18B Belgian Dubbel v2

All Grain Recipe

Submitted By: MaltLicker (Shared)
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Brewer: Malt Licker
Batch Size: 4.50 galStyle: Belgian Dubbel (18B)
Boil Size: 7.08 galStyle Guide: BJCP 2004
Color: 12.6 SRMEquipment: Keggle 50L (13.5 gallons)
Bitterness: 14.9 IBUsBoil Time: 90 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.009 SG (2.4° P)Fermentation: My Aging Profile
ABV: 7.3%Taste Rating: 35.0

Ingredients
Amount Name Type #
4 lbs 12.00 oz Pilsen (Dingemans) (1.6 SRM) Grain 1
4 lbs Pilsner (Weyermann) (2.4 SRM) Grain 2
12.00 oz Vienna Malt (Weyermann) (3.9 SRM) Grain 3
5.12 oz Barley, Flaked (Briess) (1.7 SRM) Grain 4
4.00 oz Caramunich Malt (Dingemans) (57.0 SRM) Grain 5
4.00 oz Munich I (Weyermann) (9.0 SRM) Grain 6
4.00 oz Munich II (Weyermann) (10.0 SRM) Grain 7
2.88 oz Crystal, Extra Dark (Simpsons) (160.0 SRM) Grain 8
2.88 oz Special B (Dingemans) (147.5 SRM) Grain 9
2.08 oz Wheat Malt, Pale (Weyermann) (2.4 SRM) Grain 10
1.10 oz Saaz [2.3%] - First Wort Hops 11
0.70 oz Fuggles [4.2%] - First Wort Hops 12
12.00 oz Cane (Beet) Sugar (0.0 SRM) Sugar 13
8.00 oz Candi Syrup D2 (80.0 SRM) Sugar 14
7.43 oz Culture Sample (Boil 35 min) Misc 15
1.00 Whirlfloc Tablet (Boil 13 min) Misc 16
2.20 g Wyeast Nutrient (Boil 10 min) Misc 17
1.00 Wort Chiller (Boil 9 min) Misc 18
1 pkgs Belgian Ale (Wyeast Labs #1214) Yeast 19

Taste Notes

Chalk 1.0; Gyp 0.0; CalChlr 1.50; Epsom 1.20; Soda 1.5; RA=+65 C:S = 1.37 malty. SRM=15

Notes

Note: FWH at -10%. XFER 4.0 gals to 2ndy 1/1/10. Nice aroma. Bottled 3/10/10 w/ 4.5 oz CS to 3.0 vols CO2. FG 1.011. Aroma and taste excellent.