TBBB - Belgium Dubbel
All Grain Recipe
Submitted By: rsurujbally1 (Shared)
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Brewer: Scott | |
Batch Size: 5.50 gal | Style: Belgian Dubbel (26B) |
Boil Size: 7.76 gal | Style Guide: BJCP 2015 |
Color: 23.6 SRM | Equipment: 5 gallon BIAB |
Bitterness: 14.7 IBUs | Boil 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 [Boil] (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 |
1.0 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.htmlThis Recipe Has Not Been Rated