Belgian Dubble
All Grain Recipe
Submitted By: iamthecage (Shared)Members can download and share recipes
Batch Size: 5.00 gal | Style: Belgian Dubbel (18B) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 28.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 18.2 IBUs | Boil Time: 60 min |
Est OG: 1.072 (17.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.013 SG (3.4° P) | Fermentation: Ale Dubbel, Two Stage |
ABV: 7.7% | Taste Rating: 35.0 |
Amount | Name | Type | # |
---|---|---|---|
11 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 |
8.00 oz | Caramunich Malt (56.0 SRM) | Grain | 2 |
8.00 oz | Special B Malt (180.0 SRM) | Grain | 3 |
1 lbs | Candi Sugar, Dark (275.0 SRM) | Sugar | 4 |
1.00 oz | Hallertau [4.5%] - Boil 60 min | Hops | 5 |
0.50 oz | Hallertau [4.5%] - Boil 30 min | Hops | 6 |
1.05 | Whirlfloc Tablet (Boil 5 min) | Misc | 7 |
1.05 tsp | Yeast Nutrient (Boil 5 min) | Misc | 8 |
1.0 pkgs | Belgian Abbey II (Wyeast Labs #1762) | Yeast | 9 |