Print

Dubbel

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed October 21, 2017

Specifics
Style: Belgian Dubbel
Contributor: Dustin Zastera
Yield: 5 gallons
Color (SRM/EBC): 27.1/53.3
Bitterness (Calc): 15.4 IBU (Tinseth)
BU/GU: 0.21
Calories: 242 (12 ounces)
ABV: 8.9%
ABW: 7%
OG: 1.075
OG (Plato): 18.2° P
FG: 1.008
FG (Plato): 2.05° P
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
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
Adjuncts
0.63 pounds Candi Sugar, Dark  
0.50 pounds Sucrose (Table Sugar)  
Non-Fermentables
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  
Hops
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
Boil
Total Boil Time: 90 minutes
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 2000 ml
Procedure

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.

Dubbel
Date Brewed:  
Brewer/Assistant:  
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
 

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.