Dubbel v3 - Beer Recipe - Brewer's Friend

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Dubbel v3

191 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 35.92 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 95%
Calories: 191 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Saturday November 25th 2017
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OG: 1.063 FG: 1.008 ABV: 7.3% IBU: 19

1.063
1.008
7.3%
18.1
13.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 kg Weyermann - Pilsner5.25 kg Pilsner 36 1.5 67.3%
1.25 kg Weyermann - Munich Type II (Dark)1.25 kg Munich Type II (Dark) 37 10 16%
453 g Candi Syrup - Belgian Candi Syrup - D-45453 g Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 5.8%
150 g Belgian - Special B150 g Special B 34 115 1.9%
150 g German - CaraAroma150 g CaraAroma 34 130 1.9%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 1.9%
150 g German - CaraMunich II150 g CaraMunich II 34 46 1.9%
250 g United Kingdom - Wheat250 g Wheat 37 2 3.2%
7,803 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Artisan - Perle25 g Perle Hops Pellet 7.1 Boil 60 min 15.38 50%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil 10 min 2.75 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.80 g gypsum (calcium sulfate) Water Agt Sparge 0 min.
0.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.30 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
0.20 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.20 g Epsom Salt (MgSO4) Water Agt Sparge 0 min.
0.50 g Chalk Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 201.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.8 L Strike 69 °C 66 °C 60 min
19.6 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 25.7
Mash volume with grains 30.6
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 16.1 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 35.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 28 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 28
Total: 44.2  
Equipment Profile Used: System Default
"Dubbel v3" Belgian Dubbel beer recipe by NathanUK. All Grain, ABV 7.25%, IBU 18.13, SRM 13.49, Fermentables: (Pilsner, Munich Type II (Dark), Belgian Candi Syrup - D-45, Special B, CaraAroma, Acidulated Malt, CaraMunich II, Wheat) Hops: (Perle, Saaz) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Epsom Salt (MgSO4), Chalk)
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  • Last Updated: 2022-12-27 10:10 UTC