Belgian dubble bock barrel - Beer Recipe - Brewer's Friend

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Belgian dubble bock barrel

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Saturday February 29th 2020
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OG: 1.066 FG: 1.015 ABV: 6.7% IBU: 22

1.063
1.012
6.8%
22.1
19.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.60 lb Belgian - Pilsner10.6 lb Pilsner 37 1.6 73.9%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 7%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.5%
0.75 lb Candi Syrup - Belgian Candi Syrup - D-900.75 lb Belgian Candi Syrup - D-90 32 90 5.2%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.5%
14.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 22.05 100%
2 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
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
4.1 gal Batch Sparge 152 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.09 16.4  
Mash volume with grains 5.14 20.6  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 5.27 g | 21.1 qt) 5.19 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.28 37.1
Equipment Profile Used: System Default
"Belgian dubble bock barrel" Belgian Dubbel beer recipe by B G. All Grain, ABV 6.76%, IBU 22.05, SRM 19.05, Fermentables: (Pilsner, Munich - 60L, Aromatic, CaraMunich, Special B, Belgian Candi Syrup - D-90, Cane Sugar) Hops: (Saaz)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-29 15:18 UTC