St Ives Dubbel - Beer Recipe - Brewer's Friend

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St Ives Dubbel

297 calories 20.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21.16 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 297 calories (Per 500ml)
Carbs: 20.3 g (Per 500ml)
Created: Saturday March 12th 2022
1.065
1.006
7.8%
20.2
28.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g Dingemans - Pilsen2500 g Pilsen 36.8 1.7 56.6%
400 g Belgian Candi Sugar - Dark (275L)400 g Belgian Candi Sugar - Dark (275L) 38 275 9%
20 g United Kingdom - Black Patent20 g Black Patent 27 525 0.5%
500 g Simpsons - CaraMalt500 g CaraMalt 34 14 11.3%
1,000 g Thomas Fawcett - Golden Promise Pale Ale Malt1000 g Golden Promise Pale Ale Malt 36.8 2.65 22.6%
4,420 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops Leaf/Whole 6.4 Boil 20 min 5.65 31.3%
10 g Northern Brewer10 g Northern Brewer Hops Leaf/Whole 6.4 Boil 10 min 3.38 31.3%
12 g Northern Brewer12 g Northern Brewer Hops Leaf/Whole 6.4 Boil 60 min 11.19 37.5%
32 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g gypsum (calcium sulfate) Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
0.43 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 239 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Yorkshire Water Keighley
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Infusion 66 °C 66 °C 30 min
Starting Mash Thickness: 3.82 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 15.4
Mash volume with grains 18
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 10.2 L) 10.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 20.9 L) 21.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 15 L) 17
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17 L) 15
Total: 25.8  
Equipment Profile Used: System Default
 
Notes

First go at a Trappist Dubbel or something like a dark Abbey or Trappist style. This one St Ives Dubbel after a nearby monastic grange of Rievaulx Abbey, Yorkshire (~1160-1538). Biggest concern is that the kettle element doesn't like the high sugar content and there is burning - happened with an IPA. I also fancy introducing some of the flavour effects of decoction. Plan A is to remove 10 litres of grain and liquor towards the end of the mash and bring this to a short boil on a gas hob. The decocted liquor will be added back in and the bulk brought up to boiling point; the boil will be reduced to 20 minutes and monitored - this is enough to sterilise the wort.

To compensate for the reduced boil time there is an addition of Norther Brewer Hops to hit the Belgian Dubbel Style IPU dead centre.

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  • Last Updated: 2022-09-23 15:41 UTC