Dom's in Dubbel Troubbel - Beer Recipe - Brewer's Friend

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Dom's in Dubbel Troubbel

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Avrett
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Saturday March 21st 2020
1.067
1.013
7.0%
14.6
26.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg American - Pilsner4.9 kg Pilsner 37 1.8 71.2%
453 g Belgian Candi Sugar - Dark (275L)453 g Belgian Candi Sugar - Dark (275L) 38 275 6.6%
450 g Munich450 g Munich 37 6 6.5%
283 g German - Abbey Malt283 g Abbey Malt 33 17 4.1%
227 g Belgian - Aromatic227 g Aromatic 33 38 3.3%
227 g German - CaraMunich II227 g CaraMunich II 34 46 3.3%
227 g Belgian - Special B227 g Special B 34 115 3.3%
113.40 g Cane Sugar113.4 g Cane Sugar 46 0 1.6%
6,880.40 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Tettnanger28.3 g Tettnanger Hops Pellet 3.1 Boil 60 min 9.59 50%
28.30 g Tettnanger28.3 g Tettnanger Hops Pellet 2.7 Boil 20 min 5.06 50%
56.60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.90 g Gypsum Water Agt Mash 1 hr.
3.20 g Table Salt Water Agt Mash 1 hr.
0.80 g Baking Soda Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Mash 1 hr.
1 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Escarpment Labs - St-Remy Abbey Ale
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
64 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 67.4 °C 63 °C 90 min
11 L Sparge 82 °C 82 °C 20 min
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 26.5
Mash volume with grains (equipment estimates 24.7 L) 30.7
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 6.1 L) 10.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 25.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 17
Top off amount 6
Going into fermentor 23
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Note, start gravity was adjusted to 1.068, and it made 6.0 gallons.

Split the batch, used the St Remy Abbey Ale (Escarpment Labs) in one batch. It was also started with a 2L starter for 24 hours prior to pitching. Pitched at 66F.


Second batch will be done with Wyeast Belgian Ardennes 3522, 1-smart pack. Note, yeast was only a month old, but did not pressure up when activated, and smelled odd. We'll see what happens.

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  • Last Updated: 2021-03-08 12:28 UTC