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Belgian Dubbel

205 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.08 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 205 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Sunday April 7th 2019
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1.014
6.9%
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Extra Pale Premium Pilsner Malt4 kg Extra Pale Premium Pilsner Malt 38 1.5 71.4%
0.50 kg Viking - Munich Dark Malt0.5 kg Munich Dark Malt 33 8.5 8.9%
0.40 kg Weyermann - Pale Wheat0.4 kg Pale Wheat 36 2 7.1%
0.30 kg Weyermann - Special W0.3 kg Special W 33.6 115 5.4%
0.40 kg US - Belgian Candi Sugar - Amber/Brown (60L)0.4 kg US - Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 85 7.1%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 10.82 50%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 8.32 50%
30 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 3 0 60 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 63 °C 30 min
Infusion -- 70 °C 45 min
Infusion -- 75 °C 10 min
12 L Batch Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 16.1 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 26.1
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 32.2  
Equipment Profile Used: System Default
"Belgian Dubbel" Belgian Dubbel beer recipe by Brewer #213591. All Grain, ABV 6.87%, IBU 19.14, SRM 16.49, Fermentables: (Extra Pale Premium Pilsner Malt, Munich Dark Malt, Pale Wheat, Special W, US - Belgian Candi Sugar - Amber/Brown (60L)) Hops: (Styrian Goldings)
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  • Last Updated: 2026-11-02 16:03 UTC