Belgian Dubbel (Greg Hughes recipe)

All Grain Recipe

Submitted By: BenB (Shared)
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Brewer: Ben
Batch Size: 6.08 galStyle: Belgian Dubbel (18B)
Boil Size: 8.33 galStyle Guide: BJCP 2008
Color: 16.1 SRMEquipment: Ben's set up ( 5 Gal/30 L) - All Grain
Bitterness: 17.9 IBUsBoil Time: 70 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 10.95 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
14.11 oz Special B Malt (180.0 SRM) Grain 2
10.58 oz Caramunich Malt (56.0 SRM) Grain 3
14.11 oz Candi Sugar, Clear (0.5 SRM) Sugar 4
1.23 oz Hallertauer Hersbrucker [4.0%] - Boil 70 min Hops 5
0.30 tsp Irish Moss (Boil 10 min) Misc 6
1.23 oz Tettnang [4.5%] - Boil 10 min Hops 7
1.0 pkgs Belgian Witbier (Wyeast Labs #3944) Yeast 8

Notes

65% Ashbeck, 35% tap Bru'n Water v.3.4 Water Adjustments Belgian Dubbel Profiles (ppm) Exist Mash Finished Ca 99 55 51 Mg 4 17 16 Na 29 16 13 SO4 44 85 71 Cl 43 67 55 HCO3 256 46 NA SO4/Cl Ratio 1.3 Batch Volume 18.93 Liters Total Mash 15.65 Liters Mash Dilution 10.17 Liters Total Sparge 22.80 Liters Sparge Dilution 14.82 Liters Mineral Additions (gm) Mash Sparge Gypsum . 0.9 1.4 Calcium Chloride 0.0 0.0 Epsom Salt 0.5 0.7 Mag Chloride 1.4 2.1 Canning Salt 0.0 0.0 Baking Soda 0.0 Not Recommended Chalk . 0.0 Not Recommended Pickling Lime 0.0 Not Recommended Mash Acid Additions CRS 88.00 % 3.13 (ml) 0.00 (ml) Sparge Acid Addtions Phosphoric 10.00 % 22.42 (ml) 0.00 (ml)

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