Belgian Dubbel - Beer Recipe - Brewer's Friend

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Belgian Dubbel

205 calories 17.9 g 330 ml
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Beer Stats
Method: Extract
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 19.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Friday April 24th 2026
1.067
1.012
7.3%
18.0
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Dingemans - Belgian Pilsner Malt3.5 kg Belgian Pilsner Malt 37 1.6 61.8%
0.76 kg Weyermann - Munich Type I0.76 kg Munich Type I 38 6 13.4%
0.40 kg Brown Sugar0.4 kg Brown Sugar 45 15 7.1%
0.35 kg Weyermann - Caramunich Type 10.35 kg Caramunich Type 1 33.5 35 6.2%
0.25 kg Weyermann - Carapils0.25 kg Carapils 34.5 2.1 4.4%
0.20 kg Dingemans - Aromatic Malt0.2 kg Aromatic Malt 36.3 19 3.5%
0.20 kg Dingemans - Special B0.2 kg Special B 33.1 125 3.5%
5.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Barth-Haas - Perle28 g Perle Hops Pellet 3.5 Boil 60 min 12.02 50%
28 g Barth-Haas - Perle28 g Perle Hops Pellet 3.5 Boil 15 min 5.96 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Irish Moss Fining Boil 5 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 65 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 30 L) 27
Mash volume with grains (equipment estimates 30 L) 30.5
Grain absorption losses (steeping) -5.3
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 19 L) 19.5
Going into fermentor (equipment estimates 19.5 L) 19
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 27  
Equipment Profile Used: System Default
"Belgian Dubbel" Belgian Dubbel beer recipe by Nugget316. Extract, ABV 7.28%, IBU 17.98, SRM 13.71, Fermentables: (Belgian Pilsner Malt, Munich Type I, Brown Sugar, Caramunich Type 1, Carapils, Aromatic Malt, Special B) Hops: (Perle) Other: (Calcium Chloride (dihydrate), Gypsum, Irish Moss)
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  • Last Updated: 2026-04-27 00:13 UTC