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Dubbel trubel

190 calories 18.7 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Green Man
No Chill: 30 minute extended hop boil time
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created Wednesday July 8th 2020
1.062
1.014
6.3%
21.9
31.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Golden Promise1.5 kg Golden Promise 37 3 27.3%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 36.4%
300 g Belgian - Special B300 g Special B 34 115 5.5%
300 g Flaked Wheat300 g Flaked Wheat 34 2 5.5%
400 g German - CaraMunich I400 g CaraMunich I 34 39 7.3%
500 g Belgian Candi Sugar - Dark (275L)500 g Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 9.1%
500 g German - Wheat Malt500 g Wheat Malt 37 2 9.1%
5,500 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Endeavour5 g Endeavour Hops Leaf/Whole 9.5 First Wort 0 min 7.9 13.5%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 15 min 6.47 37.8%
18 g Saaz18 g Saaz Hops Pellet 3.5 Boil 10 min 7.5 48.6%
37 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 68 °C --
6 L Sparge 70 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden tablet Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 15 min.
 
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:
24 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 91 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ikoma natural mineral water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Used 7 slices of toasted and roughly torn crusts.
Pre-boil gravity at 1.061. This is perfect as I aim to water back when putting into the fermentor.
3 litres cold tap water added to the fermentor OG allowing for temperaure 1.061. Bang on...pretty much.
Sample temp was originally 70c, so below isomerisation temps too
Very warm days in the UK. Pitched at 19c but soon temperature rising to 22c for high Krausen and then following day upto 24c even touching 25c.
So, I am expecting fusels which means a long conditioning time. Hey ho. Can't be helped. But temps steady at 24c for most of fermentation which is not so bad. Sample on day 8 is 1.013 which one beyond target. Sample again on day 11 and if there's no movement time to bottle. Sample smells amazing.
1.012 on Day15. Definitely ready.
1 year on and this is perfect. Lovely deep flavour. No detectable fusels now. Only problem is because the storage hasn't always been cool it has become a gusher. Apart from that no complaints.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-28 06:15 UTC
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