Dubbel - Beer Recipe - Brewer's Friend

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Dubbel

185 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Friday February 19th 2021
1.061
1.008
7.0%
21.8
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Pilsner Malt4.5 kg Pilsner Malt 37.3 1.93 67.5%
500 g New Zealand - Aurora Malt500 g Aurora Malt 37.2 29.44 7.5%
500 g Gladfield - Munich Malt500 g Munich Malt 36.8 7.87 7.5%
250 g New Zealand - Medium Crystal Malt250 g Medium Crystal Malt 35.4 56.35 3.7%
350 g New Zealand - Dark Crystal Malt350 g Dark Crystal Malt 35.4 96.45 5.2%
340 g Candi Syrup - Belgian Candi Syrup - Dark (80L)340 g Belgian Candi Syrup - Dark (80L) 32 80 5.1%
230 g Cane Sugar230 g Cane Sugar 46 0 3.4%
6,670 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Tettnanger50 g Tettnanger Hops Pellet 3.9 Boil 60 min 21.81 100%
50 g / 0.00
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.1 L) 13.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 31.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

2 Yeast packets - starter made with 100g sugar
Pitched at 18 deg - moved up half a degree a day until 21 degrees
check attenuation.
bottle then lager

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  • Last Updated: 2021-02-28 05:41 UTC