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9 gallon dubbel

Method: All Grain
Style: Belgian Dubbel
Boil Time: 120 min
Batch Size: 9 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Phillip Davis
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Tuesday December 8th 2015

Original Gravity:

1.059

Final Gravity:

1.010

ABV (standard):

6.4%

IBU (tinseth):

24.9

SRM (morey):

14.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	American - Pilsner7.5 lb Pilsner	37	1.8	33.4%
4 lb	Canadian - Munich Light4 lb Munich Light	34	10	17.8%
1.25 lb	Belgian - CaraVienne1.25 lb CaraVienne	34	20	5.6%
0.45 lb	Belgian - Special B0.45 lb Special B	34	115	2%
4.50 oz	American - Chocolate4.5 oz Chocolate	29	350	1.3%
7.50 lb	Canadian - Pale 2-Row7.5 lb Pale 2-Row	36	1.75	33.4%
1 lb	German - Carapils1 lb Carapils	35	1.3	4.4%
0.50 lb	Brown Sugar0.5 lb Brown Sugar	45	15	2.2%
22.48 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Magnum0.6 oz Magnum Hops	Pellet	14.7	Boil	60 min	20.2	33.3%
1.20 oz	Saaz1.2 oz Saaz Hops	Pellet	3.42	Boil	15 min	4.66	66.7%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Magnum (Pellet)	20.2	33.3%
1.20 oz	Saaz (Pellet) 1.1999999972551 oz Saaz (Pellet) Hops	4.66	66.7%
1.80 oz / $ 0.00

Yeast

GigaYeast - Achouffe Belgian Ale yeast

Amount:	1 Each	Cost:
Attenuation (avg):	82.5%	Flocculation:	Med-Low
Optimum Temp:	68 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 371 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Used 5.5 gallons of filtered tap water for sparge, as always, with 0.25 cabdin tab added to it with 2 tsp's of lactic acid (didn't have ph meter working at time). Roughly, 8-9 gallons of RO water with a mash start of 7.5-8 gallons and the rest added at the end of mash to bring to mash temp with it boiling and added. 30 minutes in, I added 1 tsp of gypsum, 0.75 tsp's of calcium chloride, and 0.75 tsp's of epsom salt (again, ph meter didn't work, but should be within range like last time).
Mash Chemistry and Brewing Water Calculator

Notes

12/8/2015-going to top off last Dubbel I did, and put over the dregs of the 003/048 Giga yeast I did with a Siason. That Siason is going to go over 5 gallons from this batch and with Bret Brux- might blend with the pale sour from the cab barrel once fermented and funked up? I'm also going to top off the rest of the outside barrels if I have enough too.

12/9- ended with 1.072 for SG

Last Updated and Sharing

903

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Brews

Public: Yup, Shared
Last Updated: 2015-12-09 20:09 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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