Ian’s Belgian Dubbel

All Grain Recipe

Submitted By: icdibble (Shared)
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Brewer: Ian
Batch Size: 5.50 galStyle: Belgian Dubbel (26B)
Boil Size: 7.97 galStyle Guide: BJCP 2015
Color: 18.5 SRMEquipment: My Equipment
Bitterness: 22.7 IBUsBoil Time: 90 min
Est OG: 1.066 (16.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Silver Springs, FL Bottled Spring Water Water 1
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
8.00 oz White Wheat Malt (2.4 SRM) Grain 5
6.08 oz Special B Malt (180.0 SRM) Grain 6
4.00 oz Caramunich Malt (56.0 SRM) Grain 7
0.40 oz Hallertau Magnum [13.5%] - Boil 60 min Hops 8
0.50 oz Saaz [3.8%] - Boil 15 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1 lbs Candi Syrup, D-90 [Boil for 5 min] [Boil] (90.0 SRM) Extract 11
4.00 oz Corn Sugar (Dextrose) [Boil for 5 min] [Boil] (0.0 SRM) Sugar 12
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 13
5.00 tsp Yeast Nutrient (Primary 3 days) Misc 14

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