Cherry Dubbel - Beer Recipe - Brewer's Friend

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Cherry Dubbel

210 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 6.8 gallons (ending kettle volume)
Pre Boil Size: 7.9 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: Nick Facciola
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday January 3rd 2024
1.064
1.011
7.0%
21.5
11.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale Ale10.5 lb Pale Ale 37 3.5 48.8%
2.50 lb Weyermann - Barke Munich Malt2.5 lb Barke Munich Malt 37 8 11.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.3%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 2.3%
1.50 lb Turbinado1.5 lb Turbinado 44 10 7%
3 lb Cherry, dark sweet3 lb Cherry, dark sweet - (late fermenter addition) 6.4 0 14%
3 lb Cherry3 lb Cherry - (late fermenter addition) 6.3 0 14%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cryo Pop HBC 6300.5 oz Cryo Pop HBC 630 Hops Pellet 13.2 Boil 60 min 17.69 62.5%
0.30 oz Cryo Pop HBC 6300.3 oz Cryo Pop HBC 630 Hops Pellet 13.2 Boil 10 min 3.85 37.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Wyeast - Beer Nutrient Other Mash --
1.50 tsp Irish Moss Fining Mash --
1 each almond extract Flavor Secondary --
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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 strike 163, yield 2.75G Infusion -- 148 °F 75 min
5.51 gal Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.66 18.6  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 5.13 20.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.5  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 6.37 g | 25.5 qt) 6.8 27.2  
Estimated amount in fermentor 6.8 27.2  
Total: 9.79 39.1
Equipment Profile Used: System Default
 
Notes

Add 3lb Dark Sweet Cherry puree
And 3lb Red Tart Cherry puree
Add one drop (no more!) of almond extract for added depth

Pitch at 64, let rise as fermentation progresses. Maybe like this:
66 at high krausen, add cherry
1-deg starting at 1/3 attenuation,
then another 1-deg each day until 72 for a fully attenuated beer

Using jaggery not turbinado
Use Fermcap?

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  • Last Updated: 2024-01-12 18:52 UTC