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Belgian Two-Step

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Tuesday October 5th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 86.7%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 5%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 3.3%
0.75 lb Candi Syrup - Belgian Candi Syrup - D-900.75 lb Belgian Candi Syrup - D-90 32 90 5%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 90 min 11.49 36.4%
0.75 oz Spalter Select (Germany)0.75 oz Spalter Select (Germany) Hops Pellet 3.5 Boil 15 min 3.5 27.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 4.66 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Cherry Juice Concentrate Flavor Primary 4 days
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.84 gal Strike 163 °F 152 °F 60 min
5.51 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 3.62 14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Step mash for 45 minutes at 105 °F (41 °C),
30 minutes at 140 °F (60 °C),
raise over 30 minutes to 160 °F (71 °C),
hold for 15 minutes before mashing out.

Ferment at 68 °F (20 °C) for 7-10 days.
Add 12oz Cherry Juice Concentrate at 4 days.
Condition in secondary at 40 °F (4 °C) for 1-2 weeks.

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  • Last Updated: 2021-10-05 19:00 UTC