Belgium Dubble

Partial Mash Recipe

Submitted By: Hotpoker (Shared)
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Brewer: Wijnand
Batch Size: 6.08 galStyle: Belgian Dubbel (18B)
Boil Size: 8.87 galStyle Guide: BJCP 2008
Color: 36.4 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 21.3 IBUsBoil Time: 90 min
Est OG: 1.068 (16.6° P)Mash Profile: BIAB, Full Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.08 gal Auckland Water 1
1 lbs 13.31 oz Caraaroma (130.0 SRM) Grain 2
14.65 oz Munich Malt (8.0 SRM) Grain 3
14.65 oz Wheat Malt, Ger (2.0 SRM) Grain 4
8.14 oz Caramunich Malt (56.0 SRM) Grain 5
6.51 oz Melanoiden Malt (20.0 SRM) Grain 6
1 lbs 0.28 oz Light Dry Extract (8.0 SRM) Dry Extract 7
5 lbs 14.44 oz Belgium Ale Extract (12.5 SRM) Extract 8
1 lbs 2.46 oz Candi Sugar, Dark (275.0 SRM) Sugar 9
0.85 oz Hallertauer, New Zealand [8.5%] - Boil 60 min Hops 10
1 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 11

Notes

Astringent tast after boil. Suspect tanin leach, possibly to sparging too much.