Belgian Dubbel (1 Gallon) - Beer Recipe - Brewer's Friend

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Belgian Dubbel (1 Gallon)

225 calories 18.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 1 gallons (ending kettle volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Freetime000
Calories: 225 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Friday January 19th 2018
1.069
1.010
7.8%
21.8
24.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 37.9%
0.50 lb Dry Malt Extract - Pilsen0.5 lb Dry Malt Extract - Pilsen 42 2 19%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 19%
0.20 lb American - Wheat0.2 lb Wheat 38 1.8 7.6%
0.20 lb Belgian - Special B0.2 lb Special B 34 115 7.6%
0.05 lb American - Chocolate0.05 lb Chocolate 29 350 1.9%
3 oz Candi Syrup - Belgian Candi Syrup - D-453 oz Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 7.1%
2.64 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz East Kent Goldings0.15 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.3 50%
0.15 oz Saaz0.15 oz Saaz Hops Pellet 3.5 Boil 20 min 6.48 50%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish Moss Fining Boil 15 min.
6 g GoFerm (Yeast Starter Nutrient) Other Other 0 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 1.10oz       CO2 Level: 3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 1.95 7.8  
Mash volume with grains 2.11 8.4  
Grain absorption losses (steep / mash) -0.24 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 2.49 g | 10 qt) 1.5 6  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume (equipment estimates 0.01 g | 0 qt) 1 4  
Estimated amount in fermentor 1 4  
Total: 1.95 7.8
Equipment Profile Used: System Default
 
Notes

Add belgian candi syrup before the boil, taking kettle off heat.

Secret Ingredient #1: I chose Belgian Candi 40L in recipe to meet style SRM requirements (it's all my LHBS had). For a second batch I plan to try 80L or Darker and leave out the chocolate malt.

I threw in a small amount of Chocolate Malt for color. You can choose to leave this out to hit the suggested SRM color. It was just a personal preference as I am in a dark winter mood.

Secret Ingredient #2 Yeast: I usually go with dry yeast. they're more affordable for small batch. Liquid Yeast seems to be proper for this style though. Safbrew BE-256 Abbaye was no less expensive than a good liquid yeast but I figured I could use the pack for 2 small batches. (Finished product I would say was pretty close in flavors)

If scaling to a larger batch I would try Wyeast 1214 Belgian Abbey Style Ale, Wyeast 3787 Trappist High Gravity yeast (Westmalle) or Wyeast 1762 Belgian Abbey Style Ale II (Rochefort).

Yeast Temps: Style suggests starting an abbey yeast at 64f up to 68f for 48hrs to minimize fusels. At 1/3 sugar break move it to 74-78f. The yeasts could increase to these temps on its own also. This is something I will attempt by moving out of my basement to warmer rooms at about 1.046 gravity or sooner. Update: I I hit FG in 3 days at 64-68 before I could even attempt warmer temps.

Optional: Because this is a high gravity recipe I made a Yeast starter using 6g of GoFerm and 5g yeast. I have this on hand for Mead making.

Lower steep/mash temp (148) should get you a lower dryer gravity

Take note of higher priming sugar. Style suggests higher volume.

Bottle condition recommendations are longer. Minimum 6 weeks, but better at 2 months.

Other notes:
The wheat is added for mouth feel and head retention.

Maris Otter Pale malt can also be all Pilsner.
Pilsen is in a lot of recipes. I used DME to help with OG.

Any NOBLE HOP could be used: Halltertau, Saaz, Hersbrucker, Styrian Golding, Willamette, East Kent Golding

Other malts to consider Biscuit and Aromatic.

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  • Last Updated: 2018-03-20 01:54 UTC