Ian’s Belgian Dubbel

Brewer: Ian
Batch Size: 5.50 gal	Style: Belgian Dubbel (26B)
Boil Size: 7.97 gal	Style Guide: BJCP 2015
Color: 18.5 SRM	Equipment: My Equipment
Bitterness: 22.7 IBUs	Boil 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 items	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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