Dubbel Wide (1.2)

Brewer: Clay
Batch Size: 10.00 gal	Style: Belgian Dubbel (18B)
Boil Size: 13.17 gal	Style Guide: BJCP 2008
Color: 17.0 SRM	Equipment: Single Tier
Bitterness: 20.0 IBUs	Boil Time: 90 min
Est OG: 1.060 (14.9° P)	Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.3° P)	Fermentation: Belgian Dubble 530
ABV: 6.8%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
16.00 gal	Belgium (from Atlanta)	Water	1
8.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
6.11 g	Chalk (Mash 60 min)	Misc	3
4.51 g	Salt (Mash 60 min)	Misc	4
1.69 g	Calcium Chloride (Mash 60 min)	Misc	5
0.85 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
16 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	7
1 lbs	Aromatic Malt (Briess) (20.0 SRM)	Grain	8
1 lbs	Caramel Munich 60L (Briess) (60.0 SRM)	Grain	9
1 lbs	Munich I (Weyermann) (7.1 SRM)	Grain	10
8.00 oz	Special B Malt (180.0 SRM)	Grain	11
4.00 oz	Acid Malt (3.0 SRM)	Grain	12
2.00 oz	Saaz [4.0%] - Boil 90 min	Hops	13
1.00 oz	Saaz [4.0%] - Boil 15 min	Hops	14
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	15
1.0 pkgs	Trappist Ale (White Labs #WLP500)	Yeast	16
8.00 oz	Fig Puree (25.0 SRM)	Adjunct	17
1 lbs	D-90 Candi Sugar (90.0 SRM)	Sugar	18
1 lbs	Date Syrup/Molasses (60.0 SRM)	Sugar	19

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