BrewEasy Dubbel Foundry Version 
All Grain Recipe
Submitted By: smkranz (Shared)
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| Brewer: Steve Kranz | |
| Batch Size: 5.25 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 6.30 gal | Style Guide: BJCP 2008 |
| Color: 17.9 SRM | Equipment: ANVIL Foundry 10.5 (5 gal batch) size |
| Bitterness: 21.7 IBUs | Boil Time: 90 min |
| Est OG: 1.068 (16.5° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 7.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 2.36 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 15.32 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 11.49 oz |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 7.28 oz |
Biscuit Malt (23.0 SRM) |
Grain |
4 |
| 5.74 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
| 11.49 oz |
Candi Syrup, Dark [Boil] (121.0 SRM) |
Sugar |
6 |
| 7.66 oz |
Cane (Beet) Sugar [Boil] (0.0 SRM) |
Sugar |
7 |
| 1.89 oz |
Tettnang [3.7%] - Boil 60 min |
Hops |
8 |
| 1.05 items |
Servomyces (Boil 15 min) |
Misc |
9 |
| 1.05 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.4 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
11 |
| 0.5 pkgs |
Belgian Ale (White Labs #WLP550) |
Yeast |
12 |
Notes
Bottled 7/4/14.
Re-yeasted with 310 grams of table sugar dissolved to volume of 300ml, and 20ml of rehydrated bottling yeast per 5 gallon bucket. Prior re-yeasting has resulted in very light carbonation, so for this batch I used 1.5x the amount of yeast shown in my re-yeasting spreadsheet.This Recipe Has Not Been Rated
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