Belgian "Dubsac" Dubbel

All Grain Recipe

Submitted By: ncole000 (Shared)
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Brewer: Nicholas Cole, Kevin Bright
Batch Size: 6.00 galStyle: Belgian Dubbel (18B)
Boil Size: 7.56 galStyle Guide: BJCP 2008
Color: 15.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 21.3 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
3 lbs Munich Malt (9.0 SRM) Grain 2
12.00 oz Special B Malt (180.0 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 5
4.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6
0.50 oz Northern Brewer [9.6%] - Boil 60 min Hops 7
1.00 oz Hallertauer [4.7%] - Boil 30 min Hops 8
2 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 9

Taste Notes

collected 7.5 gal pre boil on 1.045 might do a longer boil if needed