Dubbelchoko

All Grain Recipe

Submitted By: mgranath (Shared)
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Brewer: Micke Granath
Batch Size: 5.28 galStyle: Dubbel ( 9F)
Boil Size: 7.04 galStyle Guide: SHBF 2018
Color: 58.2 SRMEquipment: Min utrustning
Bitterness: 28.3 IBUsBoil Time: 270 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.93 gal RO-water Water 1
15.00 g Chalk (Mash 60 min) Misc 2
3.70 g Baking Soda (Mash 60 min) Misc 3
1.60 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.80 g Calcium Chloride (Mash 60 min) Misc 5
9 lbs 14.73 oz Pilsner (2.3 SRM) Grain 6
7.05 oz Caraaroma (Weyermann) (178.0 SRM) Grain 7
1.41 oz Saaz [4.8%] - First Wort Hops 8
15.87 oz Candi Syrup, D-240 [Boil] (240.1 SRM) Extract 9
1 lbs 5.16 oz Carafa Special II (Weyermann) [Boil] (583.8 SRM) Grain 10
3.00 g Irish Moss (Boil 15 min) Misc 11
2.50 g Wyeast Beer Nutrient Blend (Boil 15 min) Misc 12
0.35 oz Saaz [4.8%] - Boil 10 min Hops 13
1.0 pkgs Belgian Ale (Mangrove Jack's #M41) Yeast 14

Notes

I made a 1.5 l starter with 2.5 g yeast nutrition. The chocolate malt was cold mashed and mixed it with about 1.5 l of cold deionized water. I mashed it at 4 degrees C for about 14 hours before sparging with about 0.3 l of cold deionized water. The mash pH reached 4.9.

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