Dubbel Back

Brewer: John Black
Batch Size: 6.50 gal	Style: Belgian Dubbel (26B)
Boil Size: 10.35 gal	Style Guide: BJCP 2015
Color: 15.8 SRM	Equipment: John's 7 Gal All Grain Igloo
Bitterness: 19.6 IBUs	Boil Time: 60 min
Est OG: 1.071 (17.2° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Single Stage
ABV: 7.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.01 g	Calcium Chloride (Mash 60 min)	Misc	1
2.24 g	Baking Soda (Mash 60 min)	Misc	2
2.21 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
12 lbs 8.00 oz	Pilsner (2 Row) Bel (2.0 SRM)	Grain	4
1 lbs 12.80 oz	Munich Malt - 10L (10.0 SRM)	Grain	5
12.00 oz	Aromatic Malt (26.0 SRM)	Grain	6
12.00 oz	Caramunich Malt (56.0 SRM)	Grain	7
12.00 oz	Crystal, DRC® (Simpsons) (152.3 SRM)	Grain	8
12.00 oz	Wheat, Torrified (1.7 SRM)	Grain	9
3.91 g	Calcium Chloride (Sparge 60 min)	Misc	10
2.91 g	Baking Soda (Sparge 60 min)	Misc	11
2.87 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
8.00 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	13
0.50 oz	Pahto [16.5%] - Boil 60 min	Hops	14
0.25 oz	Ariana [9.2%] - Boil 20 min	Hops	15
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	16
1 lbs	Candi Syrup, D-45 [Boil for 10 min] [Boil] (45.0 SRM)	Extract	17
1.00 oz	Heather Tips (Boil 0 min)	Misc	18
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	19

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