Sleetmoor Belgian Dubbel

All Grain Recipe

Submitted By: mickybrew (Shared)
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Brewer: Micky
Batch Size: 4.00 galStyle: Belgian Dubbel (18B)
Boil Size: 4.88 galStyle Guide: BJCP 2008
Color: 35.6 SRMEquipment: Micks Bruboiler
Bitterness: 20.1 IBUsBoil Time: 60 min
Est OG: 1.078 (18.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.08 gal Antwerp, Belgium Water 1
1.91 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.40 g Salt (Mash 60 min) Misc 3
0.26 g Calcium Chloride (Mash 60 min) Misc 4
7 lbs 0.88 oz Pilsen (Dingemans) (1.6 SRM) Grain 5
14.11 oz Munich Malt (10.2 SRM) Grain 6
14.11 oz Pale Wheat (Dingemans) (1.8 SRM) Grain 7
10.58 oz Caramunich Malt (56.0 SRM) Grain 8
7.05 oz Special B (Dingemans) (152.3 SRM) Grain 9
1 lbs 1.64 oz Candi Sugar, Dark (275.0 SRM) Sugar 10
0.53 oz Saaz [5.1%] - Boil 60 min Hops 11
0.35 oz Saaz [5.1%] - Boil 30 min Hops 12
0.35 oz Hallertau Blanc [9.5%] - Boil 15 min Hops 13
1.0 pkgs Abbaye Belgian (Lallemand/Danstar #-) Yeast 14

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