Belgian-Style Dubbel II - Beer Recipe - Brewer's Friend

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Belgian-Style Dubbel II

258 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Pumpkin Hill
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Thursday September 27th 2018
1.078
1.017
7.9%
17.2
17.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 57.1%
3 lb German - Vienna3 lb Vienna 37 4 21.4%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 7.1%
3 oz Dry Malt Extract - Wheat3 oz Dry Malt Extract - Wheat 42 3 1.3%
13 oz Dry Malt Extract - Light13 oz Dry Malt Extract - Light 42 4 5.8%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.6 Boil 60 min 13.82 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 20 min 2.55 25%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.8 Boil 5 min 0.84 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 oz Licorice root Flavor Secondary 3 days
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 295 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 135 °F 15 min
Infusion -- 152 °F 45 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3 12  
Mash volume with grains 3.96 15.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.08 32.3
Equipment Profile Used: System Default
 
Notes

-Fermentation will start at 65 degrees but be allowed to spike during the initial phase.
-Actual finish gravity was 1.012
-1 tsp yeast nutrient at 15 minutes before flame out
-3 minutes of O² before pitching yeast

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  • Last Updated: 2018-11-19 17:14 UTC