Belgian Dubbel AG - Beer Recipe - Brewer's Friend

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Belgian Dubbel AG

216 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil Zainasheff
Calories: 216 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday October 26th 2019
1.066
1.010
7.4%
26.0
18.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.63 lb Belgian - Pilsner8.625 lb Pilsner 37 1.6 72.3%
14 oz American - Munich - Light 10L14 oz Munich - Light 10L 33 10 7.3%
11 oz Candi Syrup - Belgian Candi Syrup - Dark (80L)11 oz Belgian Candi Syrup - Dark (80L) 32 80 5.8%
7 oz Cane Sugar7 oz Cane Sugar 46 0 3.7%
7 oz Belgian - Aromatic7 oz Aromatic 33 38 3.7%
7 oz Briess - Caramel Munich 60L7 oz Caramel Munich 60L 35.4 60 3.7%
7 oz Belgian - Special B7 oz Special B 34 115 3.7%
191 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39 g Tettnanger39 g Tettnanger Hops Pellet 4.5 Boil 60 min 25.95 100%
39 g / $ 0.00
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 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
Strike -- 152 °F 90 min
Starting Grain Temp: 149 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.73 18.9  
Mash volume with grains 5.6 22.4  
Grain absorption losses -1.35 -5.4  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.05 g | 24.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 4.5 18  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes
  1. Use Date syrup if dark Candi sugar is not available
  2. pitch yeast at 64F/18C and let temperature rise slowly to 70F/21C over the course of 1 week.
  3. Carbonate beer to 3 to 4 volumes and lager at 45-50F (7-10C) for 1 month.
Last Updated and Sharing
 
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  • Last Updated: 2020-05-25 19:28 UTC