Dubbel Trubbeld 
All Grain Recipe
Submitted By: skeightley (Shared)
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| Brewer: Stephen Keightley | |
| Batch Size: 5.81 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 7.94 gal | Style Guide: BJCP 2008 |
| Color: 14.0 SRM | Equipment: My Electric Urn (40 L) - BIAB |
| Bitterness: 19.1 IBUs | Boil Time: 60 min |
| Est OG: 1.084 (20.2° P) | Mash Profile: BIAB, Step Mash for Belgian Dubbel |
| Est FG: 1.003 SG (0.7° P) | Fermentation: Ale, Two Stage Dubbel |
| ABV: 10.8% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 7.05 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
2 |
| 2 lbs 3.27 oz |
Munich Malt (9.0 SRM) |
Grain |
3 |
| 9 lbs 14.73 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
4 |
| 3.53 oz |
Special B Malt (180.0 SRM) |
Grain |
5 |
| 1 lbs 1.64 oz |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
6 |
| 1 lbs 6.22 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
7 |
| 1 lbs 1.64 oz |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
8 |
| 1.41 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
9 |
| 0.28 oz |
Tettnang [4.5%] - Boil 30 min |
Hops |
10 |
| 0.35 oz |
Tettnang [4.5%] - Boil 0 min |
Hops |
11 |
| 2.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
12 |
Taste Notes
Scored 40 at Gold Coast and Fraser Coast.Notes
This was designed to be an improvement on Dubbel YaLumba. I adjusted to be closers to style in OG and IBM. Added wheat malt for improvement to head.
Step mash. Protein rest 55 for 10mins. 67 for 45mins. 72 mins for 30.
Still having trouble with stable temperatures in mash. Step one more like 60, then 70, 73.
Boil off wasn't as much as expected, wort into fermenter measured around 24.5L. Brewhouse efficiency around 73.5% - but wort only reached 1.062 due to larger volume - added 250g more clear candy and around 630g dextrose (overshot target and hit 1.075 og).This Recipe Has Not Been Rated
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