Belgian Dubbel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Dubbel

174 calories 16.4 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.8 gallons (ending kettle volume)
Pre Boil Size: 6.45 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Northern Brewer
Hop Utilization: 99%
Calories: 174 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday October 9th 2017
1.053
1.011
5.6%
18.1
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 lb Maillard Gold Malt Extract6.3 lb Maillard Gold Malt Extract 36 4 71.6%
1 lb DME Golden Light (Briess)1 lb DME Golden Light (Briess) 44.6 4 11.4%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 11.4%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Belgian - Cara 45L0.25 lb Cara 45L 34 42 2.8%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz German Tradition1 oz German Tradition Hops Pellet 3.8 Boil 60 min 13.13 50%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 10 min 5.01 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 15.3 psi @ 52F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Washington, DC - 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 8 27 42 44 62
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.91 23.6  
Grain absorption losses (steep / mash) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 7.29 g | 29.1 qt) 6.45 25.8  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.96 g | 19.9 qt) 5.8 23.2  
Estimated amount in fermentor 5.8 23.2  
Total: 5.91 23.6
Equipment Profile Used: System Default
 
Notes

Transfer to secondary after two weeks. Keg after 1 month in secondary.

Last Updated and Sharing
 
434
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-12-10 19:31 UTC