Parting Glass Belgian Dubbel Beer Recipe | All Grain Belgian Dubbel | Brewer's Friend
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Parting Glass Belgian Dubbel

225 calories 22.5 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Serious Eats
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday December 18th 2015
1.068
1.016
6.8%
16.9
22.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Belgian - Pilsner7 lb Pilsner 37 1.6 53.8%
3 lb Belgian - Munich3 lb Munich 38 6 23.1%
8 oz Canadian - Pale Wheat8 oz Pale Wheat 36 2 3.8%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.8%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 3.8%
4 oz Belgian - Special B4 oz Special B 34 115 1.9%
4 oz American - Chocolate4 oz Chocolate 29 350 1.9%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) 32 80 7.7%
208 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 First Wort 0 min 16.9 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt equalize at 149° Decoction -- 160 °F 15 min
9.75 qt equalize at 168° Decoction -- 202 °F 60 min
2.5 gal sparge after vorloff and drain to kettle Sparge -- 172 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

1.
Heat 15 quarts tap water to 160°F and add to mash tun.

2.
Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. The mash temperature should equalize to 149°F.

3.
In a separate container, heat 9 3/4 quarts tap water to 202°F.

4.
Mash out by adding 9 3/4 quarts of 202°F tap water to mash tun, while stirring, after allowing the mash to rest for 60 minutes. Temperature should equalize to approximately 168°F.

5.
Leave at mash out temperature for 15 minutes. In a separate container, heat 2 1/2 gallons tap water to 172°F.

6.
Slowly drain off wort and add back to mash tun, recirculating until the wort runs clear and free of grain particles.

7.
Drain mash tun to boil kettle, sparging with 2 1/2 gallons of 172°F tap water. Add hops.

8.
After all mash runnings are collected, add sugars and record preboil gravity. Bring wort to boil.

9.
Allow wort to boil 60 minutes, adding Whirlfloc and yeast nutrients as noted above. (If your brewing system doesn’t produce a vigorous boil, consider extending the boil to 75 or 90 minutes and adding the hops at 60 minutes.)

10.
Chill wort and transfer to a sanitized carboy or bucket with an airlock. Aerate by shaking or oxygenate with an oxygenation stone.

11.
Pitch yeast and allow to ferment at 64°F to 66°F for 2 to 3 days, then allow fermentation temperature to free rise.

12.
Rack beer to second sanitized carboy or bucket and allow to condition, tasting periodically to check on flavor development.

13.
Bottle or keg at 2.5 to 3 volumes. (Keg if you like, but this will really shine when bottle conditioned.)

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  • Public: Yup, Shared
  • Last Updated: 2016-12-15 19:29 UTC
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