Westmalleish dubbel - Beer Recipe - Brewer's Friend

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Westmalleish dubbel

195 calories 16.8 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 10.4 liters (fermentor volume)
Pre Boil Size: 14.73 liters
Post Boil Size: 10.98 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 98%
Calories: 195 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
URL: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westmalle_dubbel_clone_-_040.pdf
Created: Tuesday January 19th 2021
1.064
1.011
7.0%
20.1
50.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 2.77 69%
0.35 kg German - Vienna0.35 kg Vienna 37 9.18 12.1%
450 g Candi Syrup - Belgian Candi Syrup - D-90450 g Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 238.67 15.5%
0.10 kg Weyermann - Carafa I0.1 kg Carafa I 32 905.81 3.4%
2.90 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz (3.8 AA) / 85 Grams12 g Saaz (3.8 AA) / 85 Grams Hops Pellet 3.8 Boil 60 min 11.94 50%
12 g Styrian Goldings (4.3 AA) / 29 Grams12 g Styrian Goldings (4.3 AA) / 29 Grams Hops Pellet 4.3 Boil 20 min 8.18 50%
24 g / 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
0.55 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Bergen, Svartediket, Norway
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
Strike -- 63 °C --
Temperature -- 72 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.1
Mash volume with grains 7.7
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 16 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.7 L) 14.7
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10.4 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 10.4
Total: 18.1  
Equipment Profile Used: System Default
 
Notes

90 minute boil. Chill to 65F. Oxygenate 60 seconds. Ramping primary slowly to79-80Fover 7days. Rack to secondary. At FG crashto50F for 5 weeks to brighten. Bottle prime with SimplicityCandi Syrup at 32g/gallon. Hold bottles at 76F for 2 weeks for initial carbonation. Cellar 6 months.

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  • Last Updated: 2021-02-19 22:11 UTC