Old Fashioned Barreled Belgo D├╝bbel

All Grain Recipe

Submitted By: dshogun (Shared)
Members can download and share recipes

Brewer: David
Batch Size: 7.00 galStyle: Belgian Dubbel (18B)
Boil Size: 8.55 galStyle Guide: BJCP 2008
Color: 18.9 SRMEquipment: IBeX 10gal Kettle/10gal Thermobarrel
Bitterness: 21.5 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 gal City of Cerritos Water 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
11 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 3
2 lbs Munich Malt - 10L (10.0 SRM) Grain 4
8.00 oz Caramunich Malt (56.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7
4.00 oz Candi Sugar, Dark [Boil] (275.0 SRM) Sugar 8
0.75 oz Styrian Goldings [3.0%] - Boil 60 min Hops 9
1.00 ml Fermcap-S (Boil 60 min) Misc 10
2.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Sterling [9.1%] - Boil 15 min Hops 12
0.26 gal Sweet Cherry Puree - Vintner's [Primary] (18.0 SRM) Juice 13
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 14
2.00 tsp Yeast Nutrient (Primary 3 days) Misc 15
1.00 Clarity Ferm (White Labs) (Primary 7 days) Misc 16
0.13 gal Sweet Cherry Puree - Vintner's [Secondary] (18.0 SRM) Juice 17
0.50 tsp Gelatin (Secondary 5 days) Misc 18

Notes

SPLIT INTO 2 BATCHES MANHATTAN BARREL High West Double Rye, VERMOUTH, & BITTER SOAKED OAK SPIRALS CHERRY PUREE IN SECONDARY OLD FASHION BARREL FOUR ROSES Bourbon SOAKED OAK SPIRALS ORANGE & LEMON ZEST IN SECONDARY

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine