Julebandit

All Grain Recipe

Submitted By: morfmir (Shared)
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Batch Size: 6.08 galStyle: Belgian Dubbel (18B)
Boil Size: 7.67 galStyle Guide: BJCP 2008
Color: 29.2 SRMEquipment: grainfather
Bitterness: 20.1 IBUsBoil Time: 90 min
Est OG: 1.074 (18.0° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.60 gal Distilled Water Water 1
2.64 gal mit vand Water 2
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.00 g Calcium Chloride (Mash 60 min) Misc 4
2.00 g Salt (Mash 60 min) Misc 5
11 lbs 0.37 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
1 lbs 1.64 oz Munich Malt (9.0 SRM) Grain 7
10.58 oz Caramunich Malt (56.0 SRM) Grain 8
10.58 oz Melanoiden Malt (20.0 SRM) Grain 9
10.58 oz Special B Malt (180.0 SRM) Grain 10
1 lbs 1.64 oz Candi Sugar, Dark (275.0 SRM) Sugar 11
10.58 oz Cane (Beet) Sugar (0.0 SRM) Sugar 12
1.76 oz Tettnang [4.5%] - Boil 60 min Hops 13
0.50 Whirlfloc Tablet (Boil 15 min) Misc 14
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 15
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 16

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