Smithereens Dubbel - Beer Recipe - Brewer's Friend

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Smithereens Dubbel

228 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Chris Elam
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Wednesday May 29th 2019
1.069
1.015
7.1%
23.9
13.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Avangard - Pilsner6 lb Pilsner 37.3 1.7 46.2%
3 lb Muntons - Maris Otter3 lb Maris Otter 38 2.3 23.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7.7%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 7.7%
1 lb American - Victory1 lb Victory 34 28 7.7%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 17.9 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.96 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Medford Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 149 °F 60 min
20 qt Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.22 g | 16.9 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Ferment at 68 °F (20 °C) for 7-10 days. Condition in secondary at 40 °F (4 °C) for 1-2 weeks.

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  • Last Updated: 2019-06-19 17:56 UTC