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Dubbel Trubbel

235 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Matt
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday June 14th 2016
1.071
1.017
7.1%
21.7
14.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 39.3%
5.50 lb Belgian - Pale Ale5.5 lb Pale Ale 38 3.4 36.1%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 6.6%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.3%
12 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)12 oz Belgian Candi Syrup - Dark (80L) 32 80 4.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.3%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 6.6%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 8.7 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.27 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 450 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 1 tsp salt, 2 tsp gypsum to mash
Add 1 tsp salt to sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt strike water at 165F Infusion -- 150 °F 60 min
15 qt sparge water at 171F Sparge -- 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 4.35 17.4  
Mash volume with grains 5.51 22  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.7 g | 18.8 qt) 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Increase fermentation temp by 1 C each day until fermentation ends
Charge to 2.5 volumes CO2 with dextrose and champagne yeast (1 packet of dry yeast dissolved in 1/2 cup of warm water for 10 minutes)

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  • Last Updated: 2017-02-18 06:36 UTC