Mark's Dubbel 
All Grain Recipe
Submitted By: zambron (Shared)
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| Brewer: Mark Zambron | |
| Batch Size: 11.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 14.01 gal | Style Guide: BJCP 2008 |
| Color: 15.8 SRM | Equipment: Blichmann Equipment |
| Bitterness: 19.3 IBUs | Boil Time: 90 min |
| Est OG: 1.066 (16.1° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.00 gal |
Buffalo, NY Water |
Water |
1 |
| 2.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 20 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 2 lbs |
Munich Malt (8.0 SRM) |
Grain |
4 |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
5 |
| 1 lbs |
Caramunich Malt (38.0 SRM) |
Grain |
6 |
| 1 lbs |
Special B Malt (155.0 SRM) |
Grain |
7 |
| 3.00 oz |
Saaz [4.0%] - Boil 60 min |
Hops |
8 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1 lbs |
Sugar, Table (Sucrose) [Primary] (1.0 SRM) |
Sugar |
10 |
| 8.00 oz |
Candi Sugar, Dark [Primary] (180.0 SRM) |
Sugar |
11 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
12 |
Taste Notes
Needs to finish drier (lower mash temp, add some sugar), but also needs more dextrinous malts to round out body. Consider warmer ferment finish to add phenolsThis Recipe Has Not Been Rated
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