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Belgian Winter Dubbel

293 calories 25 carbs
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Per-Olof N
Calories: 293 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Sunday September 15th 2019
1.089
1.015
9.72%
22.46
33.52
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
2 kg Crisp Malting - Finest Maris Otter2 kg Finest Maris Otter 38 3 52.6%
350 g Belgian - Special B350 g Special B 34 115 9.2%
300 g Belgian - Wheat300 g Wheat 38 1.8 7.9%
200 g United Kingdom - Crystal 90L200 g Crystal 90L 33 90 5.3%
300 g German - CaraRed300 g CaraRed 34 20 7.9%
200 g United Kingdom - Malted Naked Oats200 g Malted Naked Oats 33 1.3 5.3%
454 g Candi Syrup - Belgian Candi Syrup - D-90454 g Belgian Candi Syrup - D-90 - (late addition) 32 90 11.9%
3.8 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 5.5 Boil at 100 °C 60 min 6.43 14.3%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 Boil at 100 °C 15 min 12.77 57.1%
10 g Motueka10 g Motueka Hops Pellet 7 Boil 5 min 3.26 28.6%
 
Mash Guidelines
Amount Description Type Temp Time
8 L Infusion 68 °C 60 min
5 L Sparge 74 °C 20 min
 
Other Ingredients
Amount Name Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 6.65 26.6  
Grain absorption losses -1.85 -7.4  
Starting boil volume 4.8 19.2  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 2.64 10.6  
Total: 6.65 26.6
Author: Per-Olof N, Method: BIAB, Style: Belgian Dubbel, ABV 9.72%, IBU 22.46, SRM 33.52, Fermentables: (Finest Maris Otter, Special B, Wheat, Crystal 90L, CaraRed, Malted Naked Oats, Belgian Candi Syrup - D-90) Hops: (Styrian Goldings, Motueka) Other: (Calcium Chloride (anhydrous))
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  • Last Updated: 2019-09-15 14:49 UTC