Dubbel - OB 
All Grain Recipe
Submitted By: joshiggity (Shared)
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| Brewer: Adam Barhan | |
| Batch Size: 5.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 7.37 gal | Style Guide: BJCP 2008 |
| Color: 29.9 SRM | Equipment: Keggle and 10Gal Coolers |
| Bitterness: 21.4 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Single Stage |
| ABV: 7.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs 8.00 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 3 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
4 |
| 1 lbs |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
5 |
| 1.00 oz |
Tradition [6.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Saaz [4.0%] - Boil 15 min |
Hops |
7 |
| 0.50 oz |
Saaz [4.0%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
Belgian Abbey II (Wyeast Labs #1762) |
Yeast |
9 |
Taste Notes
Cut heat and disolve suger once protein rest dies down. Slowly ramp temp for dec rest after 72hrs.This Recipe Has Not Been Rated
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