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Belgian Dubbel - Beer 74

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 87% (ending kettle)
Source: Mig
Calories: 233 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)

Created: Wednesday November 20th 2019

Belgian Dubbel

OG: 1.073 FG: 1.021 ABV: 6.9% IBU: 22

Original Gravity:

1.076

Final Gravity:

1.014

ABV (standard):

8.2%

IBU (tinseth):

23.5

SRM (morey):

16.2

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Pale Ale5 kg Pale Ale	38	3.4	53.8%
2 kg	German - Abbey Malt2 kg Abbey Malt	33	17	21.5%
500 g	Belgian - Aromatic500 g Aromatic	33	38	5.4%
500 g	Belgian - Special B500 g Special B	34	115	5.4%
1 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	10.8%
300 g	Corn Sugar - Dextrose300 g Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	3.2%
9.30 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	Leaf/Whole	3.99	Boil	60 min	13.47	40%
75 g	Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops	Leaf/Whole	3.99	Boil	15 min	10.02	60%
125 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
125 g	Hallertau Mittelfruh (Leaf/Whole)		23.49	100%
125 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L	mash	Infusion	60 °C	66 °C	90 min
25 L		Sparge	77 °C	77 °C	15 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 19 °C

Other Ingredients

Amount	Name	Type	Use	Time
8 g	Gypsum	Water Agt	Mash	90 min.
1 g	Epsom Salt	Water Agt	Mash	90 min.
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
3 g	Baking Soda	Water Agt	Mash	90 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	24 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 608 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 302.4 g Temp: 18 °C CO₂ Level: 3 Volumes

Target Water Profile

Mig's balnce

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
92	5	14	80	104	0
3 litres over. ph spot on . efficiency up. post boil pH = 5.15 Beer pH =
Mash Chemistry and Brewing Water Calculator

Notes

yeast slurry from Belgian Blonde Beer 73 = 600-650 B

25.11.19 Racked . FG : 1014

08.12.19 Cold Crashed - ended: 29.12.19

30.12.19 Bottled. 300g Dextrose

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-12-30 15:35 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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