Northern Rock Belgian Dubbel v1

All Grain Recipe

Submitted By: TonyYates (Shared)
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Brewer: Tony Yates
Batch Size: 11.00 galStyle: Belgian Dubbel (26B)
Boil Size: 13.18 galStyle Guide: BJCP 2015
Color: 15.8 SRMEquipment: Tonys Electric Brewery - 11 Gal @ 60
Bitterness: 23.2 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.46 gal Yates Water - Nov 2017 Water 1
3.90 ml Phosphoric Acid (Mash 20 min) Misc 2
2.58 g Calcium Chloride (Mash 60 min) Misc 3
2.31 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.35 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
22 lbs 2.72 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 6
15.42 oz Caramunich Malt (56.0 SRM) Grain 7
15.42 oz Candi Sugar, Dark [Boil] (275.0 SRM) Sugar 8
1.98 oz Saaz [3.8%] - Boil 60 min Hops 9
2.92 g Calcium Chloride (Boil 60 min) Misc 10
2.60 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 11
0.40 g Epsom Salt (MgSO4) (Boil 60 min) Misc 12
1.98 oz Tettnang [4.5%] - Boil 30 min Hops 13
0.99 oz Styrian Goldings [5.4%] - Steep 10 min Hops 14
2.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 15

Notes

Water: 50ppm Ca, 55ppm CaSO, 75ppm CaCl

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