Le'Orange Dubbel - Beer Recipe - Brewer's Friend

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Le'Orange Dubbel

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 66% (brew house)
Source: WBC
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday January 22nd 2019
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OG: 1.054 FG: 1.014 ABV: 5.3% IBU: 24

1.060
1.010
6.6%
29.7
7.9
5.7
6.48
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Simpsons - Finest Pale Ale Maris Otter8 lb Finest Pale Ale Maris Otter 37 2.6 59.3%
3 lb Weyermann - Bohemian Pilsner Malt3 lb Bohemian Pilsner Malt $ 2.16 / lb
$ 6.48 		36.8 2.43 22.2%
0.50 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)0.5 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 3.7%
12 oz Weyermann - Carahell12 oz Carahell 34 10 5.6%
12 oz American - Caramel / Crystal 20L12 oz Caramel / Crystal 20L 35 20 5.6%
4 oz Aromatic Malt4 oz Aromatic Malt 35 20 1.9%
4 oz Briess - Victory Malt4 oz Victory Malt 34.5 28 1.9%
216 oz / $ 6.48
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 30 min 23.43 50%
1 oz Yakima Valley Hops - Saaz1 oz Saaz Hops Pellet 3.4 Boil 15 min 6.27 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz tangerine peel Other Boil 15 min.
0.50 oz Crushed Coriander Water Agt Boil 15 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
4.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78.6 6.1 34.6 91.1 89.3 89.9
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Batch Sparge 76 °F 154 °F 60 min
5.87 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 83.5 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains (equipment estimates 5.72 g | 22.9 qt) 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
"Le'Orange Dubbel" Belgian Pale Ale beer recipe by WBC. All Grain, ABV 6.62%, IBU 29.7, SRM 7.91, Fermentables: (Finest Pale Ale Maris Otter, Bohemian Pilsner Malt, Belgian Candi Syrup - Clear (0L), Carahell, Caramel / Crystal 20L, Aromatic Malt, Victory Malt) Hops: (Perle, Saaz) Other: (tangerine peel, Crushed Coriander, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2024-03-03 14:07 UTC