Christmas Belgium Double - Beer Recipe - Brewer's Friend

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Christmas Belgium Double

258 calories 32.2 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.68 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 32.2 g (Per 330ml)
Created: Wednesday May 25th 2022
1.082
1.029
7.0%
0.0
28.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Belgian - Pilsner4000 g Pilsner 37 1.6 49.4%
2,000 g Simpsons - Munich Malt2000 g Munich Malt 36.8 8 24.7%
1,000 g Dingemans - Special B1000 g Special B 33.1 125 12.3%
1,000 g Weyermann - Caramunich Type 11000 g Caramunich Type 1 33.5 35 12.3%
100 g Weyermann - Caramunich Type 2100 g Caramunich Type 2 34 45 1.2%
8,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Challenger40 g Challenger Hops Leaf/Whole 8.5 Boil 0 min 100%
40 g / $ 0.00
 
Yeast
- Wyeast 3787
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.7 L) 35.7
Mash volume with grains (equipment estimates 41 L) 41
Grain absorption losses -8.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 26.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.8
Volume into fermentor 20.8
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Dubbel
Batch Size: 19L
Original Gravity: 1.069
Final Gravity: 1.012
ABV %: 7.5%
IBU: 20

THE MASH
Temperature °C: 65c
Length (mins): 60
Out temp °C: N/A
Out time (mins): N/A

THE BOIL
Boil time (mins): 60

Additions and timing:

40g Challenger (boil)
125g Raisins (boil) – Not Included
125g Currants (boil) – Not Included
200g of Dark Candy Sugar – decant some of the boring wort in the last 10 minutes, then dissolve this in the wort and add back into the kettle.

Secondary additions and timing:

125g Raisins in rum (peak krausen) – Not Included
125g Currants in rum (peak krausen) – Not Included
(total 100ml rum) – Not Included

Yeast: Wyeast 3787 ABBEY STYLE HIGH
Fermentation temperature/steps: 18c for 3 days, then allow to free rise for 10 days

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  • Last Updated: 2022-05-25 10:11 UTC