DUBBEL - Beer Recipe - Brewer's Friend

DUBBEL

3331 calories 220.7 g 6 L
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 10.38 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 3331 calories (Per 6L)
Carbs: 220.7 g (Per 6L)
Created: Tuesday November 22nd 2022
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Jeff's Dub

by deepdisco

OG: 1.066 FG: 1.015 ABV: 6.7% IBU: 22

1.061
1.005
7.3%
22.1
32.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
900 g Castle Malting - Château Pilsen 2RS900 g Château Pilsen 2RS 37 3.57 54.5%
200 g Castle Malting - Château Pale Ale200 g Château Pale Ale 38 7.58 12.1%
200 g Weyermann - Carapils200 g Carapils 34.5 4.11 12.1%
170 g Candi Syrup - Belgian Candi Syrup - Dark (80L)170 g Belgian Candi Syrup - Dark (80L) 32 211.99 10.3%
130 g Castle Malting - Château Wheat Blanc130 g Château Wheat Blanc 38 3.31 7.9%
50 g Castle Malting - Special B50 g Special B 34 398.79 3%
1,650 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Tettnanger7 g Tettnanger Hops Pellet 4.5 Boil 45 min 13.28 41.2%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 6.27 29.4%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.52 29.4%
17 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.44 L Strike 69 °C 65 °C 60 min
7.7034 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
0.19 mg/l Servomyces Other Boil 15 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.56 g Gypsum Water Agt Mash 1 hr.
0.56 g Salt Water Agt Mash 1 hr.
1.88 ml Citric acid Water Agt Mash 1 hr.
2.65 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 90 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 g       Temp: 20 °C       CO2 Level: 2 g/l
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 25 90 80 50
Mash Chemistry and Brewing Water Calculator
 
Notes

HACER MACERADO ESCALONADO 2 TEMPERATURAS 65º Y 68º.
FERMENTACION PRIMARIA ASCENDENTE
DESDE 18º HASTA 23º-24 DE FORMA PROGRESIVA
MADURADO EN SECUNDARIO 8 DIAS A 4º-5º
CARBONATADO EN BOTELLA 21 DIAS A 18º
ACONDICIONAMIENTO EN BOTELLA 2 MESES

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View Count: 566
Brew Count: 0
Last Updated: 2025-03-05 13:18 UTC

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