Belgian Dubbel 1 - Beer Recipe - Brewer's Friend

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Belgian Dubbel 1

212 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21.32 liters
Post Boil Size: 16.81 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 212 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Monday July 20th 2020
1.070
1.009
7.9%
18.9
18.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.98 kg Weyermann - Extra Pale Premium Pilsner Malt2.98 kg Extra Pale Premium Pilsner Malt 38 1.5 68.3%
400 g Dingemans - Munich MD400 g Munich MD 36.5 6.3 9.2%
125 g Belgian - Biscuit125 g Biscuit 35 23 2.9%
125 g Weyermann - Abbey Malt125 g Abbey Malt 36.8 17 2.9%
100 g Dingemans - Special B100 g Special B 33.1 125 2.3%
28 g Weyermann - Carafa III28 g Carafa III 32 525 0.6%
80 g Flaked Oats80 g Flaked Oats 33 2.2 1.8%
400 g Belgian Candi Sugar - Amber/Brown (60L)400 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 9.2%
125 g Belgian Candi Sugar - Amber/Brown (60L)125 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 2.9%
4,363 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Brewferm Melange - Bittering7 g Brewferm Melange - Bittering Hops Pellet 11.5 Boil 60 min 13.68 21.9%
7 g Brewferm Melange - Aroma7 g Brewferm Melange - Aroma Hops Pellet 12 Boil 10 min 5.17 21.9%
2 g Brewferm Melange - Aroma2 g Brewferm Melange - Aroma Hops Pellet 12 Whirlpool at 50 °C 0 min 6.3%
16 g Hallertau Mittelfruh16 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Whirlpool at 50 °C 0 min 50%
32 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Epsom Salt Water Agt Mash 1 hr.
1.75 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
2 g Irish Moss Fining Boil 10 min.
4 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 107.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 50 °C 50 °C 10 min
Steeping 62 °C 62 °C 40 min
Steeping 68 °C 68 °C 40 min
9.2 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.5
Mash volume with grains 14
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 16.6 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.4 L) 21.3
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 15.1 L) 16.8
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.7 L) 15
Total: 26.1  
Equipment Profile Used: System Default
 
Notes

12-4 First taste. Overall very good. Actually I am surprise how good it is. Aroma good (although my sense of smell is compromised by CV). Color quite dark...acceptable - but maybe reduce a bit. Mouthfeel creamy and smooth. Taste very well balanced. The only thing I would change is lighten the color just a bit.

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  • Last Updated: 2022-01-16 13:46 UTC