Absolution Abbey Ale (dubbel)

All Grain Recipe

Submitted By: biergarden (Shared)
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Brewer: Al MacGillivray
Batch Size: 105.67 galStyle: Belgian Dubbel (18B)
Boil Size: 110.57 galStyle Guide: BJCP 2008
Color: 17.4 SRMEquipment: Baleen Brewing Brewhouse
Bitterness: 21.5 IBUsBoil Time: 60 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
21.13 tbsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
160 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2
95 lbs Munich Malt - 20L (20.0 SRM) Grain 3
19 lbs Candi Sugar, Amber [Boil] (75.0 SRM) Sugar 4
1 lbs 10.00 oz Hallertauer [4.8%] - Boil 60 min Hops 5
10.57 tsp Irish Moss (Boil 10 min) Misc 6
1 lbs 1.00 oz Saaz [3.8%] - Boil 5 min Hops 7

Notes

I made the yeast starter with dark dry malt extract. Because I have about 20 pounds of it :-) 10/26/2017 I'm sitting here drinking the second keg tonight. Even the first keg was really nice. The banana and clove are really noticeable and it's a delcious example of a double. Keeping it fermenting in a warm area really made a difference. It's good stuff

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