Belgian Dubbel 
All Grain Recipe
Submitted By: andrewjsledge (Shared)
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| Brewer: Andrew Sledge | |
| Batch Size: 5.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 6.79 gal | Style Guide: BJCP 2008 |
| Color: 16.8 SRM | Equipment: Andrew's Equipment |
| Bitterness: 17.3 IBUs | Boil Time: 90 min |
| Est OG: 1.065 (15.9° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Belgian Dubbel |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 12.00 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 6.00 oz |
Special B Malt (180.0 SRM) |
Grain |
3 |
| 2.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
| 2.00 oz |
Chocolate Rye Malt (250.0 SRM) |
Grain |
5 |
| 12.00 oz |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
6 |
| 1.25 oz |
Hallertauer [4.8%] - Boil 45 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 2.0 pkgs |
Belgian Style Ale Yeast Blend (White Labs #WLP575) |
Yeast |
9 |
Notes
Candi sugar a late addition at 60mThis Recipe Has Not Been Rated
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