Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

178 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 70 liters
Post Boil Size: 62.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sunshine
Calories: 178 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Friday June 17th 2022
1.059
1.007
6.8%
19.5
13.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 48.9%
2.20 kg Bestmalz - BEST Munich2.2 kg BEST Munich 37 6.3 19.6%
0.30 kg New Zealand - Wheat Malt0.3 kg Wheat Malt 35.4 2.13 2.7%
0.20 kg Belgian - Aromatic0.2 kg Aromatic 33 38 1.8%
0.15 kg Belgian - Special B0.15 kg Special B 34 115 1.3%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 1.8%
0.50 kg Brown Sugar0.5 kg Brown Sugar 45 15 4.4%
1.20 kg Cane Sugar1.2 kg Cane Sugar 46 0 10.7%
1 kg Corn Syrup1 kg Corn Syrup 37 0.5 8.9%
11.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Amarillo40 g Amarillo Hops Pellet 6.9 Boil at 100 °C 60 min 13.66 57.1%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops Pellet 5.1 Boil at 100 °C 30 min 5.82 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Other Boil 10 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Meemo-Brewing
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
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.05 L. Suggest reducing initial water volume to 45.4 L and adding 10.65 L sparge/top-off.  
Strike water volume at mash thickness of 3.2 L/kg 27.4
Mash volume with grains 33
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 36.4 L) 50.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.7
Pre boil volume (equipment estimates 56.1 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 50 L) 62.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 62.5 L) 50
Total: 77.7  
Equipment Profile Used: System Default
 
Notes

+1kg Glucose before start of boil.

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  • Last Updated: 2022-06-18 04:06 UTC