BrewEasy Dubbel Foundry Version

All Grain Recipe

Submitted By: smkranz (Shared)
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Brewer: Steve Kranz
Batch Size: 5.25 galStyle: Belgian Dubbel (18B)
Boil Size: 6.30 galStyle Guide: BJCP 2008
Color: 17.9 SRMEquipment: ANVIL Foundry 10.5 (5 gal batch) size
Bitterness: 21.7 IBUsBoil 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 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.

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