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Dubbel Oaked

221 calories 20.8 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created Saturday January 2nd 2016
1.067
1.014
6.9%
23.1
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 71.4%
1 lb Belgian - Munich1 lb Munich 38 6 7.1%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.6%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.6%
0.50 lb German - Dark Wheat0.5 lb Dark Wheat 39 6.5 3.6%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 7.1%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 60 min 23.06 50%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 0 min 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 qt Temperature 152 °F 75 min
15.5 qt Sparge 168 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Oak Chips Flavor Secondary --
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.99 g | 15.9 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Rack off of primary fermentation yeast and add French oak spiral for 2 weeks.

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  • Last Updated: 2017-09-27 15:27 UTC