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Cherry Dubbel

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 6.8 gallons (ending kettle volume)
Pre Boil Size: 7.9 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: Nick Facciola
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Wednesday January 3rd 2024

Original Gravity:

1.064

Final Gravity:

1.011

ABV (standard):

7.0%

IBU (tinseth):

21.5

SRM (morey):

11.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	American - Pale Ale10.5 lb Pale Ale	37	3.5	48.8%
2.50 lb	Weyermann - Barke Munich Malt2.5 lb Barke Munich Malt	37	8	11.6%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	2.3%
0.50 lb	Aromatic Malt0.5 lb Aromatic Malt	35	20	2.3%
1.50 lb	Turbinado1.5 lb Turbinado	44	10	7%
3 lb	Cherry, dark sweet3 lb Cherry, dark sweet - (late fermenter addition)	6.4	0	14%
3 lb	Cherry3 lb Cherry - (late fermenter addition)	6.3	0	14%
21.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cryo Pop HBC 6300.5 oz Cryo Pop HBC 630 Hops	Pellet	13.2	Boil	60 min	17.69	62.5%
0.30 oz	Cryo Pop HBC 6300.3 oz Cryo Pop HBC 630 Hops	Pellet	13.2	Boil	10 min	3.85	37.5%
0.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.80 oz	Cryo Pop HBC 630 (Pellet)		21.54	100%
0.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	strike 163, yield 2.75G	Infusion	--	148 °F	75 min
5.51 gal		Fly Sparge	--	168 °F	--
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.70 g	Wyeast - Beer Nutrient	Other	Mash	0 min.
1.50 tsp	Irish Moss	Fining	Mash	0 min.
1 each	almond extract	Flavor	Secondary	0 min.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.

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:	64 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 504 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

Add 3lb Dark Sweet Cherry puree
And 3lb Red Tart Cherry puree
Add one drop (no more!) of almond extract for added depth

Pitch at 64, let rise as fermentation progresses. Maybe like this:
66 at high krausen, add cherry
1-deg starting at 1/3 attenuation,
then another 1-deg each day until 72 for a fully attenuated beer

Using jaggery not turbinado
Use Fermcap?

Last Updated and Sharing

378

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Brews

Public: Yup, Shared
Last Updated: 2024-01-12 18:52 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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