The Raw Abbey - Dubbel - Beer Recipe - Brewer's Friend

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The Raw Abbey - Dubbel

222 calories 22.2 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 222 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Wednesday February 12th 2020
1.072
1.017
7.2%
22.4
25.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Castle Malting - Château Pale Ale6.5 kg Château Pale Ale 38 3.4 73.9%
1 kg Castle Malting - Château Abbey1 kg Château Abbey 33 17.5 11.4%
0.50 kg Castle Malting - Château Cara Gold0.5 kg Château Cara Gold 34 45 5.7%
0.30 kg Castle Malting - Château Special Belgium0.3 kg Château Special Belgium 34 115 3.4%
0.50 kg Candi Syrup - Belgian Candi Syrup - D-1800.5 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 5.7%
8.80 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 13.92 18.2%
20 g Willamette20 g Willamette Hops Pellet 4.5 Boil 30 min 6.42 36.4%
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil 5 min 2.08 45.5%
55 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 10 min.
50 g oak chips Flavor Secondary 5 days
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 158.1 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.5 L Infusion -- 52 °C 10 min
Decoction 52 °C 62 °C 60 min
Decoction 62 °C 72 °C 20 min
Decoction 72 °C 78 °C --
16 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 29.1
Mash volume with grains 34.5
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 13.6 L) 10.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 30
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 27
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 25
Total: 39.2  
Equipment Profile Used: System Default
"The Raw Abbey - Dubbel" Belgian Dubbel beer recipe by Oktopus Brewing. All Grain, ABV 7.22%, IBU 22.42, SRM 25.39, Fermentables: (Château Pale Ale, Château Abbey, Château Cara Gold, Château Special Belgium, Belgian Candi Syrup - D-180) Hops: (Columbus, Willamette) Other: (Irish Moss, oak chips)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-22 13:05 UTC