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Dark Belgian Dubbel

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.01 liters
Post Boil Size: 5.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.218 (recipe based estimate)
Efficiency: 65.3% (brew house)
Source: Sebastián Borrachia Diéguez
Hop Utilization: 90.7634%
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)

Created: Sunday September 29th 2024

Original Gravity:

1.063

Final Gravity:

1.010

ABV (standard):

7.0%

IBU (tinseth):

31.6

EBC (ebcmorey):

75.3

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
3.50 kg	Castle Malting - Château Pale Ale3.5 kg Château Pale Ale	$ 0.00 / kg $ 0.00	38	7.58	59.9%
1 kg	Castle Malting - Château Cara Gold1 kg Château Cara Gold	$ 0.00 / kg $ 0.00	34	118.59	17.1%
0.80 kg	Castle Malting - Special B0.8 kg Special B	$ 0.00 / kg $ 0.00	34	398.79	13.7%
250 g	Castle Malting - Château Rye Malt (Malta De Centeno)	$ 0.00 / kg $ 0.00	36	8.11	4.3%
290 g	Belgian Candi Sugar - Dark (275L)290 g Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	$ 0.00 / kg $ 0.00	38	732.36	5%
5.84 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	$ 0.00 / g $ 0.00	Pellet	12	Boil	60 min	29.09	26.7%
10 g	Hopsteiner - Tettnanger10 g Tettnanger Hops	$ 0.00 / g $ 0.00	Pellet	2.6	Boil	15 min	1.56	13.3%
15 g	Hopsteiner - Tettnanger15 g Tettnanger Hops	$ 0.00 / g $ 0.00	Pellet	2.6	Boil	5 min	0.94	20%
30 g	Tettnanger30 g Tettnanger Hops	$ 0.00 / g $ 0.00	Pellet	4.5	Dry Hop at 100 °C	0 days		40%
75 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	$ 0.00 / g $ 0.00	29.09	26.7%
25 g	Hopsteiner - Tettnanger (Pellet) 25 g Tettnanger (Pellet) Hops	$ 0.00 / g $ 0.00	2.5	33.3%
30 g	Tettnanger (Pellet) 30 g Tettnanger (Pellet) Hops	$ 0.00 / g $ 0.00		40%
75 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.98 L	beta-amilase	Strike	63 °C	63 °C	50 min
	alpha-amilase	Strike	68 °C	68 °C	10 min
	lavagem	Sparge	72 °C	72 °C	15 min
	Mashout	Sparge	78 °C	78 °C	2 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 63 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 g	gypsum (calcium sulfate)	$ 0.00 / g $ 0.00	Water Agt	Mash	0 min.
1.50 g	Epsom Salt (MgSO4)	$ 0.00 / g $ 0.00	Water Agt	Mash	0 min.
5.40 g	Calcium Chloride (dihydrate)	$ 0.00 / g $ 0.00	Water Agt	Mash	0 min.
1 g	Sodium Bicarbonate	$ 0.00 / g $ 0.00	Water Agt	Mash	0 min.
1 g	Ascorbic Acid	$ 0.00 / g $ 0.00	Water Agt	Mash	0 min.
10 g	Baking Soda	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (custom):	82%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 103 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	80	6	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Moer: Ajuste 1,1mm no moinho
---------------------:--------
Mostura
Arrie a 63C
50min a 63C
10min a 68C
15min a 72C
2min a 78C

Lavagem 78C
-------------------
Fervura 60 mim
10 min Magnun
50 min Açucar
55 min Tettnang
--------------------------
Fermentação:
Mosto a 18C inocular deixar 2 dias
elevar a 22C
Atingir FG e remover offflavors (Aprox 7 dias)
1d a 8C
Remover fermento
2C deixar 10 dias
-1C 5 dias, remover fermento.
Carbonatar a 2.8 Volumes de CO2

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-20 21:39 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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