Belgian Dubble

All Grain Recipe

Submitted By: iamthecage (Shared)
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Batch Size: 5.00 galStyle: Belgian Dubbel (18B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 28.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 18.2 IBUsBoil 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

Ingredients
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

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