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Trappist-Style Dubbel

Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own, Mar-Apr 2018
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)

Created: Sunday January 24th 2021

Original Gravity:

1.070

Final Gravity:

1.018

ABV (standard):

6.8%

IBU (tinseth):

17.0

SRM (morey):

13.8

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pilsner10 lb Pilsner	37	1.6	69%
3 lb	Belgian - Pale Ale3 lb Pale Ale	38	3.4	20.7%
8 oz	Belgian - CaraMunich8 oz CaraMunich	33	50	3.4%
1 lb	Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late fermenter addition)	32	90	6.9%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	13.01	66.7%
0.50 oz	Domestic Hallertau0.5 oz Domestic Hallertau Hops	Pellet	3.9	Boil	20 min	3.94	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Domestic Hallertau (Pellet)		16.95	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Strike	154 °F	144 °F	30 min
2 gal		Infusion	144 °F	158 °F	30 min
2 gal	Mashout	Infusion	158 °F	172 °F	10 min
2 gal	Sparge	Sparge	172 °F	172 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablet	Water Agt	Mash	0 min.
1 each	Whirfloc tablet	Fining	Boil	5 min.
0.50 tsp	Yeast Nutrient	Other	Boil	5 min.
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
1 tsp	Gelatin	Fining	Secondary	0 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 355 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.23 psi Temp: 36 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Alternate Yeast:
Wyeast 3787 Trappist Style High Gravity
Lallemand Abbaye
Safbrew BE-256

Make 2L starter 2-3 days before brew day.

Multi-step Mash:
Strike 5.1 gallons at 154 deg F to reach mash temp of 144 deg F, hold for 30 min.
Infuse boiling water to reach 158 deg F, hold for 30 min.
Infuse boiling water to reach 172 deg F, hold for 10 min.
Vorlauf until runnings are clear.
Sparge grains with enough water to obtain 7 gallons of wort.

Boil for 90 minutes, adding hops per schedule.
After boil, whirlpool the hot wort for 5 minutes, then let settle for 5 minutes. Chill to about 65 deg F.
Aerate and pitch yeast.

Once fermentation commences, allow beer to free rise up to 70 deg F. Hold this temp for 10 days.
** Add the candi syrup once fermentation begins to slow down.

Bottle or keg beer and carbonate to 2.5 volumes.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-01-24 03:12 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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