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 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
1 |
8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
2 |
7 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
3 |
1.00 oz |
Cascade [6.3%] - Boil 60 min |
Hops |
4 |
0.50 oz |
Cascade [6.3%] - Boil 10 min |
Hops |
5 |
1 lbs |
Candi Sugar, Clear [Boil for 10 min] (0.5 SRM) |
Sugar |
6 |
1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
7 |
Taste Notes
2/4: 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….Notes
Modification 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)This Recipe Has Not Been Rated