Brewer's Friend

Print

Belgian Dubbel

212 calories 16.2 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 51 liters (fermentor volume)
Pre Boil Size: 58.2 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 16.900 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Tuesday July 15th 2025
1.070
1.009
8.0%
23.2
15.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Gladfield - Pilsner Malt10 kg Pilsner Malt 37.7 1.93 59.7%
3.75 kg Weyermann - Munich Type II (Dark)3.75 kg Munich Type II (Dark) 37 10 22.4%
0.50 kg Gladfield - Gladiator Malt0.5 kg Gladiator Malt 37.3 3.6 3%
1 kg Candi Syrup - Belgian Candi Syrup - Amber (40L)1 kg Belgian Candi Syrup - Amber (40L) - (late boil kettle addition) 32 40 6%
1 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)1 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 6%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3%
16.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 13.4 Boil 60 min 18.92 23.1%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.76 38.5%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 5 min 1.64 38.5%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.10 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
6.10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Phosphoric acid Water Agt Mash 1 hr.
4 g bioglucanase Water Agt Mash 1 hr.
4.70 g Gypsum Water Agt Boil 1 hr.
4.10 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
3 g Whirlfloc Water Agt Boil 15 min.
12.50 g Yeast Nutrient Other Boil 0 min.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.2 L Infusion -- 65 °C 60 min
31.6 L Sparge -- 77 °C 20 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.35 L. Suggest reducing initial water volume to 43.93 L and adding 11.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.94 L. Suggest reducing strike water volume to 35.67 L and adding 11.54 L sparge/top-off. 47.2
Strike water volume at mash thickness of 3.2 L/kg 47.2
Mash volume with grains 56.9
Grain absorption losses -14.8
Remaining sparge water volume (equipment estimates 24.3 L) 26.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 58.2
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 51 L) 55
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 51
Total: 73.9  
Equipment Profile Used: System Default
"Belgian Dubbel" Belgian Dubbel beer recipe by bainluke@yahoo.com. All Grain, ABV 8.02%, IBU 23.16, SRM 15.11, Fermentables: (Pilsner Malt, Munich Type II (Dark), Gladiator Malt, Belgian Candi Syrup - Amber (40L), Belgian Candi Syrup - Dark (80L), Rice Hulls) Hops: (Magnum, Hallertau Mittelfruh, Saaz) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Phosphoric acid, bioglucanase, Gypsum, Calcium Chloride (dihydrate), Whirlfloc, Yeast Nutrient)
Last Updated and Sharing
 
205
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-08-20 03:10 UTC