Westmalle Dubbel clone - Beer Recipe - Brewer's Friend

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Westmalle Dubbel clone

248 calories 22 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Thursday February 7th 2019
1.081
1.015
8.7%
27.6
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 1.6 67.8%
0.75 kg American - Vienna0.75 kg Vienna 35 4 12.7%
0.25 kg Belgian - Chocolate0.25 kg Chocolate 30 340 4.2%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-900.9 kg Belgian Candi Syrup - D-90 32 90 15.3%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 3.1 Boil 60 min 15.51 50%
35 g Fuggles35 g Fuggles Hops Pellet 4 Boil 20 min 12.12 50%
70 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 17.1 14.4 28.3 61.4 318.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash in Temperature -- 64 °C 60 min
Mash out Temperature -- 76 °C 20 min
10 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20
Mash volume with grains 23.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.1 L) 15.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 26.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 18
Going into fermentor 18
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Tweaked from candisyrup recipe (OG1064, FG1008, SRM29, IBU24, VOL5GAL/19L). 90 minute boil, subbed styrian goldings with fuggles. Chill to 18C. Oxygenated 20 mins with air stone.

Mash water @4L/kg so not counting candisyrup (added just before flame-out) used 20L. Also sparged with 10L @approx 75C so total water used 30L and ended up 18L in fermentor (around 1 L of trub left when racking. OG reading @35C was 1076 (so with temp adjustment +0.005 closer to 1081). Therefore seems efficiency @80%. FG is 1016 at 21C so closer 1017 equals about 8.5%

Ramped up primary slowly to 26C over 9 days as bubbling started to slow (optimal lower & upper limits of wyeastlab3787 trappist-style high-gravity is 18-26C). (Optional didnt do is rack to secondary. At FG crash to 10C for 5 weeks to brighten). Bottle prime with Simplicity Candi Syrup at 32g/gallon. I used regular table sugar at 6-8g to get 3-4vol CO2 as per westmalle guidelines. Used 125g for the 17.5L. Hold bottles at 24C for 2 weeks for initial carbonation. At 1 week there was little carbonation so gave shake and up to 25C. Plan cellar 6 months

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  • Last Updated: 2019-04-09 18:01 UTC