Belgian Dubbel Beer Recipe | BIAB Belgian Dubbel by Brewer #367612 | Brewer's Friend
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Belgian Dubbel

220 calories 19.4 g 330 ml
Beer Stats
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
1.072
1.013
7.7%
25.4
21.2
5.4
2.12
 
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 Cost 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 €
 
Mash Guidelines
Amount Description 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.

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