Belgian Dubbel Dubb - Beer Recipe - Brewer's Friend

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Belgian Dubbel Dubb

234 calories 22.2 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Travis Gasa
Calories: 234 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Saturday April 4th 2020
1.071
1.015
7.5%
26.8
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Pilsen Light6.6 lb LME Pilsen Light 37.6 2 64.7%
1.50 lb Briess - DME Pilsen Light1.5 lb DME Pilsen Light 45 2 14.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45 32 45 9.8%
9.10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Dingemans - Special B0.5 lb Special B 33.1 125 4.9%
0.20 lb Dingemans - Biscuit0.2 lb Biscuit 34.5 22 2%
0.20 lb Briess - Caramel Malt - 40L0.2 lb Caramel Malt - 40L 35.4 40 2%
0.20 lb Briess - Caramel Malt - 60L0.2 lb Caramel Malt - 60L 35.4 60 2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 3.5 Boil 70 min 13.14 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.1 Boil 30 min 5.87 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 30 min 7.82 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.9 oz       Temp: 75 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.89 23.6  
Grain absorption losses (steep / mash) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.74 3  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 6.5 26  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.64 g | 18.6 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 5.89 23.6
Equipment Profile Used: System Default
 
Notes

Actual gravities: 1.067 OG, 1.014 FG.
ABV: 6.96%

Kept in primary fermenter for 3 weeks prior to bottling.

Careful with this one, you'll need a blow off tube or an extra tall primary fermenter, as the fermentation is quite vigorous. About 36 hours after I started primary fermentation, I was woken up at 5am by the lid to my fermenter exploding off the bucket (I use a normal 6.5 gal primary fermenter). Yes, the lid blew off, not the airlock, which apparently was cemented in place with gooey wort. Sticky wort was everywhere. I ended up having to scoop off some of the krausen, and also smoosh it down a few times, to get it to stop coming through my air lock. After about a day it was fine. Despite these issues, I didn't have any contamination issues, and the fermentation proceeded fine.

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  • Last Updated: 2020-04-28 13:03 UTC