Belgian Dubbel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Dubbel

204 calories 16.5 g 330 ml
brewer logo
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

Last Updated and Sharing
 
357
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-31 18:08 UTC