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Belgian Dubbel (2) - Beer 78

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 35.58 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Mig
Calories: 223 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)

Created: Tuesday June 2nd 2020

Belgian Dubbel

OG: 1.073 FG: 1.021 ABV: 6.9% IBU: 22

Original Gravity:

1.073

Final Gravity:

1.013

ABV (standard):

7.9%

IBU (tinseth):

21.2

SRM (morey):

18.0

Mash pH

5.5

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	51.4%
500 g	Belgian - Aromatic500 g Aromatic	33	38	5.1%
1 kg	Belgian - Special B1 kg Special B	34	115	10.3%
1 kg	United Kingdom - Munich1 kg Munich	37	6	10.3%
1 kg	Simpsons - Torrified Oats1 kg Torrified Oats	33	2	10.3%
1 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	10.3%
220 g	Corn Sugar - Dextrose220 g Corn Sugar - Dextrose	42	0.5	2.3%
9.72 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	saaz60 g saaz Hops	Leaf/Whole	3.62	Boil	60 min	13.05	44.4%
75 g	saaz75 g saaz Hops	Leaf/Whole	3.62	Boil	15 min	8.1	55.6%
135 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
135 g	saaz (Leaf/Whole) 135 g saaz (Leaf/Whole) Hops		21.15	100%
135 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.5 L	mash	Infusion	55 °C	67 °C	90 min
24 L		Sparge	77 °C	77 °C	30 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 each	Whirlfloc	Water Agt	Boil	20 min.
2 each	camdem tablet	Water Agt	Other	0 min.
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
6 g	Chalk	Water Agt	Boil	1 hr.
6 g	Chalk	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Ale 1214

Amount:	0.50 Liters	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 789 B cells required

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	0.50 Liters	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 789 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 225 g Temp: 20 °C CO₂ Level: 2.3 Volumes

Target Water Profile

Mig's balnce

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
92	5	14	80	104	0
pereboil was 5.15 sp 6g chalk added. HCO up. Preboil now 5.40. Post-boil; pH = 5.26
Mash Chemistry and Brewing Water Calculator

Notes

03-06-20 34L
OG = 1074
FG = 1013
ABV = 7.97
IBU = 22
SRM = 18.56

01-07-20 Racked with 500ml loss. Finings added and 1.3 litres sterile water. Now 35.3L total
OG = 1071
FG = 1013
ABV = 7.68
IBU = 22
SRM =

16-07-20 Racked and bottled. 220g dextrose added with sterile water (280ml total). 800ml loss (Batch size now 34.58)
OG = 1073
FG = 1013
ABV = 7.9
IBU = 21.15
SRM = 18

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-07-16 21:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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