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Dubbel

419 calories 32.4 g 750 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 34.4 liters
Post Boil Size: 26.9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 419 calories (Per 750ml)
Carbs: 32.4 g (Per 750ml)
Created: Wednesday May 5th 2021
1.061
1.008
7.0%
24.9
16.9
5.4
21.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.32 kg Barrett Burston - Pale Malt4.32 kg Pale Malt 37 2 72%
600 g Weyermann - Dark Wheat Malt600 g Dark Wheat Malt $ 6.10 / kg
$ 3.66 		37 7 10%
300 g Dingemans - Aromatic Malt300 g Aromatic Malt $ 4.40 / kg
$ 1.32 		36.3 19 5%
300 g Dingemans - Biscuit300 g Biscuit $ 5.90 / kg
$ 1.77 		34.5 22 5%
300 g Candi Syrup - Belgian Candi Syrup - D-90300 g Belgian Candi Syrup - D-90 - (late boil kettle addition) $ 22.00 / kg
$ 6.60 		32 90 5%
120 g Dingemans - Special B120 g Special B $ 5.20 / kg
$ 0.62 		33.1 125 2%
60 g Gladfield - Eclipse Wheat Malt60 g Eclipse Wheat Malt $ 6.00 / kg
$ 0.36 		36 525 1%
6,000 g / $ 14.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Magnum16 g Magnum Hops $ 0.07 / g
$ 1.12 		Pellet 13.6 Boil 90 min 24.85 100%
16 g / $ 1.12
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 g Sodium Metabisulphite Water Agt Mash 90 min.
0.80 g Baking Soda Water Agt Mash 1 hr.
1.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8.50 g Chalk Water Agt Mash 1 hr.
1.40 g Epsom Salt Water Agt Mash 1 hr.
1.90 g Gypsum Water Agt Mash 1 hr.
90 ml Phosphoric acid Water Agt Mash 1 hr.
0.75 g Whirlfloc Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
$ 5.70 / each
$ 5.70
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 5.70 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 284.1 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Melbourne, Australia (Silvan July 2016)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 10 25 50 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike 64 °C 62 °C --
Temperature -- 62 °C 40 min
Temperature -- 68 °C 20 min
Temperature -- 75 °C 10 min
7.8 L Batch Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 39 L) 41
Mash volume with grains (equipment estimates 42.8 L) 44.8
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.4 L) 34.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24 L) 26.9
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26.9 L) 24
Total: 41  
Equipment Profile Used: System Default
"Dubbel" Belgian Dubbel beer recipe by ppeterson. BIAB, ABV 7.04%, IBU 24.85, SRM 16.86, Fermentables: (Pale Malt, Dark Wheat Malt, Aromatic Malt, Biscuit, Belgian Candi Syrup - D-90, Special B, Eclipse Wheat Malt) Hops: (Magnum) Other: (Sodium Metabisulphite, Baking Soda, Calcium Chloride (dihydrate), Chalk, Epsom Salt, Gypsum, Phosphoric acid, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2021-09-09 04:41 UTC