Belgian Dubbel Beer Recipe Writing Brewing & Style Guide with Co-fermentation

Belgian Dubbel - David Heath - Co-fermentation Version

Brewfather link:- https://share.brewfather.app/XtNxPiwUnx9YHk
Type: All Grain
IBU : 23 (Tinseth)
Colour : 68 EBC
Original Gravity : 1.058
Final Gravity : 1.005
Batch Size : 19 L/5 US LQ GALLONS
Boil Time : 60 min
Brewhouse Efficiency: 75%
Mash Efficiency: 78.9%

Fermentables
2.96kg / 6.48lbs - Pilsner 3.5 EBC (64%)
694g / 24.48oz - Candi Sugar, Dark 540 EBC (15%)
463g / 16.33oz - Munich 14 EBC (10%)
231g / 8.14oz - Special B 300 EBC (5%)
185g / 6.52oz - Carapils 3.9 EBC (4%)
93g / 3.28oz - Maize, Flaked 3.9 EBC (2%)

If needed substitute the malts above with the closest you can find.

Hops
60 min Saaz - (20 IBU)
15 min Saaz - (4 IBU)
Use the IBU scores above with your own hops alpha acid percentage within brewing software.

If you cannot obtain Czech Saaz then you may substitute with the following:-
Polish Lublin, US Saaz, US Sterling, Tettnang

Yeast (Both pitched at start)
1 pkg - Lallemand Voss Kveik
1 pkg - Fermentis Abbey Ale BE-256

If you do not wish to use co-fermentation then just use the Abbey ale yeast.

Mash Profile
Two step plus mash out
62 °C/143.6 °F - 30 min - Mash 1
68 °C/154 °F - 30 min - Mash 2
75 °C/167 °F - 10 min - Mash out

Fermentation Profile
Ale 20°C/ 68°F
- 14 days - Primary - It is highly likely that the fermenation will be over before 14 days.
You can transfer the beer after 3 days with a consistent final gravity.
Raise the temperature towards then end to 23°C/ 73°F as directed in the video.

Channel links:-

facebook.com/groups/Brewbeer
https://www.teespring.com/stores/david-heath-homebrew

Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae