Barrel Dubbel Beer Recipe | BIAB Belgian Dubbel | Brewer's Friend

Barrel Dubbel

228 calories 22.7 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday July 27th 2017
1.069
1.016
7.0%
19.2
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 82.5%
18 oz American - Caramel / Crystal 60L18 oz Caramel / Crystal 60L 34 60 7.1%
8 oz German - CaraAroma8 oz CaraAroma 34 130 3.2%
2 oz German - Carafa III2 oz Carafa III 32 535 0.8%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6.3%
252 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 2.1 Boil 90 min 17.22 75%
1 oz Saaz1 oz Saaz Hops Pellet 2.1 Boil 10 min 1.95 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal BIAB Infusion -- 156 °F 90 min
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Calcium: 50 ppm
Magnesium: 10 ppm
Sodium: 15 ppm
Chloride: 75 ppm
Sulfate: 63 ppm
Bicarbonate: 40 ppm

New to water chemistry? If you are in Toronto just add 4.1 g gypsum, 0.8 g salt, 0.2 g calcium chloride to Toronto tap water. Don’t forget to use campden as well!
Mash Chemistry and Brewing Water Calculator
 
Notes

Barrel brew for GTA Brews event.

Brewing an extra gallon to blend with the overly sour mango beer.

Start at 66F to keep Krausen under control, then allow to free rise after a few days.

Brewer's Friend Logo
Last Updated and Sharing
 
576
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-12 18:02 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top