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Cherry Dubbel

138 calories 14.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.81 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Friday June 19th 2026
1.042
1.011
4.1%
24.7
7.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 75%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 12.5%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 12.5%
8 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 60 min 19.38 66.7%
0.50 oz Hallertau Tradition (Germany)0.5 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 15 min 5.34 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 lb Cherry Flavor Secondary 3 days
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
BrUtopia 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
3 gal Decoction 160 °F 155 °F 30 min
2 gal Batch Sparge 170 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.81 g | 31.2 qt) 7.06 28.2  
Mash volume with grains (equipment estimates 8.45 g | 33.8 qt) 7.7 30.8  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 5.81 23.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.06 28.2
Equipment Profile Used: System Default
 
Notes

Using Pectin Enzymes:
Add a gallon of liquid (that isn't just water) to your fruit. Use your beer if you are making a fruit beer and use honey if making a melomel. Add 0.5 tsp pectic enzyme. Heat to 122ºF. Hold at 122ºF for 45-60 minutes without stirring.

Don't worry about driving off alcohol or ruining your beer/mead/bourbon/whatever. Alcohol boils at 174ºF, so you won't lose it. The vapor heat will keep a few molecules of gaseous water between oxygen in the air and the surface of your beer. When finished, cool it off, then return the entire liquid portion to the fermentor.

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  • Last Updated: 2026-07-11 12:34 UTC