BIAB Dubbel Trouble - Beer Recipe - Brewer's Friend

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BIAB Dubbel Trouble

241 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
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: 1.057 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Saturday March 14th 2020
1.073
1.015
7.6%
34.2
22.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pilsner13 lb Pilsner 37 1.8 85.2%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 4.9%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 6.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Ella0.5 oz Ella Hops Pellet 14.8 Boil at 205 °F 90 min 25.66 27.3%
0.33 oz Santiam0.33 oz Santiam Hops Pellet 6.5 Boil at 206 °F 15 min 3.45 18%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil at 206 °F 15 min 5.12 54.6%
1.83 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
7 gal Batch Sparge 166 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.06 g | 36.2 qt) 8.94 35.8  
Mash volume with grains (equipment estimates 10.2 g | 40.8 qt) 10.08 40.3  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.8 19.2  
Top off amount 0.7 2.8  
Volume into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Step mash for 45 minutes at 105 °F (41 °C), 30 minutes at 140 °F (60 °C), raise over 30 minutes to 160 °F (71 °C), hold for 15 minutes before mashing out.

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  • Last Updated: 2020-03-28 18:11 UTC