Dubbel - Beer Recipe - Brewer's Friend

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Dubbel

228 calories 21.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
URL: http://www.seriouseats.com/recipes/2013/01/parting-glass-belgian-dubbel-recipe-how-to-brew-beer-at-home.html
Created: Sunday January 17th 2016
1.069
1.015
7.1%
23.5
29.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Pilsen4 lb Dry Malt Extract - Pilsen 42 2 36.4%
3 lb Canadian - Munich Light3 lb Munich Light 34 10 27.3%
1 lb Belgian Candi Sugar - Dark1 lb Belgian Candi Sugar - Dark - (late boil kettle addition) 38 275 9.1%
1.25 lb German - Pilsner1.25 lb Pilsner 38 1.6 11.4%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.5%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.5%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.5%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 2.3%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Goldings0.45 oz Goldings Hops Pellet 5.8 Boil 60 min 11.07 26.5%
0.25 oz Sterling0.25 oz Sterling Hops Pellet 8 Boil 60 min 8.48 14.7%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 15 min 3.96 58.8%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Vancouver, BC, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 0 1 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Single step Infusion -- 149 °F 60 min
1.5 gal Sparge Sparge -- 172 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.92 g | 27.7 qt) 4.94 19.8  
Mash volume with grains (equipment estimates 6.92 g | 27.7 qt) 5.42 21.7  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 6.48 g | 25.9 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

The boiling hops were ones I just had laying around, but still fit the style profile.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer.

Add Belgian candi syrup and Irish moss with 15 minutes left in the boil.

Provide the wort with plenty of oxygen before pitching to ensure a healthy fermentation

Chill the wort to 68 °F (20 °C) and ferment at 68 °F (20 °C) for the first few days until the main fermentation is complete. Then let it free rise.

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  • Last Updated: 2016-02-08 18:33 UTC