Flying Trapeze #CLB

All Grain Recipe

Submitted By: Kedhouse (Shared)
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Batch Size: 5.00 galStyle: Belgian Dubbel (26B)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 12.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 16.6 IBUsBoil Time: 60 min
Est OG: 1.073 (17.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 11.46 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1.76 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs 1.64 oz Munich Malt (9.0 SRM) Grain 3
2 lbs 3.27 oz Pale Malt, Maris Otter (3.0 SRM) Grain 4
1 lbs 1.64 oz Wheat, Torrified (1.7 SRM) Grain 5
1 lbs 1.64 oz Candi Sugar, Amber (75.0 SRM) Sugar 6
0.71 oz Styrian Goldings [5.4%] - Boil 60 min Hops 7
1.76 oz Styrian Goldings [5.4%] - Boil 5 min Hops 8
0.75 oz Orange Peel, Sweet (Boil 5 min) Misc 9
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 10
1.0 pkgs Brett - Funk Weapon 2 ( #) Yeast 11

Notes

Ferment for 1 week with 3522 then add Funk Weapon 2 pitch and dry hop with the remaining 30g of styrian Goldings. Secondary and gelatin.

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