Lawerences dubbel

All Grain Recipe

Submitted By: lawerence (Shared)
Members can download and share recipes

Brewer: Lawerence
Batch Size: 5.02 galStyle: Belgian Dubbel (18B)
Boil Size: 6.81 galStyle Guide: BJCP 2008
Color: 21.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 20.0 IBUsBoil Time: 90 min
Est OG: 1.071 (17.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.45 gal Antwerp, Belgium Water 1
1.77 g Calcium Chloride (Mash 90 min) Misc 2
1.05 g Gypsum (Calcium Sulfate) (Mash 90 min) Misc 3
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 4
0.98 g Salt (Mash 90 min) Misc 5
9 lbs 13.03 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
14.82 oz Munich Malt (9.0 SRM) Grain 7
7.78 oz Aromatic Malt (26.0 SRM) Grain 8
7.78 oz Caramunich Malt (56.0 SRM) Grain 9
7.78 oz Special B Malt (180.0 SRM) Grain 10
7.76 oz Cane (Beet) Sugar (0.0 SRM) Sugar 11
7.05 oz Candi Sugar, Dark (275.0 SRM) Sugar 12
0.49 oz Magnum [14.0%] - Boil 90 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
0.7 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 15

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine