Pagehouse Dubbel

All Grain Recipe

Submitted By: pagehouse (Shared)
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Brewer: Dean Page
Batch Size: 5.50 galStyle: Belgian Dubbel (26B)
Boil Size: 7.74 galStyle Guide: BJCP 2015
Color: 15.2 SRMEquipment: Dean's Brew gear - 5/10G All Grain
Bitterness: 9.9 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.008 SG (2.0° P)Fermentation: Belgian Dubbel
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.02 gal Aurora, CO Water 1
9 lbs 12.00 oz Pale Malt (2 Row) US - #1631 (2.0 SRM) Grain 2
1 lbs Munich II (Weyermann) - #1217 (8.5 SRM) Grain 3
6.08 oz Special B Malt - #1189 (180.0 SRM) Grain 4
2.08 oz Aromatic Malt - #1188 (26.0 SRM) Grain 5
2.08 oz Chocolate Rye Malt - #1215 (250.0 SRM) Grain 6
1 lbs Candi Sugar - Amber (D-45) (45.0 SRM) Sugar 7
1.25 oz Hallertau [4.0%] - Boil 45 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 Chiller Coil (Boil 15 min) Misc 10
1 pkgs Belgian Ale (White Labs #WLP550) Yeast 11

Notes

Put carboy on heater mat and plugged it into thermostat. Fermentation phase 1 - 68F