#44 Belgian Dubbel - Beer Recipe - Brewer's Friend

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#44 Belgian Dubbel

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ignacy Brewery
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Tuesday August 25th 2015
1.062
1.013
6.5%
22.6
19.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Abbey Malt3 kg Abbey Malt 33 17 41.1%
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 27.4%
1 kg German - Munich Light1 kg Munich Light 37 6 13.7%
0.60 kg Belgian Candi Sugar - Amber/Brown0.6 kg Belgian Candi Sugar - Amber/Brown 38 60 8.2%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 2.7%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 6.8%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 8.2 Boil 60 min 22.62 100%
30 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 64 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.1
Mash volume with grains 24.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 19.9 L) 19.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 32.9 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27
Going into fermentor 27
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

Still very light in palate, despite of colour.

If possible, replace pale ale with abbey

special B - very dark crystal

Sugar is a critical component of abbey and Trappist beer. It serves to boost gravity and fermentables, but, more importantly, keeps body relatively light without compromising complexity and richness.

sugar - demerara

bring pH to 5.3

saaz - for pales (Trappist single, tripel); gives more citrus notes. Darker beers from this range (dubbel, quadrupel) accomodate perle, styrian well (spicier)

After 2 weeks of fermentation 22C it attenuated to 1.014. Keep for another 3 days if doesn't change, bottle.

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  • Last Updated: 2015-09-18 08:44 UTC