Dubbel version 3 - Beer Recipe - Brewer's Friend

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Dubbel version 3

185 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 95 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Greg Hughes: Home Brew Beer
Calories: 185 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday May 15th 2017
1.061
1.009
6.8%
19.0
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 kg Belgian - Pilsner5.3 kg Pilsner 37 1.6 72.1%
0.40 kg Belgian - Special B0.4 kg Special B 34 115 5.4%
0.30 kg United Kingdom - Crystal 45L0.3 kg Crystal 45L 34 45 4.1%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 3.4%
0.70 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.7 kg Belgian Candi Syrup - Dark (80L) 32 80 9.5%
0.12 kg Dry Malt Extract - Light0.12 kg Dry Malt Extract - Light 42 4 1.6%
0.28 kg Dry Malt Extract - Amber0.28 kg Dry Malt Extract - Amber 42 10 3.8%
7.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Hallertau Traditional22 g Hallertau Traditional Hops Pellet 5.3 Boil 70 min 12.01 42.3%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.7 Boil 15 min 6.98 57.7%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Other Boil 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 100g      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.625 L Single Infusion Mash Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.6
Mash volume with grains 19.8
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 24 L) 16.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.8
Pre boil volume (equipment estimates 33.3 L) 26
Boil off losses -9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Yeast: Safbrew BE-256
Starter:
Phase 1: 120g DME (3EBC approx) + 80g DME (57 EBC) + 2 litres H2O
Phase 2: 200g DME (57EBC) + 2 litres H2O

The beer is boiled for 90-95 minutes to reduce boil size and add it to the 4 litre starter. Because of this, density calculations are approximate.

Before fermentation: 24 litres
After 3 weeks fermerting: 20,5 litres. Several litres lost while moving the beer from first fermenter to secondary fermenter, most of it dead yeast.

Priming sugar: 20,5 litres * 6g/litres = 123g (125 g effectively)

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  • Last Updated: 2017-06-07 22:26 UTC