Brewer's Friend

Print

Belgium Dubbel

200 calories 22.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 200 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday June 15th 2026
1.060
1.017
5.6%
15.1
20.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Weyermann - Pilsner10 lb Pilsner 36 1.5 83.3%
1 lb Brown Malt1 lb Brown Malt 34 90.36 8.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 4 Boil 60 min 15.14 100%
1 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.88 gal Strike 162 °F 152 °F 60 min
3.02 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.54 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes


Primary 64–68°F 7–10 days Start low to control T-58 phenolics (clove/spice)

Diacetyl Rest 72°F 2 days Raise temp in final 2 days to clean up

Cold Crash 35–38°F 48–72 hrs Before packaging

Last Updated and Sharing
 
54
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-15 13:55 UTC