Belgian Dubbel

All Grain Recipe

Submitted By: ChrisGram504 (Shared)
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Brewer: Chris G
Batch Size: 5.00 galStyle: Belgian Dubbel (18B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 36.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 13.5 IBUsBoil Time: 60 min
Est OG: 1.077 (18.6° P)Mash Profile: Double Infusion, Full Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
8.00 oz Munich Malt - 10L (10.0 SRM) Grain 2
4.00 oz Aromatic Malt (26.0 SRM) Grain 3
0.96 oz Chocolate Malt (350.0 SRM) Grain 4
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 5
1.00 oz Tettnang [2.6%] - Boil 60 min Hops 6
0.50 oz Hallertauer [2.5%] - Boil 60 min Hops 7
0.50 oz Hallertauer Hersbrucker [2.5%] - Boil 15 min Hops 8
0.25 oz Styrian Goldings [2.8%] - Boil 15 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 11

Notes

Og 1.072 Move to secondary 1/8/2016 @1.024? Less esters than expected. Why so high gravity? Slow working yeast or too cold? FG. 1.012 7.9%

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