Belgian Brown - Beer Recipe - Brewer's Friend

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Belgian Brown

209 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 120 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Phillip Davis
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Thursday February 4th 2016
1.063
1.016
6.2%
16.6
31.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18.50 lb German - Pilsner18.5 lb Pilsner 38 1.6 66.4%
4.25 lb Canadian - Munich Light4.25 lb Munich Light 34 10 15.2%
2.25 lb German - CaraMunich II2.25 lb CaraMunich II 34 46 8.1%
8 oz German - De-Husked Caraf II8 oz De-Husked Caraf II 32 418 1.8%
2 lb Belgian Candi Sugar - Dark2 lb Belgian Candi Sugar - Dark 38 275 7.2%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.3%
27.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 60 min 8.63 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.2 Boil 20 min 2.35 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.2 Boil 10 min 1.41 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.9 Boil 20 min 2.61 12.5%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.9 Boil 10 min 1.56 12.5%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 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
1.5 tsp's of gypsum, 1 tsp of calcium chloride and 1 tsp of epsom salt. 8 gallons to start with RO water for mash with 4-5 gallons of RO water added toward the end of the mash boiled and then blended to bring closer to mash out temp. Mash temp kept at 152 for 90 minutes with slow sparge and mash ph of 5.45 at room temp.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.15 gal (56.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.15 gal (8.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.7 38.8  
Mash volume with grains 11.77 47.1  
Grain absorption losses -3.23 -12.9  
Remaining sparge water volume (equipment estimates 7.77 g | 31.1 qt) 8.12 32.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 14.15 g | 56.6 qt) 14.5 58  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.82 71.3
Equipment Profile Used: System Default
 
Notes

last dubbels I've brewed have been infected with my crazy house lacto/bacteria strain that runs amuck. So I payed extra attention to sanitation with brand new PBW with hot/warm water all the way to the top and brushed out, along with new star sanz to follow it out. I even baked the plate chiller just for insurance.

Hit OG of 1.064

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  • Last Updated: 2016-02-11 17:45 UTC