Belgian Dubbel - Smoke

Extract Recipe

Submitted By: mansfim (Shared)
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Brewer: Mike
Batch Size: 6.00 galStyle: Belgian Dubbel (18B)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 13.4 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 14.8 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)
Est FG: 1.013 SG (3.4° P)Fermentation: My Aging Profile
ABV: 7.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
2 lbs Rye Malt (4.7 SRM) Grain 1
8.00 oz Peat Smoked Malt (2.8 SRM) Grain 2
8.00 oz Special B Malt (180.0 SRM) Grain 3
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
10 lbs LME Golden Light (Briess) (4.0 SRM) Extract 5
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 6
1.50 oz Tettnang [4.5%] - Boil 50 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 9

Notes

Pre Boil Gravity: 1.058 SG: 1.064

This Recipe Has Not Been Rated

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