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Westmalle Dubbel Clone

194 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jamison Sterken
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday December 28th 2020
1.059
1.012
6.2%
23.1
27.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Dingemans - Belgian Pilsner Malt16 lb Belgian Pilsner Malt 37 1.6 69.6%
3 lb German - Vienna3 lb Vienna 37 4 13%
1 lb Simpsons - Chocolate Malt1 lb Chocolate Malt 31.7 444 4.3%
3 lb Candi Syrup - Belgian Candi Syrup - D-903 lb Belgian Candi Syrup - D-90 32 90 13%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Saaz3 oz Saaz Hops Pellet 2.4 Boil 60 min 12.57 42.9%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 2.5 Boil 20 min 10.57 57.1%
7 oz / $ 0.00
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Oconomowoc, WI City Water - Softened
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Strike 165 °F 149 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains (equipment estimates 2.35 g | 9.4 qt) 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 9.49 37.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 8.01 g | 32.1 qt) 13.25 53  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 5.5 22  
Top off amount 5.5 22  
Going into fermentor 11 44  
Total: 15.74 62.9
Equipment Profile Used: System Default
 
Notes

Used Franco-Belges Belgian Vienna Malt for the Vienna needed, used Simpsons Chocolate malt because NB didn't have Dingemans Mout Roost 900.

Add Candi at flame out to reduce chance of scorching.

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  • Last Updated: 2023-01-03 17:47 UTC