Dubbel Trubbeld v2

All Grain Recipe

Submitted By: skeightley (Shared)
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Brewer: Stephen Keightley
Batch Size: 6.08 galStyle: Belgian Dubbel (18B)
Boil Size: 7.24 galStyle Guide: BJCP 2008
Color: 14.4 SRMEquipment: Crown Urn (40L) with recirculation pump, BIAB
Bitterness: 20.5 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: BIAB, Step Mash for Belgian Dubbel
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Two Stage Dubbel
ABV: 8.1%Taste Rating: 39.3

Ingredients
Amount Name Type #
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
15.87 oz Barley, Flaked (1.7 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
2 lbs 3.27 oz Munich Malt (9.0 SRM) Grain 5
9 lbs 14.73 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
7.05 oz Candi Sugar, Clear (0.5 SRM) Sugar 7
1 lbs 1.64 oz Candi Sugar, Amber (75.0 SRM) Sugar 8
0.44 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 9
0.25 oz Tettnang [4.5%] - Boil 30 min Hops 10
0.53 oz Tettnang [4.5%] - Boil 0 min Hops 11

Notes

Mark 3 changes: additional bitterness and head retention required. Added higher AA hops to bitter and flaked barley for protein. Mark 2 changes: 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. Still having trouble with stable temperatures in mash. Step one more like 60, then 70, 73. Boil off wasn't as much as expected, wort into fermenter measured around 24.5L. Brewhouse efficiency around 73.5% - but wort only reached 1.062 due to larger volume - added 250g more clear candy and around 630g dextrose (overshot target and hit 1.075 og).