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Belgian Dubbel

228 calories 22.7 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Specialty Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Da-Beers
Rating:
4.00 (1 Review)

Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Wednesday March 26th 2014
1.069
1.016
7.0%
21.5
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 lb Liquid Malt Extract - Amber4.7 lb Liquid Malt Extract - Amber 35 10 38.8%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 27.2%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 12.4%
9.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz Belgian - Biscuit8 oz Biscuit 35 23 4.1%
16 oz Belgian - Aromatic16 oz Aromatic 33 38 8.2%
10 oz Belgian - Special B10 oz Special B 34 115 5.2%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 4.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 9 Boil 60 min 11.71 27.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 60 min 6.59 36.4%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 2.4 Boil 20 min 1.26 18.2%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 1.94 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.19 qt Corn Sugar Other Bottling --
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.    
Water added to kettle 2.54 10.2  
Grain absorption losses (steep / mash) -0.33 -1.3  
Volume increase from sugar/extract (early additions) 0.79 3.2  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 1.4 g | 5.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 2.54 10.2
Equipment Profile Used: System Default
 
Notes

Start Yeast (slap pack)
Grind steeping grains
Bring 2 gal water to 155 F,
Partial mash @ 150 F for 30 min
Sparge grain bag into fermenter with 1 gal 170 F water
Bring to boil
Add extract and sugar, bring to boil
Add boiling hops, boil 60 minutes
Add / splash 2 gal cold water into fermenter
Cool wort to 95 F
Add wort to fermenter
Measure OG
Pitch yeast between 65-80 F
Ferment in primary for 1 week
Rack to secondary and ferment for 1 week
Measure FG
Bottle with 3/4 cups corn sugar and 2 cups water boiled for 10 minutes, cool and add to wort
Bottle condition 3 weeks

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  • Last Updated: 2016-11-29 03:24 UTC
  • Snapshot Created: 2014-03-26 21:44 UTC
  • Link To Parent Recipe