Belgian Dubbel

All Grain Recipe

Submitted By: andrewjsledge (Shared)
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Brewer: Andrew Sledge
Batch Size: 5.00 galStyle: Belgian Dubbel (18B)
Boil Size: 6.79 galStyle Guide: BJCP 2008
Color: 16.8 SRMEquipment: Andrew's Equipment
Bitterness: 17.3 IBUsBoil Time: 90 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Belgian Dubbel
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 12.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs Munich Malt (9.0 SRM) Grain 2
6.0 oz Special B Malt (180.0 SRM) Grain 3
2.0 oz Aromatic Malt (26.0 SRM) Grain 4
2.0 oz Chocolate Rye Malt (250.0 SRM) Grain 5
12.0 oz Candi Sugar, Amber (75.0 SRM) Grain 6
1.2 oz Hallertauer [4.8%] - Boil 45 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2 pkgs Belgian Style Ale Yeast Blend (White Labs #WLP575) Yeast 9

Notes

Candi sugar a late addition at 60m