Belgian Dubbel 
All Grain Recipe
Submitted By: TheGremlyn (Shared)
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| Brewer: Colin | |
| Batch Size: 10.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 12.87 gal | Style Guide: BJCP 2008 |
| Color: 14.8 SRM | Equipment: CGB Brewstand |
| Bitterness: 24.1 IBUs | Boil 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.This Recipe Has Not Been Rated
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