Belgain Dubbel - Beer Recipe - Brewer's Friend

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Belgain Dubbel

204 calories 18.5 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 204 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Sunday March 18th 2018
1.062
1.012
6.6%
23.0
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 37 1.5 43.3%
2.75 lb Invert Sugar2.75 lb Invert Sugar 46 1 36.1%
11 oz Brown Sugar11 oz Brown Sugar 45 15 9%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-1800.5 lb Belgian Candi Syrup - D-180 32 180 6.6%
6 oz Maltodextrin6 oz Maltodextrin 39 0 4.9%
7.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Leaf/Whole 15 Boil 30 min 19.37 3.3%
14 g Domestic Hallertau14 g Domestic Hallertau Hops Pellet 3.9 Boil 15 min 3.58 3.3%
14 oz Domestic Hallertau14 oz Domestic Hallertau Hops Pellet 3.9 Boil 0 min 93.4%
424.89 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.71 g | 22.8 qt) 5.4 21.6  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 6.31 g | 25.2 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.56 -2.2  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.4 21.6
Equipment Profile Used: System Default
 
Notes

Invert sugar held at 260 F until dark brown to help darken. Still added some Belgin candy syrup (d-180) for flavor and color.

Yeast hydrated at 90 F, with 15 min rest fell to 77 F - upper end of the optimal fermentation range.

Basement 50 F, placed on seeding mat.

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  • Last Updated: 2018-03-19 04:39 UTC