Dubbel Ya Lumba Mark 2

All Grain Recipe

Submitted By: skeightley (Shared)
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Brewer: Stephen Keightley
Batch Size: 5.81 galStyle: Belgian Dubbel (18B)
Boil Size: 7.94 galStyle Guide: BJCP 2008
Color: 14.0 SRMEquipment: My Electric Urn (40 L) - BIAB
Bitterness: 21.2 IBUsBoil Time: 90 min
Est OG: 1.070 (17.0° P)Mash Profile: BIAB, Step Mash for Belgian Dubbel
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage Dubbel
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 14.73 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
2 lbs 3.27 oz Munich Malt (9.0 SRM) Grain 2
3.53 oz Special B Malt (180.0 SRM) Grain 3
7.05 oz Wheat Malt, Bel (2.0 SRM) Grain 4
1 lbs 1.64 oz Candi Sugar, Amber (75.0 SRM) Sugar 5
8.82 oz Candi Sugar, Clear (0.5 SRM) Sugar 6
1.41 oz Tettnang [4.5%] - Boil 60 min Hops 7
0.28 oz Tettnang [4.5%] - Boil 30 min Hops 8
0.35 oz Tettnang [4.5%] - Boil 0 min Hops 9
1 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 10

Notes

Mark 2: adjusted to be closers to style in OG and IBM. Added wheat malt for improvement to head. Step mash. Protein rest 55 for 10mins. 67 for 45mins. 72 mins for 30.