Belgian Dubbel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Dubbel

Created: Tuesday April 19th 2016
brewer logo
217 calories 19.2 g 12 oz
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)
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

Batch Performance
Efficiency:
Conversion Efficiency N/A
Pre-Boil: 63% 23.3 ppg
Ending Kettle: 67% 25.6 ppg
Brew House: 59% 23 ppg
Wort Volume:
5 Gallons
  • Expected 6 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.066
  • Actual OG: 1.069
Alcohol and Attenuation:
ABV: 7.35%
  • Apparent Attenuation: 81.2%
  • Actual FG: 1.013
  • Calories per 12oz 217 calories
  • Carbohydrates per 12oz 19.2 g
Amount Packaged:
4 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 43
  • Pints: 32
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
2/15/2017 3:26 PM
over 8 years ago 		-1 Yeast Starter 1.040 1.65 Liters 2/20/2021 3:43 AM
over 4 years ago 		WLP 530
MFG Date: 12/22/16
DME: 165gm
Starter: ~1650-1700mL (just above 1600mL on Flask)
Stir Plate Speed: 1
Time: (set to) 15 Hours
2/17/2017 11:19 PM
over 8 years ago 		+1 Mash Complete 4 Gallons 2/20/2021 3:43 AM
over 4 years ago 		Strike Water: 165F
Add Grains: 162F
Mash Start: 149F (~3-5 minutes of stirring temp down)

**15 Minutes**
Mash pH: 5.4
LA correction: x

**75 minutes**
Mash pH: 5.45

**85 minutes**
temp: 148F

Added 1.3gal of boiling water prior to Vorlauf
2/17/2017 11:20 PM
over 8 years ago 		+1 Pre-Boil Gravity 1.043 6.5 Gallons 2/20/2021 3:43 AM
over 4 years ago 		pH: 5.3
LA adjustment: x
2/17/2017 11:22 PM
over 8 years ago 		+1 Boil Complete 1.069 5 Gallons 2/20/2021 3:43 AM
over 4 years ago 		Added crushed Whirlfloc @ 5 minutes. Trub settled nicely within ~3 hours, but still some remnants behind. Also got trub when pulling a sample (via thief) to check gravity. Need to find a better way to filter beer going into Fermenter.

Allowed yeast to warm for ~45 minutes. Would lean closer to 75 minutes next time to help yeast get back into Solution prior to pitching (saw some yeast left in flask).
Oxygen: ~45-60s. Had trouble seeing while pitching into Fermenter sitting in cooler.

Forgot to plug in S2 (Fermwrap) overnight after pitching. Temp steady @ 63F. Noticed in AM and plugged in when Fermentation seemed active.
2/17/2017 11:23 PM
over 8 years ago 		+1 Brew Day Complete 1.069 4.5 Gallons 2/20/2021 3:43 AM
over 4 years ago 		15:00- Pitched Yeast
2/17/2017 11:24 PM
over 8 years ago 		+1 Other   2/20/2021 3:43 AM
over 4 years ago 		06:00- Fermentation active (some bubbling coming through via blowoff).

16:00- Fermentation very active now (bubbling very aggressive and approximately every 1-2sec). Seemed like a very nice lag phase.
2/18/2017 9:02 PM
over 8 years ago 		+2 Other   2/20/2021 3:43 AM
over 4 years ago 		05:00 - **RANCO: 65F** Very thick foam coming through airlock hose. Was concerned for blockage of tube, switched out airlock. Seems to be aggressively fermenting, but hard to tell with foam near "entry" of Airlock.

17:00 - 16 bubbles/60 sec via Blowoff. Looks like "krausen" has slowed and no longer coming out of Fermenter. Could change back to standard Airlock (from blowoff) tomorrow.
2/19/2017 12:20 PM
over 8 years ago 		+3 Other   2/20/2021 3:43 AM
over 4 years ago 		05:00 - **RANCO: 66F ** Changed from blowoff to airlock last evening. Still steady bubbling. Yet to smell esters (very clean fermentation smell)..

17:00 - Krausen still up, yeast active in Suspension. Clean smell. Intermittent bubbling from Airlock
2/21/2017 1:56 AM
over 8 years ago 		+5 Other   2/20/2021 3:43 AM
over 4 years ago 		05:00 - **RANCO: 67F ** Still steady bubbling. Yet to smell esters/phenols (very clean fermentation smell)..

17:00 - Krausen still up, yeast active in Suspension. Clean smell. Intermittent bubbling from Airlock
2/21/2017 12:44 PM
over 8 years ago 		+5 Other   2/20/2021 3:43 AM
over 4 years ago 		05:00 - **RANCO: 68F ** Still steady bubbling. Yet to smell esters/phenols (very clean fermentation smell)..

17:00 - Krausen still up, yeast active in Suspension. Clean smell. Intermittent bubbling from Airlock
3/3/2017 12:13 AM
over 8 years ago 		+15 Fermentation Complete 1.013   2/20/2021 3:43 AM
over 4 years ago 		Tastes like a Belgian Dubbel..

Gravity: 1.013 (taken with FINISHING hydrometer)

Fermentation seems very clean (maybe a hint of diacetyl?)

Color looks spot on.

Maybe not much aroma, but may not be much CO2 dissolved in Beer. Detect zero alcohol, also not present in Taste..

** RANCO: 71F ** believe there could be diacetyl, even after trying refrigerated sample (lacking in aroma)
3/7/2017 3:36 PM
over 8 years ago 		+19 Packaged 4 Gallons 2/20/2021 3:43 AM
over 4 years ago 		Volume: 4 gal
Temp: 68F
Goal: 3.25 vols CO2

Corn Sugar: 5.6oz
3/21/2017 9:00 PM
over 8 years ago 		+33 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Carbonation: Very close to complete. Pulled a bottle and chilled within 2 hours. Very foamy coming from bottle, with a head that dissipates quickly. Would definitely start cooling bottles by 3/27.

Aroma: Lacking "yeast" character. Alcohol is completely hidden. Otherwise, a very clean fermentation with nice fruit flavors (apple, pear, fig) and some sweetness (corn syrup?).

Taste: Again, lacking in yeast character and zero alcohol noted on the palette. Fruit flavors noted on mid-back palate with some residual sweetness, but dry (FG: 1.013). Very easy drinking for ~7.3% beer.
8/27/2017 11:10 PM
over 7 years ago 		+192 Tasting Note   2/20/2021 3:43 AM
over 4 years ago 		Forgot I had 1 last bottle..

Appearance- Golden on the edges, making way to Amber and Ruby/Dark Red toward the middle. Fairly clear.

Aroma: Hint of Fruit (Cherry, Plum?) in addition to Bready/Toasty notes. Maybe a slight perfume/alcohol note

Taste: Some mild fruit up front, making way to a moderate bready, mild biscuity/toasty character. Quite dry on the backend, really like the Gravity (and lack of "sweetness")

IMPROVEMENTS: eliminate "specialty" grains leading to bready/biscuity and promote more yeast character. I think the malt character dominates slightly..
 
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.
Last Updated and Sharing
 
2,635
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-11-20 20:46 UTC