Dubbel Trubbel - Beer Recipe - Brewer's Friend

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Dubbel Trubbel

211 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 14.4 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 211 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Thursday January 10th 2019
17.0 °P
2.0 °P
8.1%
14.3
15.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Floor-Malted Bohemian Pilsner5.5 kg Floor-Malted Bohemian Pilsner 38 1.8 43%
4 kg United Kingdom - Munich4 kg Munich 37 6 31.3%
1 kg American - Carapils (Dextrine Malt)1 kg Carapils (Dextrine Malt) 33 1.8 7.8%
1 kg Belgian - Special B1 kg Special B 34 115 7.8%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 5.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 3.9%
0.10 kg Belgian - Unmalted Wheat0.1 kg Unmalted Wheat 36 2 0.8%
12.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 10 First Wort 0 min 3.08 20%
20 g Magnum20 g Magnum Hops Pellet 10 Boil 60 min 11.19 80%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
9 g Calcium Chloride Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
11 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
200 g Acid malt Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 892 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stouts, Porters and Milds
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 50 100 50 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.7 L Mash in @ 66C to 1 rest @ 55C. Grain temp @ 8C. Infusion -- 66 °C --
1 Rest @ 1.7 Liters / Kilogram Temperature -- 55 °C 20 min
7.7 L Boiling water to rest @63C. Decoction -- 100 °C --
2 Rest @ 2.3 Liters / Kilogram Temperature -- 63 °C 30 min
3.3 L Boiling water to rest @ 68 Decoction -- 100 °C --
3 Rest @ 2.6 Liters / Kilogram Temperature -- 68 °C 60 min
10.6 L Boiling water to KO! Decoction -- 100 °C --
K O ! for 10min. Temperature -- 75 °C 10 min
17.4 L Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 1.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.83 L. Suggest reducing initial water volume to 45.4 L and adding 2.43 L sparge/top-off.  
Strike water volume at mash thickness of 1.7 L/kg 21.8
Mash volume with grains 30.2
Grain absorption losses -12.8
Remaining sparge water volume (equipment estimates 39.8 L) 41.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.8 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 42
Going into fermentor 42
Total: 63.7  
Equipment Profile Used: System Default
 
Notes

21L BE-134 2nd Gen.

21L FY9 Kveik + Orval, Saison Dupont dregs.

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  • Last Updated: 2019-02-21 18:36 UTC