Some experience · 20 litres · all grain
Belgian Dubbel
Deep amber, with raisin and dark caramel that come from candi syrup and yeast rather than from roast. Rich to smell and unexpectedly dry to drink.
Original gravity
1.062
at 72% efficiency
Final gravity
1.014
78% apparent attenuation
Alcohol
6.4%
by volume
Bitterness
17 IBU
Tinseth
Colour
16.8 SRM
33 EBC, Morey
Grain bill
5.67 kg
0.28 kg per litre
Brewed to Belgian Dubbel, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Dark candi syrup rather than crystal malt. Crystal gets you a similar colour and leaves the beer heavy; the syrup ferments out, which is how a 7% beer stays drinkable.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pilsner malt | 5.00 kg | 1.8 L | 37 ppg | 88% |
| Aromatic malt | 0.30 kg | 20 L | 35 ppg | 5% |
| Special B The raisin. This single malt is most of what makes a dubbel taste like a dubbel, and 120 g in 20 litres is already plenty. | 0.12 kg | 180 L | 31 ppg | 2% |
| Dark candi syrup Added at 15 minutes. Ferments out, so it deepens the colour and flavour without leaving it sticky. | 0.25 kg | 180 L | 32 ppg | 4% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Styrian Golding | 30 g | 5% | 60 min | 15.5 IBU |
| Saaz | 15 g | 3.5% | 10 min | 2.0 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 65C for 60 minutes.
- 02Boil 90 minutes, stirring the candi syrup in with 15 minutes left.
- 03Pitch at 19C and allow a free rise to 24C over the first three days.
- 04Condition three weeks, then package at 2.8 volumes.
Numbers for the day
- Mash
- 65 C for 60 min
- Strike water at 3 L/kg
- 71.2 C
- Strike volume
- 17.0 L
- Boil
- 90 min
- Ferment
- 19-24 C
- Carbonate to
- 2.8 volumes
- Priming dextrose
- 151 g
- Yeast
- Belgian AbbeyWyeast 1214
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.8 volumes this one needs about 151 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99