Sleetmoor Belgian Dubbel2

Brewer: Micky
Batch Size: 4.00 gal	Style: Belgian Dubbel (18B)
Boil Size: 4.88 gal	Style Guide: BJCP 2008
Color: 40.5 SRM	Equipment: Micks Bruboiler
Bitterness: 31.6 IBUs	Boil 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

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