Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

204 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris Stevens
Calories: 204 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Friday August 10th 2018
1.067
1.010
7.5%
22.3
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 66.7%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 16.7%
500 g Belgian - CaraMunich500 g CaraMunich 33 50 8.3%
500 g United Kingdom - Wheat500 g Wheat 37 2 8.3%
6 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 60 min 16.75 60%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 15 min 5.54 40%
50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 258 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       Amount: 11 PSI at 4 Degrees C       CO2 Level: 2.5 Volumes
 
Target Water Profile
userwaterprofile-7908
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77 0 16 56 96 44
Gypsum: 2g mash, 1.5g sparge
Calcium Chloride: 3g mash, 2.3g sparge
baking soda: 1.2g mash

0.5ml lactic acid in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
15 L Until 26L is reached Sparge -- 65 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.9 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 26
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Candi sugar added at 15 min

Mash PH approx.

Pre boil gravity
Post boil gravity 16.2
Final gravity 8.1

2L starter done in 1L steps

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  • Last Updated: 2018-08-31 18:08 UTC