Posh Spice Dubbel - Beer Recipe - Brewer's Friend

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Posh Spice Dubbel

228 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: http://homebrewery.nz/posh-spice-dubbel/
Calories: 228 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Friday September 15th 2017
1.074
1.018
7.3%
23.1
18.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg New Zealand - Pilsner Malt5.5 kg Pilsner Malt 37.3 1.93 71%
550 g New Zealand - Munich Malt550 g Munich Malt 36.8 7.87 7.1%
300 g New Zealand - Aurora Malt300 g Aurora Malt 37.2 29.44 3.9%
300 g German - CaraMunich II300 g CaraMunich II 34 46 3.9%
300 g Belgian - Special B300 g Special B 34 115 3.9%
200 g German - Wheat Malt200 g Wheat Malt 37 2 2.6%
350 g Candi Syrup - Belgian Candi Syrup - D-90350 g Belgian Candi Syrup - D-90 32 90 4.5%
250 g Cane Sugar250 g Cane Sugar 46 0 3.2%
7,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Pacific Jade16 g Pacific Jade Hops Pellet 13 Boil 60 min 23.12 100%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
350 g Dark candi syrup Other Boil 15 min.
250 g Cane sugar Other Boil 15 min.
6 g Yeast nutrient Other Boil 15 min.
6 g Finings Fining Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 494 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Mash step 1 Infusion -- 45 °C 15 min
Mash step 2 Infusion -- 62 °C 35 min
Mash step 3 Infusion -- 70 °C 25 min
Mash out Infusion -- 75 °C --
11.6 L Sparge Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 28.6
Mash volume with grains 33.3
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 6.8 L) 9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

Fermentation is everything for Belgian beers! You have to use the correct yeast and get the fermentation temperature right, so temperature control is essential. Use White Labs WLP500-Trappist Ale (called Monastry Ale these days). Make a starter with the yeast; this will need a 2L starter. See : http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

Pitch yeast at 18°C and leave it for a day or two, then switch off the temp controller and let it rise by itself until it tops out at 26°C after a week or so. If you need to help it to reach that temperature then that’s OK too. You want the beer to ferment out pretty dry.

Bottle and then keep the beer at 24°C for a couple of weeks to carbonate and condition.

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  • Last Updated: 2017-09-15 06:56 UTC