SCB Belgian Dubbel - Beer Recipe - Brewer's Friend

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SCB Belgian Dubbel

248 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Collins
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Sunday February 19th 2017
1.075
1.016
7.7%
20.7
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Belgian - Pilsner24 lb Pilsner 37 1.6 78.7%
3 lb Belgian - CaraMunich3 lb CaraMunich 33 50 9.8%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 4.9%
2 lb Brown Sugar2 lb Brown Sugar 45 15 6.6%
30.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Hallertau Mittelfruh3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 16.49 75%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.22 25%
4 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 379 B cells required
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 152 °F 90 min
10 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.97 gal (51.87 qt). Suggest reducing strike water volume to 9.72 gal (38.88 qt) and adding 0.97 gal (3.87 qt) sparge/top-off. 10.69 42.8  
Strike water volume at mash thickness of 1.5 qt/lb 10.69 42.8  
Mash volume with grains 12.97 51.9  
Grain absorption losses -3.56 -14.3  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.66 62.7
Equipment Profile Used: System Default
 
Notes

90 Minute Mash/90 Minute Boil
Add Sugar 3 days into fermentation.

Primary 1 month.

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  • Last Updated: 2018-01-02 01:44 UTC