Belgian Raisin 
All Grain Recipe
Submitted By: kapper (Shared)
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| Batch Size: 11.89 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 14.53 gal | Style Guide: BJCP 2008 |
| Color: 25.6 SRM | Equipment: Braumeister 50L vidtskue |
| Bitterness: 25.5 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 7.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22 lbs 5.40 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 1 lbs 9.50 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
2 |
| 1 lbs 3.50 oz |
Special B Malt (180.0 SRM) |
Grain |
3 |
| 14.34 oz |
Caraaroma (Weyermann) (178.0 SRM) |
Grain |
4 |
| 14.07 oz |
Biscuit Malt (23.0 SRM) |
Grain |
5 |
| 12.99 oz |
Caramel/Crystal Malt - 110L (Bairds) (110.0 SRM) |
Grain |
6 |
| 10.58 oz |
Acidulated (BestMälz) (1.5 SRM) |
Grain |
7 |
| 6.51 oz |
Chocolate (BestMälz) (456.9 SRM) |
Grain |
8 |
| 1 lbs 3.50 oz |
Candi Syrup, D-45 (45.0 SRM) |
Extract |
9 |
| 1.02 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
10 |
| 2.01 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Boil 20 min |
Hops |
11 |
| 1.6 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
12 |
| 1.6 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
13 |
| 6.00 cup |
American Oak Cubes - Medium Toast (Secondary 12 weeks) |
Misc |
14 |
Notes
0,5 kg rosin trækker i mørk rom i en uke tilsettes ved flameout( skold rosiner med varm vørter)
3 kopper med eikechips trækker i rom en uke tilsettes ved sekundær gjøring
Tilsett kandis ved 30 min boil
Ene dunken gjæres ved 20 grader celsius
Andre dunken gjæres ved 28 grader ca
This Recipe Has Not Been Rated
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