Belgian Dubbel 14 Final

All Grain Recipe

Submitted By: DanielRodriguez (Shared)
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Brewer: Equipe Fourteen
Batch Size: 4.09 galStyle: Belgian Dubbel (18B)
Boil Size: 5.60 galStyle Guide: BJCP 2008
Color: 14.8 SRMEquipment: INVERSA 52L NEW
Bitterness: 24.1 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: BIAB, 4 rampas
Est FG: 1.008 SG (2.1° P)Fermentation: Belgian Dubbel
ABV: 7.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
9.00 g Calcium Chloride (Mash 60 min) Misc 1
5.00 ml Lactic Acid (Mash 60 min) Misc 2
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
6.89 gal 1minha agua Water 4
6 lbs 9.82 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 5
2 lbs 3.27 oz Munich Malt (8.1 SRM) Grain 6
1 lbs 5.16 oz Wheat Malt, Bel (1.8 SRM) Grain 7
8.82 oz Caramelo Rye Malt (101.5 SRM) Grain 8
0.35 oz Centeio torrado (206.1 SRM) Grain 9
7.05 oz Candi Sugar, Amber (76.1 SRM) Sugar 10
1.00 ml Lactic Acid (Sparge 60 min) Misc 11
1.20 g Calcium Chloride (Boil 60 min) Misc 12
0.40 g Epsom Salt (MgSO4) (Boil 60 min) Misc 13
0.35 oz Nugget [14.0%] - Boil 40 min Hops 14
0.71 oz Saaz [3.3%] - Boil 5 min Hops 15
1.06 oz Saaz [3.3%] - Boil 0 min Hops 16
1.0 pkgs SafBrew Ale (DCL/Fermentis #S-33) Yeast 17

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