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Westmalle Dubbel clone

Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 22 g (Per 330ml)

Created: Thursday February 7th 2019

Original Gravity:

1.081

Final Gravity:

1.015

ABV (standard):

8.7%

IBU (tinseth):

27.6

SRM (morey):

30.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Belgian - Pilsner4 kg Pilsner	37	1.6	67.8%
0.75 kg	American - Vienna0.75 kg Vienna	35	4	12.7%
0.25 kg	Belgian - Chocolate0.25 kg Chocolate	30	340	4.2%
0.90 kg	Candi Syrup - Belgian Candi Syrup - D-900.9 kg Belgian Candi Syrup - D-90	32	90	15.3%
5.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Saaz35 g Saaz Hops	Pellet	3.1	Boil	60 min	15.51	50%
35 g	Fuggles35 g Fuggles Hops	Pellet	4	Boil	20 min	12.12	50%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Saaz (Pellet) 35 g Saaz (Pellet) Hops	15.51	50%
35 g	Fuggles (Pellet) 35 g Fuggles (Pellet) Hops	12.12	50%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Mash in	Temperature	--	64 °C	60 min
	Mash out	Temperature	--	76 °C	20 min
10 L		Fly Sparge	--	76 °C	--
Starting Mash Thickness: 4 L/kg

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-High
Optimum Temp:	18 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 123 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
115	17.1	14.4	28.3	61.4	318.8
Mash Chemistry and Brewing Water Calculator

Notes

Tweaked from candisyrup recipe (OG1064, FG1008, SRM29, IBU24, VOL5GAL/19L). 90 minute boil, subbed styrian goldings with fuggles. Chill to 18C. Oxygenated 20 mins with air stone.

Mash water @4L/kg so not counting candisyrup (added just before flame-out) used 20L. Also sparged with 10L @approx 75C so total water used 30L and ended up 18L in fermentor (around 1 L of trub left when racking. OG reading @35C was 1076 (so with temp adjustment +0.005 closer to 1081). Therefore seems efficiency @80%. FG is 1016 at 21C so closer 1017 equals about 8.5%

Ramped up primary slowly to 26C over 9 days as bubbling started to slow (optimal lower & upper limits of wyeastlab3787 trappist-style high-gravity is 18-26C). (Optional didnt do is rack to secondary. At FG crash to 10C for 5 weeks to brighten). Bottle prime with Simplicity Candi Syrup at 32g/gallon. I used regular table sugar at 6-8g to get 3-4vol CO2 as per westmalle guidelines. Used 125g for the 17.5L. Hold bottles at 24C for 2 weeks for initial carbonation. At 1 week there was little carbonation so gave shake and up to 25C. Plan cellar 6 months

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-04-09 18:01 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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