Dubbel Trubbel - Beer Recipe - Brewer's Friend

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Dubbel Trubbel

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday July 17th 2017
1.065
1.011
7.1%
26.3
18.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 59.3%
3 lb American - Pilsner3 lb Pilsner 37 1.8 22.2%
12 oz Belgian - Biscuit12 oz Biscuit 35 23 5.6%
12 oz Belgian - Special B12 oz Special B 34 115 5.6%
10 oz Candi Syrup - Belgian Candi Syrup - D-4510 oz Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.6%
6 oz Candi Syrup - Belgian Candi Syrup - D-1806 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 2.8%
216 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 20.19 36.4%
0.25 oz Styrian Goldings0.25 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 2.5 9.1%
1.50 oz Fuggles1.5 oz Fuggles Hops Leaf/Whole 3.5 Hopback at 180 °F 10 min 3.57 54.5%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish moss Fining Boil 15 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 414 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 qt Strike at 158 Infusion -- 147 °F 75 min
18.5 qt 183 Sparge -- 169 °F 10 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.38 17.5  
Mash volume with grains 5.38 21.5  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.39 g | 29.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.56 22.2  
Hops absorption losses (hopback) -0.06 -0.2  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

This is WIP based on saq's hints (plus additional help by roycroft)

  • Ferment at ~78F
  • Add candi @15 min
  • Changes - Styrian for NB, Biscuit for Aromatic, Cane for Clear Candi
  • Removed 6oz cane
  • Removed 1oz black malt
  • Increased D45 from 6 to 10
  • Added D180 6oz
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  • Public: Yup, Shared
  • Last Updated: 2017-09-25 20:48 UTC