Belgian Dubbel Dark

All Grain Recipe

Submitted By: Ruben (Shared)
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Brewer: Ruben C.
Batch Size: 7.00 galStyle: Belgian Dubbel (18B)
Boil Size: 9.22 galStyle Guide: BJCP 2008
Color: 21.4 SRMEquipment: Mi equipo
Bitterness: 18.3 IBUsBoil Time: 70 min
Est OG: 1.061 (14.9° P)Mash Profile: Macerado simple @ 67
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 6.92 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 1.64 oz Special B Malt (180.0 SRM) Grain 2
8.82 oz Caramunich Malt (56.0 SRM) Grain 3
2.82 oz Chocolate Malt (450.0 SRM) Grain 4
0.92 oz East Kent Godins Flor [6.4%] - Boil 60 min Hops 5
1.00 Irish Moss (Boil 15 min) Misc 6
0.53 oz East Kent Goldins Pellets [4.1%] - Boil 15 min Hops 7
40.00 l Agua (Boil 0 min) Misc 8
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 9
2.60 g Yeast Nutrient (Primary 1 min) Misc 10

Taste Notes

Notes

Resultados obtenidos DI: 1046 DF: 1012 IBUS: 29 Color (EBC): 67 Alcohol: 4,5 Rendimiento: 73 %. % Evaporación: 16,7 % (6,3 L/H). Densidad antes de hervido: 1037 Litros antes de hervido: 37,9. Litros después de hervido: 30. Litros que marca el fermentador: 28 Litros en secundario: 24

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