic 33 38 9.4%
1 kg Belgian - Special B1 kg Special B 34 115 9.4%
0.60 kg Belgian Candi Sugar - Amber/Brown0.6 kg Belgian Candi Sugar - Amber/Brown 38 60 5.7%
10.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Yakima Valley Hops - Southern Passion60 g Southern Passion Hops Pellet 8 Boil 55 min 27.73 100%
60 g / $ 0.00
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46 L. Suggest reducing initial water volume to 45.4 L and adding 0.6 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 26.5 L) 25.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 46 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 40
Going into fermentor 40
Total: 55.5  
Equipment Profile Used: System Default
 
Notes

A bit more hops because they are old so AA are probably lower. Also, I want to age this beer.

When adding sugar, add extra 3L of cold water to bring % to 6.2%.

  • 5g of CaCl2
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  • Public: Yup, Shared
  • Last Updated: 2015-11-30 10:06 UTC