Double Puggle Belgian Dubble

Partial Mash Recipe

Submitted By: gewolke (Shared)
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Brewer: George Wolke
Batch Size: 5.00 galStyle: Belgian Dubbel (18B)
Boil Size: 5.50 galStyle Guide: BJCP 2008
Color: 16.6 SRMEquipment: 7 Gallon with Chiller
Bitterness: 23.7 IBUsBoil 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 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)