Dubbel Bomb - Beer Recipe - Brewer's Friend

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Dubbel Bomb

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
URL: https://beerandbrewing.com/make-your-best-belgian-dubbel/
Created: Monday October 29th 2018
1.072
1.017
7.2%
20.0
21.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 36%
9.60 lb Belgian - Pilsner9.6 lb Pilsner 37 1.6 28.8%
2.40 lb American - Munich - Light 10L2.4 lb Munich - Light 10L 33 10 7.2%
2.40 lb American - Red Wheat2.4 lb Red Wheat 38 2.5 7.2%
2.40 lb American - Victory2.4 lb Victory 34 28 7.2%
1.20 lb Belgian - Special B1.2 lb Special B 34 115 3.6%
1.20 lb American - Carapils (Dextrine Malt)1.2 lb Carapils (Dextrine Malt) 33 1.8 3.6%
0.30 lb United Kingdom - Black Patent0.3 lb Black Patent 27 525 0.9%
1.80 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1.8 lb Belgian Candi Syrup - Dark (80L) 32 80 5.4%
33.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.4 Boil 60 min 15.36 66.7%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.4 Boil 20 min 4.65 33.3%
3.75 oz / $ 0.00
 
Yeast
Imperial Yeast - B45 Gnome
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-high
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 796 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Reverse Osmosis Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 1tsp calcium chloride per 5 gal of RO water for mash and 1/2tsp per 5 gal for sparge.
Add 2% acid malt (0.63 lb / 10 oz).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.64 gal (54.56 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.64 gal (6.56 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.36 gal (49.46 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 0.36 gal (1.45 qt) sparge/top-off. 9.84 39.4  
Strike water volume at mash thickness of 1.25 qt/lb 9.84 39.4  
Mash volume with grains 12.36 49.5  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 7.83 g | 31.3 qt) 7.69 30.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.64 g | 54.6 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.53 70.1
Equipment Profile Used: System Default
 
Notes

"Ferment at 64°F (18°C) to start and increase slowly almost immediately. The goal is to minimize warm alcohols but also to promote complete fermentation and some yeast flavor contributions. From the time I see fermentation activity (usually about 8−12 hours after a healthy dose of oxygen), I start increasing the temperature by 1°F (1−2°C) per day until I hit room temperature. If that’s below 70°F (21°C) as it sometimes is this time of year, I’ll move the carboy to a warm spot and let it free-rise to as high as it can go. The Ardennes is a high-flocculator, and as a result, you want to let it get right to work, finish fermentation, and drop clear."

Substituted Willamette for Styrian Goldings.

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  • Last Updated: 2018-11-04 14:41 UTC