Belgian/Trappist Dubbel - Beer Recipe - Brewer's Friend

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Belgian/Trappist Dubbel

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Phillip Davis
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Monday April 4th 2016
1.070
1.016
7.1%
22.4
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 30.5%
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 30.5%
6 lb American - Munich - Light 10L6 lb Munich - Light 10L 33 10 20.3%
3 lb German - CaraMunich II3 lb CaraMunich II 34 46 10.2%
1.50 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)1.5 lb Belgian Candi Syrup - D2 (160L) 32 160 5.1%
10 oz German - Carafa II10 oz Carafa II 32 425 2.1%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.3%
29.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 14.7 Boil 60 min 12.74 16.7%
1.25 oz Fuggles1.25 oz Fuggles Hops Pellet 4.5 Boil 15 min 4.4 37.9%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 15 min 5.28 45.5%
3.30 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 557 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
got a 75% efficiency which was suppose to be 65% but I don't know. Undercrushed a little and must have got a better sparge bed?
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.87 gal (55.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.87 gal (7.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains 12.74 51  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 6.99 g | 28 qt) 7.62 30.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 13.87 g | 55.5 qt) 14.5 58  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 18.12 72.5
Equipment Profile Used: System Default
 
Notes

used about 7.5-8.5 gallons of RO for mash/dough in and hit a ph of 5.00 (corrected at 5.30) and didn't add the salts until 60 minutes in. 2 tsp's of calcium carbonate, 1 tsp of gypsum, 1 tsp of epsom salt and 1 tsp of baking soda. after rechecking the ph, or about the time I added the additional 3.5-2.5 gallons of RO water to the mash (boiled and blended), the ph went up to 5.3 (5.6 corrected). Of course, the rest of the sparge water came from filtered tap water with 1/4 tab of campden tab added and lactic acid until I got the 6 gallons of water down to <6 ph for sparge at 165-175 F. I also boiled up an additional 2+ gallons of RO water and blended to the wort during mash to gently get to the mash temp for a total of 18+ gallons for the wort. I also did the boiling the wort thing as always do to bring up the mash out temp. I try not to heat it up on the burner so that I don't scorch the grain bed, so I blend like a turbid mash.

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  • Last Updated: 2016-04-10 03:02 UTC