From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed February 25, 2018

Style: Belgian Dubbel
Brewer: Dustin Zastera
Brew Date: March 15, 2015
Yield: 5 gallons
Color (SRM/EBC): 27.1/53.3
Bitterness (Calc): 15.4 IBU (Tinseth)
BU/GU: 0.21
Calories: 242 (12 ounces)
Conditioning: Bottles
ABV: 8.9%
ABW: 7%
Bottling ABV: 9.4%
Batch No: 121
OG: 1.075
OG (Plato): 18.2° P
Target OG: 1.073
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.010
Real Extract: 4.97° P
App. Atten.: 88.7%
Real Atten.: 72.7%
BJCP Style Info: Belgian Dubbel
O.G.: 1.062 - 1.075
F.G.: 1.008 - 1.018
ABV: 6.0 - 7.6%
Bitterness: 15 - 25 IBUs
Color: 10 - 17 SRM
Info: A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.

General Information
Method: All Grain

3/15/15 - Pitched at 9p.  Aerated for 10 minutes, until a thin froth covered the entire surface.

3/16/15 - Evidence of positive pressure at 8 hours.  Krausen had formed by 20 hours.  Indicated 62F with a room temperature of 59F.  Unseasonable warm weather has prevented the furnace from running and the basement is cooling significantly.

3/17/15 - Still happily fermenting along.  Good, stable krausen and rolling ferment.  Indicated 62F in a 60F room.

3/18/15 - Still fermenting nicely, krausen slightly receded.  I draped a dish towel over the carboy in an effort to slightly raise the temperature.  Indicated 62F, room 60F.

3/22/15 - Transferred to secondary.  Still some activity as it finishes.

5/19/15 - Bottled with 5oz corn sugar.  Yielded 23x22oz and 6x12oz.

Malts and Grains
11.50 pounds Rahr Pilsen Malt 93.9% of grist
0.25 pounds Belgian Special B Malt 2% of grist
0.25 pounds German CaraMunich Malt I 2% of grist
0.25 pounds Debittered Black Malt 2% of grist
12.25 pounds Total Grain Weight 100% of grist
0.63 pounds Candi Sugar, Dark  
0.50 pounds Sucrose (Table Sugar)  
0.40 oz. (crushed) Coriander Seed @ 1 minutes  
1 Whirlfloc @ 15 minutes  
1/2 tsp. Yeast Nutrient @ 15 minutes  
5 ea. (crushed) Peppercorn @ 1 minutes  
0.50 ounces Northern Brewer 9.6% Pellets @ 90 minutes
Type: Bittering
Use: Boil
4.8 AAUs
1.00 ounces Saaz 3.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma
3.5 AAUs
1.50 ounces Total Hop Weight 8.3 AAUs
Total Boil Time: 90 minutes
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 2000 ml
Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Mash in with 13.2 qt at 163F to hit a first rest temperature of 148F. Rest 30 minutes and infuse with 3 qt at boil to raise the temperature to 158F.  Rest 60 minutes.  Mash out with 4 qt at boil to hit 170F.  Drain and sparge with an additional 3.5 gallons at 170F.

Special Procedures

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T corn syrup.  Cooked 4 hours at 270F, with an ending at 320F to hit hard crack.  The color is just a shade darker than dark brown bottle glass of the same thickness.

Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.1  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.4  
Post-Boil Amount: 5  
Boil Time: 90  
Original Gravity: 1.075 / 18.2° P  
Brew Day Notes

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