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Belgian Dubbel

220 calories 19.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.0388 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 220 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday January 8th 2023
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OG: 1.079 FG: 1.012 ABV: 8.7% IBU: 28

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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.27 kg Dingemans - Belgian Pilsner Malt2.2691 kg Belgian Pilsner Malt 37 1.6 67.3%
0.33 kg Weyermann - Barke Munich Malt0.329988 kg Barke Munich Malt 3.25 € / kg
1.07 € 		37 8 9.8%
0.24 kg BE - Biscuit Malt0.244713 kg Biscuit Malt 2.89 € / kg
0.71 € 		35 23.04 7.3%
0.16 kg Candi Syrup - Belgian Candi Syrup - D-1800.157805 kg Belgian Candi Syrup - D-180 - (late fermenter addition) 32 180 4.7%
0.14 kg Weyermann - Caramunich Type 30.139616 kg Caramunich Type 3 34 57 4.1%
0.13 kg Dingemans - Special B0.128004 kg Special B 33.1 125 3.8%
0.10 kg Candi Syrup - Belgian Candi Syrup - D-450.103056 kg Belgian Candi Syrup - D-45 - (late fermenter addition) 32 45 3.1%
3.37 kg / 1.78 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Styrian Goldings11 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 12.87 23.9%
17 g Styrian Goldings17 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 9.87 37%
18 g Saaz18 g Saaz Hops Pellet 3.5 Boil 5 min 2.67 39.1%
46 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Irish Moss 0.11 € / g
0.23 € 		Fining Boil 15 min.
2.50 g Nutrisal 0.04 € / g
0.11 € 		Other Boil 15 min.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
2.43 ml Lactic acid Water Agt Mash 1 hr.
0.34 €
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
40 Milliliters
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 105 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 102.6 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Albert Heijn koolzuurvrij water Romy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 4 20 63 48 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 L Infusion 55 °C 53 °C 15 min
Temperature 64 °C 64 °C 550 min
Temperature 68 °C 68 °C 25 min
6.7 L Sparge 70 °C 100 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.9 L) 19.6
Mash volume with grains (equipment estimates 25.8 L) 21.5
Grain absorption losses -2.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 20.3 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 11.5
Top off amount 0.5
Volume into fermentor 12
Total: 19.6  
Equipment Profile Used: System Default
 
Notes

The Candi syrup is not added in the mash or boil, it is to be added in the fermentation vessel.
Ferment at 19 for 7 days and raise the temperature to 21 and hold for 2 weeks.

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  • Last Updated: 2023-01-08 12:50 UTC