Chimay Dubbel by 5ar - Beer Recipe - Brewer's Friend

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Chimay Dubbel by 5ar

205 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Petar
Calories: 205 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday January 5th 2020
1.067
1.014
6.9%
17.5
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 79.4%
0.30 kg German - Munich Light0.3 kg Munich Light 37 6 4.8%
0.30 kg German - CaraAmber0.3 kg CaraAmber 34 23 4.8%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 4.8%
0.40 kg Candi Syrup - Belgian Candi Syrup - D-900.4 kg Belgian Candi Syrup - D-90 32 90 6.3%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 17.51 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 239.5 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 65 50 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Fly Sparge 65 °C 65 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.9
Mash volume with grains 19.8
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 20.3 L) 16.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.7 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 18c.
Let the temperature rise slowly to 22c over the course of 1 week.
Carbonization with candy sugar.

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  • Last Updated: 2020-01-09 17:32 UTC