Figgy Dubbel - Beer Recipe - Brewer's Friend

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Figgy Dubbel

227 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Kew
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday September 22nd 2018
1.069
1.013
7.3%
19.6
13.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 60.4%
10 oz Fig10 oz Fig - (late boil kettle addition) 5.3 0 18.9%
0.20 lb Munich0.2 lb Munich 37 6 6%
3 oz Brown Sugar3 oz Brown Sugar - (late boil kettle addition) 45 15 5.7%
0.10 lb Belgian - Aromatic0.1 lb Aromatic 33 38 3%
0.10 lb Belgian - CaraMunich0.1 lb CaraMunich 33 50 3%
0.10 lb Belgian - Special B0.1 lb Special B 34 115 3%
3.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hallertau Mittelfruh0.3 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 19.61 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.10 g Baking Soda Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Chalk Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
0.50 g Table Salt Water Agt Mash 1 hr.
0.25 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
0.25 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Saccharification Infusion -- 149 °F 60 min
Mash out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.94 3.8  
Mash volume with grains 1.14 4.6  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume (equipment estimates 2.15 g | 8.6 qt) 1.13 4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.53 g | 10.1 qt) 1.5 6  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1.1 4.4  
Going into fermentor 1.1 4.4  
Total: 2.06 8.3
Equipment Profile Used: System Default
 
Notes

Halve figs, roast 250F until soft, sprinkle with some brown sugar, roast 350F for 20m. Blend to a slurry with the remaining sugar and a little of the wort; add to boil for last 10 minutes.

This is basically Jamil Zainasheff's Black Scapular Dubbel recipe scaled to 1.1 gallons with the white sugar substituted with caramelized figs and brown sugar.

Hops aren't terribly important; pick a noble hop and bitter to about 20 IBU.

Ferment 7 days at 64F free-rising to 77F after the first few days.
Lower to 50F and hold 14 days; bottle.

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  • Last Updated: 2021-01-27 23:16 UTC