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#44 Belgian Dubbel

204 calories 19 carbs
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ignacy Brewery
Calories: 204 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Tuesday August 25th 2015
1.062
1.013
6.5%
22.62
19.78
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 kg German - Abbey Malt3 kg Abbey Malt 33 17 41.1%
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 27.4%
1 kg German - Munich Light1 kg Munich Light 37 6 13.7%
0.6 kg Belgian Candi Sugar - Amber/Brown0.6 kg Belgian Candi Sugar - Amber/Brown 38 60 8.2%
0.2 kg Belgian - Special B0.2 kg Special B 34 115 2.7%
0.5 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 6.8%
7.3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Pellet 8.2 Boil 60 min 22.62 100%
 
Mash Guidelines
Amount Description Type Temp Time
L -- 64 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes

Still very light in palate, despite of colour.

If possible, replace pale ale with abbey

special B - very dark crystal

Sugar is a critical component of abbey and Trappist beer. It serves to boost gravity and fermentables, but, more importantly, keeps body relatively light without compromising complexity and richness.

sugar - demerara

bring pH to 5.3

saaz - for pales (Trappist single, tripel); gives more citrus notes. Darker beers from this range (dubbel, quadrupel) accomodate perle, styrian well (spicier)

After 2 weeks of fermentation 22C it attenuated to 1.014. Keep for another 3 days if doesn't change, bottle.

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  • Public: Yup, Shared
  • Last Updated: 2015-09-18 08:44 UTC
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