Dubbel Impact with JCVD - Beer Recipe - Brewer's Friend

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Dubbel Impact with JCVD

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Thursday October 3rd 2019
1.070
1.012
7.6%
23.5
20.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 36%
8 lb American - Pilsner8 lb Pilsner 37 1.8 28.8%
2 lb American - Red Wheat2 lb Red Wheat 38 2.5 7.2%
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 7.2%
2 lb American - Victory2 lb Victory 34 28 7.2%
1 lb Belgian - Special B1 lb Special B 34 115 3.6%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 3.6%
4 oz Briess - Black Malt - 2-Row4 oz Black Malt - 2-Row 25 500 0.9%
24 oz Candi Syrup - Belgian Candi Syrup - D-9024 oz Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 5.4%
27.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 18.05 66.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.46 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.8 gal Strike/Mash Strike 164 °F 152 °F 60 min
9.75 gal Sparge H2O Sparge 173 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 11.87 gal (47.47 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.84 39.4  
Mash volume with grains 11.94 47.8  
Grain absorption losses -3.28 -13.1  
Remaining sparge water volume (equipment estimates 6.17 g | 24.7 qt) 6.69 26.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.48 g | 49.9 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 16.53 66.1
Equipment Profile Used: System Default
 
Notes

All water has campden added to remove chloramines.

9.8 gallons of strike water at 164-168 for a target of 152 mash temp (depending on weather). Add pH buffer to mash. Mash for 60 minutes.

9.75 gallons of sparge water at 173 for a sparge temp of 170 . Sparge 60-90 minutes.

Add the candied sugar to the wort as you sparge making sure to stir until it is dissolved.

Start fermentation at 64 and raise by 1 degree each day until you reach at least 70 preferably 72-74

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  • Last Updated: 2019-10-30 17:06 UTC