Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

212 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 19.8 liters
Post Boil Size: 15.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Sunday November 3rd 2019
1.069
1.016
7.0%
21.3
14.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Belgian - Pilsner3 kg Pilsner 37 1.6 88.2%
229 g Belgian - Special B229 g Special B 34 115 6.7%
171 g German - CaraMunich I171 g German - CaraMunich I 34 39 5%
3,400 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 2.3 Boil 90 min 11.18 50%
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 15 min 10.15 50%
40 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
229 g Light Candi Crystals Other Boil 5 min.
0.50 tsp Sodium Chloride Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 113 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Essex & Suffolk Tap Water
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
13.6 L Mash in Infusion 65 °C 65 °C 60 min
9.6 L Sparge Sparge 65 °C 65 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 13.6
Mash volume with grains 15.8
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 9.6 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 19.8
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 15.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15.7 L) 12
Total: 24.1  
Equipment Profile Used: System Default
 
Notes

Lowering mash temperature will increase the fermentability of the wort.

Good fermentation temperature control produces the right kind of fruit esters for this style.
Pitch yeast at lower temp (18C) and let the temperature rise slowly through the course of a week to 22C to ensure good attenuation and a dry-enough finish.

Carbonate to 3 - 4 volumes of co2

Lager for seven weeks at 12C

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  • Last Updated: 2019-11-09 09:23 UTC