Abby Dubbel - Beer Recipe - Brewer's Friend

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Abby Dubbel

224 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Saturday January 3rd 2015
1.068
1.014
7.2%
23.6
16.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb Canadian - Pale 2-Row40 lb Pale 2-Row 36 1.75 80%
2 lb American - Victory2 lb Victory 34 28 4%
3 lb Belgian - Special B3 lb Special B 34 115 6%
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 4%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 2%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 4%
50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Saaz2.5 oz Saaz Hops Pellet 3.6 Boil 60 min 7.19 27.8%
2.50 oz Hallertau Hersbrucker2.5 oz Hallertau Hersbrucker Hops Pellet 4.6 Boil 60 min 9.19 27.8%
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.2 Aroma 30 min 6.45 27.8%
1.50 oz Saaz1.5 oz Saaz Hops Leaf/Whole 3.5 Aroma 5 min 0.76 16.7%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Baking Soda Water Agt Mash 1 hr.
18 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Chalk Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
1 oz Irish Moss Fining Boil 15 min.
0.50 oz Yeast Nutrient Other Other 5 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
3 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Acid Rest Temperature 132 °F 122 °F 22 min
Temperature -- 151 °F 45 min
Temperature -- 156 °F 20 min
15 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.84 gal (91.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.84 gal (43.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.07 gal (84.28 qt). Suggest reducing strike water volume to 8.08 gal (32.32 qt) and adding 9.07 gal (36.28 qt) sparge/top-off. 17.15 68.6  
Strike water volume at mash thickness of 1.4 qt/lb 17.15 68.6  
Mash volume with grains 21.07 84.3  
Grain absorption losses -6.13 -24.5  
Remaining sparge water volume (equipment estimates 11.98 g | 47.9 qt) 12.14 48.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 22.84 g | 91.4 qt) 23 92  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.34 -1.4  
Post boil Volume (equipment estimates 21 g | 84 qt) 21.5 86  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.5 g | 86 qt) 21 84  
Total: 29.29 117.2
Equipment Profile Used: System Default
"Abby Dubbel" Belgian Dubbel beer recipe by jgt. All Grain, ABV 7.16%, IBU 23.6, SRM 16.39, Fermentables: (Pale 2-Row, Victory, Special B, Munich - Dark 20L, Belgian Candi Sugar - Amber/Brown (60L), Caramel / Crystal 60L) Hops: (Saaz, Hallertau Hersbrucker, Tettnanger) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Epsom Salt, Gypsum, Lactic acid, Irish Moss, Yeast Nutrient)
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  • Last Updated: 2020-02-21 22:13 UTC