Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Jamil Zainasheff
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Tuesday April 19th 2016
1.066
1.012
7.1%
26.5
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 74.1%
2 lb Belgian - Pale Ale2 lb Pale Ale 38 3.4 14.8%
1.50 lb Candi Syrup - Belgian Candi Syrup - D-1801.5 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 3.9 Boil 60 min 26.46 100%
50 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 3.4 Volumes
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
** Sparge **
1/2 tsp CaCl2
1/2 tsp CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Single-Infusion Infusion -- 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.18 g | 32.7 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 5.32 g | 21.3 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. The day before Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1-2 packet(s) of WLP530 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.5 gallons for 1.5 lb/qt ratio.

  5. Prior to heating HLT, check pH of tap water

    pH: ______

  6. STRIKE WATER: 163F.
  7. Add Grains @ 161F.
  8. Allow Temperature to fall to 150F prior to closing lid.
  9. Check Mash pH ~15 minutes into Mash.

    pH: ______

  10. Total Mash Time: 90 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  11. Add 1.3gal of Boiling Water at the end of Mash and stir into solution.
  12. Begin Vorlauf!

    SPARGE

  13. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  14. Heat 6gal of Water to 175F. Add to Sparge Vessel.
  15. Recirculate 4 times prior to collecting wort.
  16. Attempt to Sparge over 30-40 minutes.

    BOIL

  17. Check Pre-Boil Gravity (goal: 1.046) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  18. Adjust Gravity to Goal (1.046)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  19. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  20. Boil for 90 minutes (goal OG: 1.066)
  21. Add Tettnanger Hops @ 60 minutes.
  22. Add Candi Syrup @ 15 minutes.
  23. Add 1 crushed Whirlfloc tablet @ 5 minutes.
  24. Chill wort to ~70F after completion of Boil
  25. Auto-siphon wort from Kettle into Mash Cooler via Hop Cylinder with fine mesh bag attached (at the end of auto-siphon)
  26. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  27. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.066)

    FERMENTATION

  28. Beginning Fermentation Temp: 66F.
  29. As signs of Fermentation begin to slow, increase temp by 1F/24hr up to 72F-73F.
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  • Last Updated: 2017-11-20 20:46 UTC