Belgian Dubbel
All Grain Recipe
Submitted By: ChrisGram504 (Shared)
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Brewer: Chris G | |
Batch Size: 5.00 gal | Style: Belgian Dubbel (18B) |
Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
Color: 36.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 13.5 IBUs | Boil 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%This Recipe Has Not Been Rated