Belgian Dubble en Helft - Beer Recipe - Brewer's Friend

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Belgian Dubble en Helft

300 calories 25.1 g 16 oz
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.149 (recipe based estimate)
Post Boil Gravity: 1.192 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Darin Mayer
Calories: 300 calories (Per 16oz)
Carbs: 25.1 g (Per 16oz)
Created: Sunday April 12th 2020
1.091
1.015
10.0%
8.2
29.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Briess - DME Pilsen Light3000 g DME Pilsen Light 45 2 55.3%
454 g Candi Syrup - Belgian Candi Syrup - D-45454 g Belgian Candi Syrup - D-45 32 45 8.4%
454 g Candi Syrup - Belgian Candi Syrup - D-240454 g Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 8.4%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose 42 0.5 9.2%
400 g Brown Sugar400 g Brown Sugar 45 15 7.4%
4,808 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
115 g American - Carapils (Dextrine Malt)115 g Carapils (Dextrine Malt) 33 1.8 2.1%
250 g Briess - Extra Special Malt250 g Extra Special Malt 33.5 130 4.6%
250 g German - CaraMunich II250 g CaraMunich II 34 46 4.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Domestic Hallertau40 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 8.17 100%
40 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
Heat water added to kettle (equipment estimates 3.4 g | 13.6 qt) 2.43 9.7  
Mash volume with grains (equipment estimates 3.4 g | 13.6 qt) 2.54 10.2  
Grain absorption losses (steeping) -0.17 -0.7  
Volume increase from sugar/extract (early additions) 0.73 2.9  
Pre boil volume (equipment estimates 3.97 g | 15.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 2.5 10  
Top off amount 2.75 11  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.18 20.7
Equipment Profile Used: System Default
"Belgian Dubble en Helft" Belgian Dubbel beer recipe by Darin Mayer. Extract, ABV 10%, IBU 8.17, SRM 29.63, Fermentables: (DME Pilsen Light, Belgian Candi Syrup - D-45, Belgian Candi Syrup - D-240, Corn Sugar - Dextrose, Brown Sugar) Steeping Grains: (Carapils (Dextrine Malt), Extra Special Malt, CaraMunich II) Hops: (Domestic Hallertau)
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  • Last Updated: 2021-03-17 16:24 UTC