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Belgian Dubbel

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 296 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)

Created: Saturday November 25th 2023

Original Gravity:

1.090

Final Gravity:

1.014

ABV (standard):

9.9%

IBU (tinseth):

42.9

SRM (morey):

18.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.60 lb	Dingemans - Belgian Pilsner Malt6.6 lb Belgian Pilsner Malt	37	1.6	65.3%
1 lb	Munich Malt1 lb Munich Malt	36.8	7.87	9.9%
0.50 lb	Special B0.5 lb Special B	34	115	5%
0.50 lb	Aromatic0.5 lb Aromatic	33	38	5%
0.50 lb	Belgian - CaraMunich0.5 lb CaraMunich	33	50	5%
1 lb	Lyle - Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	9.9%
10.10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	34.38	66.7%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	8.53	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Styrian Goldings (Pellet)		42.91	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	protein rest	Steeping	127 °F	122 °F	15 min
	mash	Infusion	152 °F	152 °F	60 min
	mash out		168 °F	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use
3 g	Gypsum	Water Agt	Mash
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash
2 g	Baking Soda	Water Agt	Mash

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 86 B cells required

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 86 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 3 oz Temp: 68 °F CO₂ Level: 2.75 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

Make a starter for Wyeast 1214 two days in advance. Pitch both 1214 and Voss after adequate oxygenation in the primary at the same time. Ferment at 70 to 72 degrees. Fermenting at this temp allows the 1214 to impart all the Belgian characteristics while the Voss will remain neutral. Voss will speed the conditioning and rounding out of the beer much faster.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-01-30 11:49 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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