Beligian Dubbel

Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 218 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)

Created: Saturday May 12th 2018

Original Gravity:

1.071

Final Gravity:

1.016

ABV (standard):

7.3%

IBU (tinseth):

20.9

SRM (morey):

14.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	German - Pilsner4.5 kg Pilsner	38	1.6	73.8%
0.50 kg	Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose - (late boil kettle addition)	46	0.5	8.2%
0.30 kg	Belgian - Special B0.3 kg Special B	34	115	4.9%
0.30 kg	Belgian - Aromatic0.3 kg Aromatic	33	38	4.9%
0.30 kg	German - CaraMunich I0.3 kg CaraMunich I	34	39	4.9%
0.20 kg	German - Wheat Malt0.2 kg Wheat Malt	37	2	3.3%
6.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13 g	Tettnanger13 g Tettnanger Hops	Pellet	3.1	Boil	60 min	5.16	24.1%
41 g	Hallertau Mittelfruh41 g Hallertau Mittelfruh Hops	Pellet	3	Boil	60 min	15.75	75.9%
54 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
13 g	Tettnanger (Pellet) 13 g Tettnanger (Pellet) Hops	5.16	24.1%
41 g	Hallertau Mittelfruh (Pellet)	15.75	75.9%
54 g / $ 0.00

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
14	1	3	4	3	40
Adding 8g Gypsum prior to mash
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Liters
Strike water volume (equipment estimates 33.2 L)	36.5
Mash volume with grains (equipment estimates 36.9 L)	40.2
Grain absorption losses	-5.6
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 26.7 L)	30
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	21
Volume into fermentor	21
Total:	36.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil Efficiency N/A

Ending Kettle: 57% 23.2 ppg

Brew House Efficiency N/A

Wort Volume:

Pending - N/A

Requires Brew Day Complete log entry with gravity and volume.

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
5/13/2018 12:58 AM over 6 years ago	+0	Other			2/20/2021 3:43 AM over 3 years ago	Using 30 L starting volume, not the suggested 32L. See if this will hit the 21 L target in fermenter after yeast and candi sugar is added.
5/13/2018 2:50 AM over 6 years ago	+0	Mash Complete			2/20/2021 3:43 AM over 3 years ago	Strike temp 70deg. Mashing temps 67-66.
5/13/2018 5:28 AM over 6 years ago	+0	Boil Complete	1.059	20 Liters	2/20/2021 3:43 AM over 3 years ago	Note, not including candi sugar, but still perhaps a little low gravity. Also, before adding the 1.5 L of starter (began with ~100g DME)
5/14/2018 8:42 AM over 6 years ago	+1	Other			2/20/2021 3:43 AM over 3 years ago	Cranked up to 22deg about 20 hours in from 18deg start.
5/15/2018 11:52 AM over 6 years ago	+2	Other			2/20/2021 3:43 AM over 3 years ago	Candi Sugar Recipe: 500g white sugar 1.25 tsp of lime juice 1.25 tsp of DAP (yeast nutrient) 25 mins from boiling Little over 1/2 cup water (+ extra during)

Notes

Sugar is actually candi sugar that will be made and added later on in fermentation.

Hops is a bit of a random mix of what I had lying around.

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Last Updated: 2018-05-12 22:48 UTC

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Beligian Dubbel