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Dom's in Dubbel Troubbel

Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jay Avrett
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Saturday March 21st 2020

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.0%

IBU (tinseth):

14.6

SRM (morey):

26.8

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.90 kg	American - Pilsner4.9 kg Pilsner	37	1.8	71.2%
453 g	Belgian Candi Sugar - Dark (275L)453 g Belgian Candi Sugar - Dark (275L)	38	275	6.6%
450 g	Munich450 g Munich	37	6	6.5%
283 g	German - Abbey Malt283 g Abbey Malt	33	17	4.1%
227 g	Belgian - Aromatic227 g Aromatic	33	38	3.3%
227 g	German - CaraMunich II227 g CaraMunich II	34	46	3.3%
227 g	Belgian - Special B227 g Special B	34	115	3.3%
113.40 g	Cane Sugar113.4 g Cane Sugar	46	0	1.6%
6,880.40 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28.30 g	Tettnanger28.3 g Tettnanger Hops	Pellet	3.1	Boil	60 min	9.59	50%
28.30 g	Tettnanger28.3 g Tettnanger Hops	Pellet	2.7	Boil	20 min	5.06	50%
56.60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28.30 g	Tettnanger (Pellet) 28.3 g Tettnanger (Pellet) Hops	9.59	50%
28.30 g	Tettnanger (Pellet) 28.3 g Tettnanger (Pellet) Hops	5.06	50%
56.60 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Infusion	67.4 °C	63 °C	90 min
11 L	Sparge	82 °C	82 °C	20 min
Starting Mash Thickness: 4.2 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Chalk	Water Agt	Mash	1 hr.
1.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.90 g	Gypsum	Water Agt	Mash	1 hr.
3.20 g	Table Salt	Water Agt	Mash	1 hr.
0.80 g	Baking Soda	Water Agt	Mash	1 hr.
0.75 g	Epsom Salt	Water Agt	Mash	1 hr.
1 tbsp	Irish Moss	Fining	Boil	15 min.

Yeast

Escarpment Labs - St-Remy Abbey Ale

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium
Optimum Temp:	18 - 24 °C	Starter:	Yes
Fermentation Temp:	64 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 132 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Mash Chemistry and Brewing Water Calculator

Notes

Note, start gravity was adjusted to 1.068, and it made 6.0 gallons.

Split the batch, used the St Remy Abbey Ale (Escarpment Labs) in one batch. It was also started with a 2L starter for 24 hours prior to pitching. Pitched at 66F.

Second batch will be done with Wyeast Belgian Ardennes 3522, 1-smart pack. Note, yeast was only a month old, but did not pressure up when activated, and smelled odd. We'll see what happens.

Recipe Photos

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Public: Yup, Shared
Last Updated: 2021-03-08 12:28 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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