Sleetmoor Belgian Dubbel2

All Grain Recipe

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

Brewer: Micky
Batch Size: 4.00 galStyle: Belgian Dubbel (18B)
Boil Size: 4.88 galStyle Guide: BJCP 2008
Color: 40.5 SRMEquipment: Micks Bruboiler
Bitterness: 31.6 IBUsBoil Time: 60 min
Est OG: 1.073 (17.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.84 gal Antwerp, Belgium Water 1
1.53 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.12 g Salt (Mash 60 min) Misc 3
0.21 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 Chocolate (Crisp) (609.1 SRM) Grain 9
7.05 oz Chocolate Malt Low Colour (279.2 SRM) Grain 10
7.05 oz Special B (Dingemans) (152.3 SRM) Grain 11
0.53 oz Citra2 [12.8%] - Boil 60 min Hops 12
0.35 oz Tettnang [3.8%] - Boil 30 min Hops 13
0.35 oz Saaz [5.1%] - Boil 15 min Hops 14
1.0 pkgs Abbaye Belgian (Lallemand/Danstar #-) Yeast 15

This Recipe Has Not Been Rated

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