Mark's Dubbel

All Grain Recipe

Submitted By: zambron (Shared)
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Brewer: Mark Zambron
Batch Size: 11.00 galStyle: Belgian Dubbel (18B)
Boil Size: 14.01 galStyle Guide: BJCP 2008
Color: 15.8 SRMEquipment: Blichmann Equipment
Bitterness: 19.3 IBUsBoil 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 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 phenols

This Recipe Has Not Been Rated

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