Dubbel Wide (1.2)

All Grain Recipe

Submitted By: RedClay (Shared)
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Brewer: Clay
Batch Size: 10.00 galStyle: Belgian Dubbel (18B)
Boil Size: 13.17 galStyle Guide: BJCP 2008
Color: 17.0 SRMEquipment: Single Tier
Bitterness: 20.0 IBUsBoil Time: 90 min
Est OG: 1.060 (14.9° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.3° P)Fermentation: Belgian Dubble 530
ABV: 6.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
16.00 gal Belgium (from Atlanta) Water 1
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
6.11 g Chalk (Mash 60 min) Misc 3
4.51 g Salt (Mash 60 min) Misc 4
1.69 g Calcium Chloride (Mash 60 min) Misc 5
0.85 g Epsom Salt (MgSO4) (Mash 60 min) Misc 6
16 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 7
1 lbs Aromatic Malt (Briess) (20.0 SRM) Grain 8
1 lbs Caramel Munich 60L (Briess) (60.0 SRM) Grain 9
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 10
8.00 oz Special B Malt (180.0 SRM) Grain 11
4.00 oz Acid Malt (3.0 SRM) Grain 12
2.00 oz Saaz [4.0%] - Boil 90 min Hops 13
1.00 oz Saaz [4.0%] - Boil 15 min Hops 14
1 pkgs Abbey Ale (White Labs #WLP530) Yeast 15
1 pkgs Trappist Ale (White Labs #WLP500) Yeast 16
8.00 oz Fig Puree (25.0 SRM) Adjunct 17
1 lbs D-90 Candi Sugar (90.0 SRM) Sugar 18
1 lbs Date Syrup/Molasses (60.0 SRM) Sugar 19