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Cherry Dubbel SB

Method: All Grain
Style: Belgian Dubbel
Boil Time: 30 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13.1 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 92%
Calories: 206 calories (Per 355ml)
Carbs: 17.9 g (Per 355ml)

Created: Friday November 3rd 2023

Original Gravity:

1.063

Final Gravity:

1.011

ABV (standard):

6.9%

IBU (tinseth):

20.7

SRM (morey):

17.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Canada Malting - SUPERIOR PILSEN MALT4 lb SUPERIOR PILSEN MALT	37.2	1.5	59.3%
1 lb	Weyermann - Pale Wheat1 lb Pale Wheat	36	2	14.8%
8 oz	Belgian - CaraVienne8 oz CaraVienne	34	20	7.4%
4 oz	Belgian - Special B4 oz Special B	34	115	3.7%
8 oz	Candi Syrup - Belgian Candi Syrup - D-908 oz Belgian Candi Syrup - D-90 - (late boil kettle addition)	32	90	7.4%
8 oz	Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	7.4%
108 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
9.50 g	Magnum9.5 g Magnum Hops		Pellet	16.7	Boil at 97 °C	20 min	20.66	100%
9.50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
9.50 g	Magnum (Pellet) 9.5 g Magnum (Pellet) Hops		20.66	100%
9.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.9 L		Infusion	66 °C	65 °C	60 min
	mashout	Infusion	66 °C	76 °C	15 min
Starting Mash Thickness: 3.35 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.70 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.97 ml	Lactic acid	Water Agt	Mash	1 hr.
2.50 g	Ascorbic Acid	Water Agt	Mash	1 hr.
0.70 g	Epsom Salt	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Water Agt	Boil	5 min.
0.25 tsp	Wyeast - Beer Nutrient	Other	Boil	5 min.
30 g	Oak Chips	Other	Secondary	7 days
100 ml	brandy	Other	Secondary	7 days
454 g	dark sweet cherries	Other	Secondary	7 days

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 25 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 154 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 94 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
67	10	31	87	87	82
Mash Chemistry and Brewing Water Calculator

Notes

soak 30g French medium roast oak chips in enough brandy to cover and let sit for 1 week.

after primary fermentation is complete, rack to secondary on top of cherries and oak chip/brandy tincture

Last Updated and Sharing

190

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Brews

Public: Yup, Shared
Last Updated: 2024-02-29 16:07 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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