La Trappe Dubbel - Beer Recipe - Brewer's Friend

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La Trappe Dubbel

203 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 23.51 liters
Post Boil Size: 22.8 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Candi syrup inc
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Sunday August 7th 2022
1.062
1.010
6.8%
17.3
38.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.74 kg BE - Pale Ale3.74 kg Pale Ale 38 3.4 66%
0.57 kg German - CaraMunich II0.57 kg CaraMunich II 34 46 10.1%
1.36 kg Candi Syrup - Belgian Candi Syrup - D-1801.36 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 24%
5.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 4.5 Boil 60 min 17.29 100%
30 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Logan - Kimberley Park
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 at mash thickness of 2.5 L/kg 10.8
Mash volume with grains 13.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 20.1 L) 17.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 23.5
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.8 L) 22.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20.8
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

60 minute boil
Mash 149F for 45 min
Mash Out 170F 10 min
Chill to 63F. Oxygenate for 60 secs.
Hold at 55F for 4 weeks.
Cellar 6 months.

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  • Last Updated: 2022-12-26 23:16 UTC