Belgisk Sur Brett Dubbel

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Belgian Dubbel (18B)
Boil Size: 19.01 galStyle Guide: BJCP 2008
Color: 27.2 SRMEquipment: Braumeister 50L
Bitterness: 8.1 IBUsBoil Time: 90 min
Est OG: 1.061 (14.9° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.002 SG (0.6° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 5.28 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
3 lbs 1.38 oz Wheat (BestMälz) (2.0 SRM) Grain 2
2 lbs 3.27 oz BestMälz Aromatic (BestMälz) (30.5 SRM) Grain 3
1 lbs 10.46 oz Munich (BestMälz) (7.6 SRM) Grain 4
1 lbs 4.04 oz Biscuit Malt (25.4 SRM) Grain 5
1 lbs 4.04 oz Carahell (Weyermann) (13.0 SRM) Grain 6
1 lbs 4.04 oz Caramunich II (Weyermann) (60.9 SRM) Grain 7
1 lbs 4.04 oz Special B Malt (180.0 SRM) Grain 8
5 lbs 8.19 oz Pale Liquid Extract (8.0 SRM) Extract 9
2 lbs 3.27 oz Candi Sugar, Dark (275.0 SRM) Sugar 10
0.60 oz Magnum [12.0%] - Boil 60 min Hops 11
5.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 12
1.0 pkgs Amalgamation (The Yeast Bay #) Yeast 13
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 14
1.0 pkgs Saccharomyces Brux like Troi (White Labs #WLP644) Yeast 15

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