Rum Dubbel

All Grain Recipe

Submitted By: Robs56 (Shared)
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Brewer: Rob Sanderson
Batch Size: 5.25 galStyle: Belgian Dubbel (26B)
Boil Size: 7.24 galStyle Guide: BJCP 2015
Color: 17.4 SRMEquipment: Rob's Pot (10 G) & Cooler (10 G)
Bitterness: 20.7 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Stone Path Pilsner (2.0 SRM) Grain 1
2 lbs 8.00 oz Brewer's Malt, 2-Row, Premium (Great Western) (2.0 SRM) Grain 2
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
4.00 oz Caramunich III (Weyermann) (71.0 SRM) Grain 4
4.00 oz Special B Malt (180.0 SRM) Grain 5
1.60 oz Acid Malt (3.0 SRM) Grain 6
1.00 oz Mt. Hood [6.0%] - Boil 60 min Hops 7
0.35 oz Tettnang, U.S. [4.5%] - Boil 5 min Hops 8
1.0 pkgs Allagash House Yeast (Sanderhaus #-) Yeast 9
1 lbs Candi Syrup, D-90 (90.0 SRM) Extract 10
1.0 pkgs Brettanomyces Bruxellensis (The Yeast Bay #TYB184) Yeast 11
1.50 oz Hungarian Oak Cubes - Medium Toast - Rum Soaked (Secondary 7 days) Misc 12

Notes

https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=55JTB4X

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