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Belgian Dubbel 2020

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: jdw
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)

Created: Friday June 5th 2020

Original Gravity:

1.076

Final Gravity:

1.016

ABV (standard):

7.9%

IBU (tinseth):

24.4

SRM (morey):

31.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Belgian - Pale Ale8 lb Pale Ale	38	3.4	57.1%
3 lb	German - Pilsner3 lb Pilsner	38	1.6	21.4%
0.25 lb	Belgian - CaraMunich0.25 lb CaraMunich	33	50	1.8%
0.25 lb	Belgian - Special B0.25 lb Special B	34	115	1.8%
2 lb	Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90	32	90	14.3%
0.50 lb	Belgian - Chocolate0.5 lb Chocolate	30	340	3.6%
14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Perle1 oz Perle Hops	Pellet	6.2	Boil	60 min	21.42	50%
1 oz	Saaz1 oz Saaz Hops	Pellet	2.4	Boil	10 min	3.01	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Perle (Pellet)	21.42	50%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	3.01	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.75 tsp	Table Salt		Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Abby Ale II 1762

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	65 - 75 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 122 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 4.3 oz Temp: 68 °F 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

Notes

Brewed 9 Jun3 2020. Added 1 gal water as Vorlauf, then about 1 qt during boil. Raised water level in brewer to about 3 cm below top line. Right at 5 gal into fermenter. Added Belgian candi sugar at 12 min before end of boil. Yeast pitched at 68 F. 1.068 OG.
Tastes excellent out of Fermenter.
25 July-Time to go into fridge for cold conditioning. Sampled-smells fantastic-could use a little more carb-tastes really nice and rich with multiple dimensions-finishes with a dry lingering character (too much sugar?). Nice beer that should develop and smooth some with cold conditioning.
Next time will raise carb level to 2.9 vol.

Actual 1.69 OG. 1.012 FG. 7.34 ABV. Bottled 3 July 2020.

Would brew again exactly as is, but like to tinker so will add 1/4 lb Special B malt and probably switch out one dark candi sugar for one of the newly available 180s (extra dark) to get a little more complexity. It's a really good dark dubbel as is.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-09-07 15:47 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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