Belgian Dubbel - Smoke 
Extract Recipe
Submitted By: mansfim (Shared)
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| Brewer: Mike | |
| Batch Size: 6.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 7.50 gal | Style Guide: BJCP 2008 |
| Color: 13.4 SRM | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
| Bitterness: 14.8 IBUs | Boil 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 items |
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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