Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

327 calories 30 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 20.6 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
No Chill: 40 minute extended hop boil time
Calories: 327 calories (Per 330ml)
Carbs: 30 g (Per 330ml)
Created: Sunday April 14th 2019
25.0 °P
5.5 °P
11.0%
22.7
21.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 kg Belgian - Pilsner5.3 kg Pilsner 37 1.6 56.7%
3 kg Castle Malting - Château Munich3 kg Château Munich 34 12.7 32.1%
0.40 kg Belgian - Special B0.4 kg Special B 34 115 4.3%
0.15 kg Briess - Barley, Flaked0.15 kg Barley, Flaked 32.2 1.4 1.6%
0.50 kg Belgian Candi Sugar - Amber/Brown (60L)0.5 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 5.3%
9.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Hallertau Mittelfruh65 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 22.69 100%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Belgian Ale R OYL-020
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 525 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 23
Mash volume with grains 28.9
Grain absorption losses -8.9
Remaining sparge water volume 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 24
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 18.3 L) 21
Estimated amount in fermentor 21
Total: 33.8  
Equipment Profile Used: System Default
"Belgian Dubbel" Belgian Dark Strong Ale beer recipe by Brewer #182916. All Grain, ABV 11.04%, IBU 22.69, SRM 21.47, Fermentables: (Pilsner, Château Munich, Special B, Barley, Flaked, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Table Salt, Baking Soda)
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  • Last Updated: 2019-11-03 22:55 UTC