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Baraki

207 calories 17.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.93 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Sunday April 5th 2026
1.068
1.011
7.5%
20.7
19.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Bestmalz - BEST Pilsen2.4 kg BEST Pilsen 37 1.9 38.4%
2.26 kg Briess - Pale Ale Malt 2-Row2.26 kg Pale Ale Malt 2-Row 36.8 3.5 36.2%
593 g Munich593 g Munich 37 6 9.5%
50 g German - Carafa III50 g Carafa III 32 535 0.8%
200 g Dingemans - Special B200 g Special B 33.1 125 3.2%
200 g Briess - Aromatic Munich Malt 20L200 g Aromatic Munich Malt 20L 35.4 20 3.2%
545 g Belgian Candi Sugar - Amber/Brown (60L)545 g Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.7%
6,248 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 60 min 16.76 60%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 3.92 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.20 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1.90 g Salt Water Agt Mash 1 hr.
1.80 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Lalbrew Farmhouse Hybrid Saison
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
Low
Optimum Temp:
22 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
233.1 36.4 86.2 355.4 401.1 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.2 L) 32.2
Mash volume with grains (equipment estimates 35.9 L) 35.9
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 26 L) 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 32.2  
Equipment Profile Used: System Default
"Baraki" Belgian Dubbel beer recipe by Brewer #466305. BIAB, ABV 7.52%, IBU 20.67, SRM 19.88, Fermentables: (BEST Pilsen, Pale Ale Malt 2-Row, Munich, Carafa III, Special B, Aromatic Munich Malt 20L, Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Fuggles, Saaz) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-11 23:19 UTC