Dubbel JZ - Beer Recipe - Brewer's Friend

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Dubbel JZ

199 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 84%
Calories: 199 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Tuesday March 3rd 2020
1.061
1.010
6.7%
21.2
12.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.60 lb Belgian - Pilsner10.6 lb Pilsner 37 1.6 80.9%
1 lb Belgian - Munich1 lb Munich 38 6 7.6%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 3.8%
0.50 lb German - CaraMunich III0.5 lb CaraMunich III 34 57 3.8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.8%
13.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4 Boil 60 min 21.15 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.97 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.15 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
2.62 g Epsom Salt Water Agt Mash 1 hr.
1.54 g Epsom Salt Water Agt Sparge 1 hr.
1.64 g Gypsum Water Agt Mash 1 hr.
0.96 g Gypsum Water Agt Sparge 1 hr.
0.46 g Table Salt Water Agt Mash 1 hr.
0.27 g Table Salt Water Agt Sparge 1 hr.
1 each Whirlfloc Water Agt Boil 10 min.
4.40 g Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Amber Balanced
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
6.55 gal Strike 160 °F 149 °F 90 min
4.64 gal Sparge 168 °F 168 °F 40 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.55 26.2  
Mash volume with grains (equipment estimates 6.9 g | 27.6 qt) 7.6 30.4  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 2.44 g | 9.8 qt) 2.34 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.8 19.2  
Top off amount 0.7 2.8  
Going into fermentor 5.5 22  
Total: 8.89 35.6
Equipment Profile Used: System Default
 
Notes

Fermentation:
Use 2.5 packs of liquid yeast or an appropriate starter.
Pitch yeast at 64F (18C) and let the temperature rise slowly over the course of 1 week.
When finished, carbonate the beer and allow it to lager for 1 month at 45 to 50 F (7 to 10 C).

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  • Last Updated: 2020-03-03 20:29 UTC