All Grain Recipe

Submitted By: cracker (Shared)
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Brewer: Walter
Batch Size: 5.50 galStyle: Belgian Dubbel (18B)
Boil Size: 7.43 galStyle Guide: BJCP 2008
Color: 20.4 SRMEquipment: My Equipment
Bitterness: 23.5 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: My Mash
Est FG: 1.008 SG (2.0° P)Fermentation: My Aging Profile
ABV: 8.6%Taste Rating: 35.0

Amount Name Type #
2.00 g Chalk (Mash 60 min) Misc 1
1.00 g Baking Soda (Mash 60 min) Misc 2
11 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
8.00 oz Aromatic Malt (50.0 SRM) Grain 5
8.00 oz Caramunich Malt (56.0 SRM) Grain 6
8.00 oz Special B Malt (180.0 SRM) Grain 7
1 lbs 8.00 oz Candi Sugar, Amber (80.0 SRM) Sugar 8
1.30 oz Tettnang [5.1%] - Boil 60 min Hops 9
5.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 10
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 11


Made starter at 3:30 PM on 12/24/09. 150gm DME in 1.5L. Temp at start of mash closer to 151F, dropped to ~148F over 75 minutes. Boiled for about 75 minutes. Pitched yeast at 5:00 PM. Perhaps to cold of a temp (~62F)? Fermenting actively as of 10AM 12/27. Put heater in and temp to 66F. Nothing in blow-off yet. Blow-off very active on 12/28 for entire day. Slowed down 12/29. Temp at 70F. Took sample on 1/2, gravity of 1.024. Switched to airlock. Bubbles about 2-3/minute, appears to still be fermenting. Yeast still on surface. May need up to 4 weeks in primary. Kegged on 1/16/10. Some bubbles came from inside siphon (?CO2 coming out of solution versus oxygen). Will attempt to cold condition for at least a month before tapping. First day at 30 psi. Then switched to 14 psi on 1/17. Garage temp probably between 50-55F. On 1/31/10 put in kegerator. Temp is probably around 38F. Tapped 5/18/10 RIP 9/17/10

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