Dubbel Barrel NHC 2021 - Beer Recipe - Brewer's Friend

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Dubbel Barrel NHC 2021

237 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.43 gallons
Post Boil Size: 5.97 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 237 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Tuesday September 8th 2020
1.072
1.014
7.6%
24.8
17.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 46.7%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 26.7%
1 lb Dingemans - Aromatic Malt1 lb Aromatic Malt 36.3 19 6.7%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 6.7%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.3%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.3%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Styrian Goldings1.75 oz Styrian Goldings Hops Pellet 3.5 Boil 70 min 21.23 77.8%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.5 Boil 20 min 3.56 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.25 g Epsom Salt Water Agt Mash 1 hr.
0.65 g Gypsum Water Agt Mash 1 hr.
100 ml Phosphoric acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil --
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 7.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 25 70 70 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Infusion 72 °F 152 °F 60 min
4.2 gal Fly Sparge 152 °F 168 °F --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7 28  
Mash volume with grains 8.12 32.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 2.25 g | 9 qt) 2.43 9.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.25 g | 29 qt) 7.43 29.7  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.97 23.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.97 g | 23.9 qt) 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
 
Notes

Mash:
Mash in at 115°F for 15 minutes. Raise to 144°F for 30 minutes and 156°F for 30 minutes. Sparge at 170°F.

Yeast:
Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days

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  • Last Updated: 2021-01-17 06:06 UTC