Belgian Dubbel - Beer 74 - Beer Recipe - Brewer's Friend

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Belgian Dubbel - Beer 74

233 calories 20.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 87% (ending kettle)
Source: Mig
Calories: 233 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Wednesday November 20th 2019
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Belgian Dubbel

OG: 1.073 FG: 1.021 ABV: 6.9% IBU: 22

1.076
1.014
8.2%
23.5
16.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 53.8%
2 kg German - Abbey Malt2 kg Abbey Malt 33 17 21.5%
500 g Belgian - Aromatic500 g Aromatic 33 38 5.4%
500 g Belgian - Special B500 g Special B 34 115 5.4%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.8%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.2%
9.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Leaf/Whole 3.99 Boil 60 min 13.47 40%
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Leaf/Whole 3.99 Boil 15 min 10.02 60%
125 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Gypsum Water Agt Mash 90 min.
1 g Epsom Salt Water Agt Mash 90 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
3 g Baking Soda Water Agt Mash 90 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 608 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 302.4 g       Temp: 18 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
3 litres over. ph spot on . efficiency up.

post boil pH = 5.15

Beer pH =
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L mash Infusion 60 °C 66 °C 90 min
25 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.6
Mash volume with grains 26.9
Grain absorption losses -8
Remaining sparge water volume 26.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.4 L) 39
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 33.6 L) 33
Estimated amount in fermentor 33
Total: 47.9  
Equipment Profile Used: System Default
 
Notes

yeast slurry from Belgian Blonde Beer 73 = 600-650 B



25.11.19 Racked . FG : 1014

08.12.19 Cold Crashed - ended: 29.12.19

30.12.19 Bottled. 300g Dextrose

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  • Last Updated: 2019-12-30 15:35 UTC