Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

296 calories 24.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas Murphy
Calories: 296 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday November 25th 2023
1.090
1.014
9.9%
42.9
18.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Dingemans - Belgian Pilsner Malt6.6 lb Belgian Pilsner Malt 37 1.6 65.3%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 9.9%
0.50 lb Special B0.5 lb Special B 34 115 5%
0.50 lb Aromatic0.5 lb Aromatic 33 38 5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 5%
1 lb Lyle - Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 9.9%
10.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 34.38 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 8.53 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash --
3 g Calcium Chloride (dihydrate) Water Agt Mash --
2 g Baking Soda Water Agt Mash --
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal protein rest Steeping 127 °F 122 °F 15 min
mash Infusion 152 °F 152 °F 60 min
mash out 168 °F 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.86 g | 23.4 qt) 5.89 23.6  
Mash volume with grains (equipment estimates 6.59 g | 26.4 qt) 6.62 26.5  
Grain absorption losses -1.14 -4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.47 g | 17.9 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.89 23.6
Equipment Profile Used: System Default
 
Notes

Make a starter for Wyeast 1214 two days in advance. Pitch both 1214 and Voss after adequate oxygenation in the primary at the same time. Ferment at 70 to 72 degrees. Fermenting at this temp allows the 1214 to impart all the Belgian characteristics while the Voss will remain neutral. Voss will speed the conditioning and rounding out of the beer much faster.

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  • Last Updated: 2024-01-30 11:49 UTC