Belgian Dubbel

All Grain Recipe

Submitted By: aholloway (Shared)
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Brewer: Anthony Holloway
Batch Size: 6.25 galStyle: Belgian Dubbel (18B)
Boil Size: 8.75 galStyle Guide: BJCP 2008
Color: 18.6 SRMEquipment: Stainless Steel Pots 5 Gallon All Grain
Bitterness: 28.1 IBUsBoil Time: 90 min
Est OG: 1.064 (15.6° P)Mash Profile: Belgian Step Mash
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Three Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
4 lbs 12.64 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
8.00 oz Caramunich Malt (56.0 SRM) Grain 3
6.00 oz Aromatic Malt (26.0 SRM) Grain 4
4.00 oz Special B Malt (180.0 SRM) Grain 5
1.00 oz Tettnang [4.5%] - Boil 90 min Hops 6
0.25 oz Northern Brewer [9.6%] - Boil 60 min Hops 7
0.25 oz Saaz [3.0%] - Boil 60 min Hops 8
0.02 oz Anise, Star (Boil 30 min) Misc 9
1.25 tsp Irish Moss (Boil 15 min) Misc 10
0.20 oz Hallertauer Mittelfrueh [3.8%] - Boil 15 min Hops 11
0.20 oz Styrian Goldings [3.8%] - Boil 15 min Hops 12
6.00 oz Raisin (Boil 5 min) Misc 13
1 lbs Candi Syrup, Dark D90 [Boil for 5 min] (90.0 SRM) Sugar 14
1 lbs Muscavado Sugar, Dark [Boil for 5 min] (50.0 SRM) Sugar 15
1.0 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 16

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