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Belgian Dubbel

210 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23.73 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Post Boil Gravity: 15.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday February 27th 2026
15.9 °P
1.8 °P
7.6%
27.0
40.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Weyermann - Pilsner4 kg Pilsner 36 2.51 75.5%
0.40 kg Dingemans - Special B0.4 kg Special B 33.1 332.07 7.5%
0.10 kg Viking - Dark Chocolate Malt0.1 kg Dark Chocolate Malt 30.8 865.79 1.9%
0.40 kg BE - Soft Candi Sugar - Brun Fonce - Dark Brown0.4 kg Soft Candi Sugar - Brun Fonce - Dark Brown 42 70.55 7.5%
0.40 kg Date0.4 kg Date 27 7.5%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Enigma10 g Enigma Hops Pellet 19 Boil 60 min 26.99 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g gypsum (calcium sulfate) Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 g Sodium Bicarbonate Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Smedjebacken
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.4 L Strike 65 °C -- 60 min
12.4 L Sparge 76 °C -- 20 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.4
Mash volume with grains 19.4
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 12.2 L) 12.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 23.8 L) 23.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 28.6  
Equipment Profile Used: System Default
"Belgian Dubbel" Belgian Dubbel beer recipe by Rune och Roo Bryggeri. All Grain, ABV 7.61%, IBU 26.99, SRM 40.65, Fermentables: (Pilsner, Special B, Dark Chocolate Malt, Soft Candi Sugar - Brun Fonce - Dark Brown, Date) Hops: (Enigma) Other: (gypsum (calcium sulfate), Calcium Chloride (anhydrous), Sodium Bicarbonate)
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  • Last Updated: 2026-03-10 15:28 UTC