Belgian Dubbel

All Grain Recipe

Submitted By: TheGremlyn (Shared)
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Brewer: Colin
Batch Size: 10.00 galStyle: Belgian Dubbel (18B)
Boil Size: 12.87 galStyle Guide: BJCP 2008
Color: 14.8 SRMEquipment: CGB Brewstand
Bitterness: 24.1 IBUsBoil Time: 65 min
Est OG: 1.070 (17.0° P)Mash Profile: English Mash, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.1° P)Fermentation: My Aging Profile
ABV: 7.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
18 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
4 lbs Munich Malt (9.0 SRM) Grain 2
1.25 oz Phoenix [10.6%] - First Wort Hops 3
1 lbs Candi Syrup, D-90 [Boil for 15 min] (90.0 SRM) Extract 4
1 lbs Candi Syrup, D-90 [Boil for 14 min] (90.0 SRM) Extract 5
1 lbs Candi Syrup, D-45 [Boil for 13 min] (45.0 SRM) Extract 6
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 7

Taste Notes

4/28/14: Has the desired dark fruit notes, but needs more esters from warmer fermentation. Considerations for next batch: use D45 and D90 syrups; up the bittering ratio a LITTLE bit? 7/13/15: Swapped 1lb D-180 for 1lbs D-4, uppedbitter ratio from .3-.35 to .35-.4 4/6/16: 1.070 -> 1.007 (1.004 for sour culture). Um bananas? Uh-oh.

Notes

Bittering ratio of 0.35-0.40 Fermentation: temp set to 68F for first 24 hours (unless not very active then wait), then set ambient to 72F and let free rise.

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