Double Puggle Belgian Dubble
Partial Mash Recipe
Submitted By: gewolke (Shared)
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|Brewer: George Wolke|| |
|Batch Size: 5.00 gal||Style: Belgian Dubbel (18B)|
|Boil Size: 5.50 gal||Style Guide: BJCP 2008|
|Color: 16.6 SRM||Equipment: 7 Gallon with Chiller|
|Bitterness: 23.7 IBUs||Boil Time: 60 min|
|Est OG: 1.075 (18.3° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.015 SG (3.8° P)||Fermentation: Ale, Two Stage|
|ABV: 8.0%||Taste Rating: 0.0|
||Caramunich Malt (56.0 SRM)
||Special B Malt (180.0 SRM)
||Extra Light Dry Extract (3.0 SRM)
||Cascade [6.3%] - Boil 60 min
||Cascade [6.3%] - Boil 10 min
||Candi Sugar, Clear [Boil for 10 min] (0.5 SRM)
||Trappist Ale (White Labs #WLP500)
Taste Notes2/4: Super Bowl Sunday….Three weeks in bottle…Beer tastes great. Definite chocolate and carmel…Alcohol content is not obnoxious but you can tell its not a weak beer….We’ll enjoy a few today, then we’ll try it again in 2 weeks….
NotesModification of all grain recipe to use dry extract as base. Color and bitterness set per Dubble parameters. ABV lowered to 7.5%
OG = 1.073 (vs 1.071 estimated)
Pitched yeast at 80 degrees.
12/30, 530am, May be beginning active fermentation. Active fermentation ended on 1/7. Fermentation at ~65 degrees the entire time.
Will leave in Primay for 14 days total (until 1/12) then move to bottle.
Bottled on 1/12….FG = 1.02 (vs 1.017 estimated)