Dubbel 5L - Beer Recipe - Brewer's Friend

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Dubbel 5L

213 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris Stevens
Calories: 213 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Wednesday October 16th 2019
1.070
1.011
7.8%
18.9
18.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Pale 2-Row1 kg Pale 2-Row 38 2.5 67.1%
250 g Belgian Candi Sugar - Amber/Brown (60L)250 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 16.8%
120 g Belgian - CaraMunich120 g CaraMunich 33 50 8.1%
120 g United Kingdom - Wheat120 g Wheat 37 2 8.1%
1,490 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 60 min 14.71 63.6%
4 g Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 15 min 4.17 36.4%
11 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 15 min.
1 each Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 64 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 32.8 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Penicuik, Scotland (Rosebery B)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 4 8 11 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.8 L Infusion -- 65 °C 60 min
1 L Sparge -- 65 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 4.5
Mash volume with grains 5.3
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 8.2 L) 2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.6 L) 5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Going into fermentor 5
Total: 7.1  
Equipment Profile Used: System Default
 
Notes

Candi sugar added at 15 min

17 OG

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  • Last Updated: 2019-11-19 18:23 UTC