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CM Dubbel

203 calories 17 carbs
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Source: CM
Calories: 203 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Tuesday February 11th 2014
1.062
1.010
6.92%
23.9
14.1
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 80%
0.5 kg Belgian - Special B0.5 kg Special B 34 115 8%
0.25 kg Belgian - Aromatic0.25 kg Aromatic 33 38 4%
0.25 kg Belgian - Wheat0.25 kg Wheat 38 1.8 4%
0.25 kg Brown Sugar0.25 kg Brown Sugar - (late addition) 45 15 4%
6.25 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 5 Boil 60 min 15.56 60%
20 g Perle20 g Perle Hops Pellet 5 Boil 30 min 7.97 40%
 
Mash Guidelines
Amount Description Type Temp Time
15 L Infusion 65 °C 60 min
25 L Sparge 76 °C 30 min
Starting Mash Thickness: 2.5 L/kg
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 380 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Invert sugar       Amount: 150       CO2 Level: 2.4 Volumes
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 12.37 49.5  
Strike water volume at mash thickness of 1.19803 qt/lb 3.96 15.9  
Remaining sparge water volume 8.41 33.6  
Grain absorption losses -3.31 -13.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.81 35.2  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 6.6 26.4  
Total: 12.37 49.5
 
Notes

Add sugar 15 min. before boil finish.
Primary fermentation 14 days @ 20C.
Carbonation 2 weeks @ 20C.
Bottle conditioning 4 weeks @ 10C.

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  • Last Updated: 2017-01-09 17:50 UTC