9 gallon dubbel - Beer Recipe - Brewer's Friend

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9 gallon dubbel

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 120 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Phillip Davis
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Tuesday December 8th 2015
1.059
1.010
6.4%
24.9
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 33.4%
4 lb Canadian - Munich Light4 lb Munich Light 34 10 17.8%
1.25 lb Belgian - CaraVienne1.25 lb CaraVienne 34 20 5.6%
0.45 lb Belgian - Special B0.45 lb Special B 34 115 2%
4.50 oz American - Chocolate4.5 oz Chocolate 29 350 1.3%
7.50 lb Canadian - Pale 2-Row7.5 lb Pale 2-Row 36 1.75 33.4%
1 lb German - Carapils1 lb Carapils 35 1.3 4.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.2%
22.48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 14.7 Boil 60 min 20.2 33.3%
1.20 oz Saaz1.2 oz Saaz Hops Pellet 3.42 Boil 15 min 4.66 66.7%
1.80 oz / $ 0.00
 
Yeast
GigaYeast - Achouffe Belgian Ale yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82.5%
Flocculation:
Med-Low
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Used 5.5 gallons of filtered tap water for sparge, as always, with 0.25 cabdin tab added to it with 2 tsp's of lactic acid (didn't have ph meter working at time). Roughly, 8-9 gallons of RO water with a mash start of 7.5-8 gallons and the rest added at the end of mash to bring to mash temp with it boiling and added. 30 minutes in, I added 1 tsp of gypsum, 0.75 tsp's of calcium chloride, and 0.75 tsp's of epsom salt (again, ph meter didn't work, but should be within range like last time).
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.07 gal (48.27 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.07 gal (0.27 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.24 33  
Mash volume with grains 10 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 6.78 g | 27.1 qt) 7.72 30.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 12.07 g | 48.3 qt) 13 52  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 9 36  
Going into fermentor 9 36  
Total: 15.96 63.8
Equipment Profile Used: System Default
 
Notes

12/8/2015-going to top off last Dubbel I did, and put over the dregs of the 003/048 Giga yeast I did with a Siason. That Siason is going to go over 5 gallons from this batch and with Bret Brux- might blend with the pale sour from the cab barrel once fermented and funked up? I'm also going to top off the rest of the outside barrels if I have enough too.

12/9- ended with 1.072 for SG

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  • Last Updated: 2015-12-09 20:09 UTC