Dubbel Ommegang

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
Members can download and share recipes

Brewer: Martin Farstad Borg
Batch Size: 9.25 galStyle: Belgian Dubbel (26B)
Boil Size: 11.50 galStyle Guide: BJCP 2015
Color: 26.4 SRMEquipment: Braumeister 50L
Bitterness: 20.1 IBUsBoil Time: 60 min
Est OG: 1.075 (18.1° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 g Calcium Chloride (Mash 60 min) Misc 1
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
20 lbs 6.19 oz Pale Ale (BestMälz) (2.5 SRM) Grain 3
2 lbs 13.71 oz Caraaroma (Weyermann) (178.0 SRM) Grain 4
2 lbs 5.32 oz Munich (BestMälz) (7.6 SRM) Grain 5
1 lbs 14.47 oz Amber (Crisp) (35.5 SRM) Grain 6
2 lbs 3.27 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 7
1.76 oz Spalter Select [3.6%] - Boil 60 min Hops 8
1.76 oz Bobek [6.1%] - Boil 15 min Hops 9
1 pkgs Northeastern Abbey (Yeast Bay #-) Yeast 10

Taste Notes

Kjøl til 17C 120min oksygen. Pitch slurry fra 2rør i 2ltr starter. 26.3: 18C. 27.3: 19C. 28.3: 21C. 29.3: 22,5C. Cøk med 1-2 grader pr dag inntil 24C. Hold til nær FG. Overfør til fat. Hold rundt 14C i en uke. Crash til 1C i serveringsfryser og tapp ut en halvliter etter 2 uker for å fjerne gjærkake.
x
This website is using cookies. More info. That's Fine