TBBB - Belgium Dubbel

All Grain Recipe

Submitted By: rsurujbally1 (Shared)
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Brewer: Scott
Batch Size: 5.50 galStyle: Belgian Dubbel (26B)
Boil Size: 7.76 galStyle Guide: BJCP 2015
Color: 23.6 SRMEquipment: 5 gallon BIAB
Bitterness: 14.7 IBUsBoil Time: 90 min
Est OG: 1.068 (16.7° P)Mash Profile: BIAB, Full Body
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Munich I (Weyermann) (7.1 SRM) Grain 1
8.02 oz Special B Malt (180.0 SRM) Grain 2
4.01 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs 0.04 oz Caramunich Malt (56.0 SRM) Grain 4
8.02 oz Aromatic Malt (26.0 SRM) Grain 5
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 6
1 lbs 0.04 oz Candi Syrup, D-90 (79.7 SRM) Extract 7
0.50 oz Magnum [14.0%] - Boil 30 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 10
1 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 11

Notes

https://www.seriouseats.com/recipes/2013/01/parting-glass-belgian-dubbel-recipe-how-to-brew-beer-at-home.html
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