Dubbel Pucky

All Grain Recipe

Submitted By: Pmalo (Shared)
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Batch Size: 5.25 galStyle: Belgian Dubbel (26B)
Boil Size: 7.61 galStyle Guide: BJCP 2015
Color: 16.8 SRMEquipment: Grainfather G40 with Topi
Bitterness: 20.5 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.20 gal Austin, TX Water 1
2.43 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.32 g Chalk (Mash 60 min) Misc 3
1.15 g Calcium Chloride (Mash 60 min) Misc 4
0.23 g Salt (Mash 60 min) Misc 5
10 lbs Pilsen (Dingemans) (1.6 SRM) Grain 6
2 lbs Abbey Malt (Weyermann) (23.0 SRM) Grain 7
8.00 oz Melanoiden Malt (20.0 SRM) Grain 8
4.00 oz Special B Malt (180.0 SRM) Grain 9
1 lbs Candi Syrup, D-90 [Boil] (90.0 SRM) Extract 10
1.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 11
0.12 oz Magnum [12.0%] - Boil 60 min Hops 12
1.32 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 13
0.72 g Chalk (Boil 60 min) Misc 14
0.62 g Calcium Chloride (Boil 60 min) Misc 15
0.12 g Salt (Boil 60 min) Misc 16
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 17

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