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Dubbel

209 calories 20.9 g 330 ml
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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: 34 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 77.8% (brew house)
Calories: 209 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Wednesday June 9th 2021
1.068
1.016
7.2%
16.0
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.12 kg Castle Malting - Château Pilsen 2RS4.116 kg Château Pilsen 2RS 37 3.57 57.5%
0.59 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.588 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 211.99 8.2%
0.59 kg Castle Malting - Château Wheat Blanc0.588 kg Château Wheat Blanc 38 3.31 8.2%
0.47 kg Castle Malting - Château Abbey0.469 kg Château Abbey 33 45.2 6.6%
0.29 kg Castle Malting - Château Munich0.294 kg Château Munich 34 32.39 4.1%
0.24 kg Belgian - Aromatic0.238 kg Aromatic 33 99.91 3.3%
0.24 kg Belgian - Biscuit0.238 kg Biscuit 35 59.88 3.3%
0.24 kg Castle Malting - Château Special Belgium0.238 kg Château Special Belgium 34 305.39 3.3%
0.24 kg Honey Malt0.238 kg Honey Malt 37 65.22 3.3%
0.15 kg Raisins (dried)0.15 kg Raisins (dried) - (late boil kettle addition) 29.25 2.1%
7.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Goldings18 g Goldings Hops Pellet 5.5 Boil 90 min 11.11 56.3%
14 g Mount Hood14 g Mount Hood Hops Pellet 3.3 Boil 60 min 4.85 43.8%
32 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 0 min.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 168.5 g       Temp: 22 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
5.4 pH esperado 19ml acido lactico
El perfil de agua de Steenwerck octubre 2021
*El bicarbonato de sodio aumenta .03 pH por gramo
*El acido lactico disminuye el pH .03 por ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.01 L Protein Strike 58 °C 55 °C 15 min
Infusion -- 68 °C 60 min
Starting Mash Thickness: 5.43 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.4 L/kg 34.9
Mash volume with grains 39.1
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 5.6 L) 6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.2 L) 34
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 25
Total: 41.3  
Equipment Profile Used: System Default
"Dubbel" Belgian Dubbel beer recipe by Brewer #354292. All Grain, ABV 7.18%, IBU 15.96, SRM 36.03, Fermentables: (Château Pilsen 2RS, Belgian Candi Syrup - Dark (80L), Château Wheat Blanc, Château Abbey, Château Munich, Aromatic, Biscuit, Château Special Belgium, Honey Malt, Raisins (dried)) Hops: (Goldings, Mount Hood) Other: (Irish Moss)
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  • Last Updated: 2021-10-17 15:53 UTC