View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Belgian Dubbel

Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 61.18 liters
Post Boil Size: 58 liters
Pre Boil Gravity: 13.5 °P (recipe based estimate)
Post Boil Gravity: 16.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 205 calories (Per 330ml)
Carbs: 18.6 g (Per 330ml)

Created: Tuesday July 15th 2025

Original Gravity:

16.4 °P

Final Gravity:

3.3 °P

ABV (standard):

7.1%

IBU (tinseth):

21.3

SRM (morey):

14.5

Mash pH

5.5

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	Gladfield - Pilsner Malt10 kg Pilsner Malt	37.7	1.93	59.7%
3.75 kg	Weyermann - Munich Type II (Dark)3.75 kg Munich Type II (Dark)	37	10	22.4%
0.50 kg	Gladfield - Gladiator Malt0.5 kg Gladiator Malt	37.3	3.6	3%
1 kg	Candi Syrup - Belgian Candi Syrup - Amber (40L)1 kg Belgian Candi Syrup - Amber (40L) - (late boil kettle addition)	32	40	6%
1 kg	Candi Syrup - Belgian Candi Syrup - Dark (80L)1 kg Belgian Candi Syrup - Dark (80L) - (late boil kettle addition)	32	80	6%
0.50 kg	Rice Hulls0.5 kg Rice Hulls	0	0	3%
16.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Magnum30 g Magnum Hops	Pellet	13.4	Boil	60 min	18.09	23.1%
50 g	Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops	Pellet	3.75	Boil	5 min	1.68	38.5%
50 g	Saaz50 g Saaz Hops	Pellet	3.5	Boil	5 min	1.57	38.5%
130 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Magnum (Pellet) 30 g Magnum (Pellet) Hops	18.09	23.1%
50 g	Hallertau Mittelfruh (Pellet)	1.68	38.5%
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	1.57	38.5%
130 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
47.2 L	Strike	72 °C	65 °C	60 min
31.6 L	Sparge	77 °C	77 °C	20 min
Starting Mash Thickness: 3.2 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 g	gypsum (calcium sulfate)	Water Agt	Mash	1 hr.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
10 g	Phosphoric acid	Water Agt	Mash	1 hr.
4 g	bioglucanase	Water Agt	Mash	1 hr.
10 g	Gypsum	Water Agt	Boil	1 hr.
10 g	Calcium Chloride (dihydrate)	Water Agt	Boil	1 hr.
3 g	Whirlfloc	Water Agt	Boil	15 min.
12.50 g	Yeast Nutrient	Other	Whirlpool	0 min.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	4 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 309 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-07-23 00:00 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!