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Belgian Dubbel

Method: BIAB
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16.0388 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 220 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)

Created: Sunday January 8th 2023

Original Gravity:

1.072

Final Gravity:

1.013

ABV (standard):

7.7%

IBU (tinseth):

25.4

SRM (morey):

21.2

Mash pH

5.4

Cost €

2.12

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.27 kg	Dingemans - Belgian Pilsner Malt2.2691 kg Belgian Pilsner Malt		37	1.6	67.3%
0.33 kg	Weyermann - Barke Munich Malt0.329988 kg Barke Munich Malt	3.25 € / kg 1.07 €	37	8	9.8%
0.24 kg	BE - Biscuit Malt0.244713 kg Biscuit Malt	2.89 € / kg 0.71 €	35	23.04	7.3%
0.16 kg	Candi Syrup - Belgian Candi Syrup - D-1800.157805 kg Belgian Candi Syrup - D-180 - (late fermenter addition)		32	180	4.7%
0.14 kg	Weyermann - Caramunich Type 30.139616 kg Caramunich Type 3		34	57	4.1%
0.13 kg	Dingemans - Special B0.128004 kg Special B		33.1	125	3.8%
0.10 kg	Candi Syrup - Belgian Candi Syrup - D-450.103056 kg Belgian Candi Syrup - D-45 - (late fermenter addition)		32	45	3.1%
3.37 kg / 1.78 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
11 g	Styrian Goldings11 g Styrian Goldings Hops	Pellet	5.5	Boil	60 min	12.87	23.9%
17 g	Styrian Goldings17 g Styrian Goldings Hops	Pellet	5.5	Boil	15 min	9.87	37%
18 g	Saaz18 g Saaz Hops	Pellet	3.5	Boil	5 min	2.67	39.1%
46 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Styrian Goldings (Pellet) 28 g Styrian Goldings (Pellet) Hops	22.74	60.9%
18 g	Saaz (Pellet) 18 g Saaz (Pellet) Hops	2.67	39.1%
46 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.5 L	Infusion	55 °C	53 °C	15 min
	Temperature	64 °C	64 °C	550 min
	Temperature	68 °C	68 °C	25 min
6.7 L	Sparge	70 °C	100 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Irish Moss	0.11 € / g 0.23 €	Fining	Boil	15 min.
2.50 g	Nutrisal	0.04 € / g 0.11 €	Other	Boil	15 min.
0.50 g	Epsom Salt		Water Agt	Mash	1 hr.
0.50 g	Gypsum		Water Agt	Mash	1 hr.
2.43 ml	Lactic acid		Water Agt	Mash	1 hr.
0.34 €

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	40 Milliliters	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 105 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 102.6 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Albert Heijn koolzuurvrij water Romy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
37	4	20	63	48	16
Mash Chemistry and Brewing Water Calculator

Notes

The Candi syrup is not added in the mash or boil, it is to be added in the fermentation vessel.
Ferment at 19 for 7 days and raise the temperature to 21 and hold for 2 weeks.

Last Updated and Sharing

224

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Brews

Public: Yup, Shared
Last Updated: 2023-01-08 12:50 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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