Dubbel Down - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Dubbel Down

238 calories 23.6 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 238 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Thursday November 21st 2019
1.077
1.018
7.7%
29.9
32.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
900 g Belgian - Pilsner900 g Pilsner 37 1.6 54.9%
400 g Munich400 g Munich 37 6 24.4%
60 g Belgian - Wheat60 g Wheat 38 1.8 3.7%
60 g German - CaraMunich I60 g CaraMunich I 34 39 3.7%
60 g Belgian - Aromatic60 g Aromatic 33 38 3.7%
30 g United Kingdom - Chocolate30 g Chocolate 34 425 1.8%
30 g Belgian - Special B30 g Special B 34 115 1.8%
100 g Belgian Candi Sugar - Dark (275L)100 g Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 6.1%
1,640 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 15 Boil 80 min 25.71 60%
2 g Hallertau Hersbrucker2 g Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 90 min 4.21 40%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.90 g Epsom Salt Water Agt Mash 1 hr.
1.60 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
0.35 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
93.3 6.7 48.2 94.1 110.2 144.7
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.9 L) 11.4
Mash volume with grains (equipment estimates 17 L) 12.5
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.5 L) 9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5
Volume into fermentor 5
Total: 11.4  
Equipment Profile Used: System Default
"Dubbel Down" Belgian Dubbel beer recipe by Alistair67. BIAB, ABV 7.69%, IBU 29.92, SRM 31.99, Fermentables: (Pilsner, Munich, Wheat, CaraMunich I, Aromatic, Chocolate, Special B, Belgian Candi Sugar - Dark (275L)) Hops: (Magnum, Hallertau Hersbrucker) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda)
Last Updated and Sharing
 
307
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-28 11:31 UTC