Dubbel - OB

All Grain Recipe

Submitted By: joshiggity (Shared)
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Brewer: Adam Barhan
Batch Size: 5.00 galStyle: Belgian Dubbel (18B)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 29.9 SRMEquipment: Keggle and 10Gal Coolers
Bitterness: 21.4 IBUsBoil 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.

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