Belgian Dubbel

All Grain Recipe

Submitted By: dallasdemontigny (Shared)
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Brewer: Dallas DeMontigny
Batch Size: 3.00 galStyle: Belgian Dubbel (26B)
Boil Size: 5.70 galStyle Guide: BJCP 2015
Color: 23.5 SRMEquipment: BIAB - Large 10 Gal/38 l Batch - Dallas
Bitterness: 21.2 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: BIAB, Light Body
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Two Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.53 gal RO Water Water 1
1.38 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.83 g Salt (Mash 60 min) Misc 3
0.92 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.00 g Calcium Chloride (Mash 60 min) Misc 5
0.52 g Baking Soda (Mash 60 min) Misc 6
3.00 ml Lactic Acid (Mash 60 min) Misc 7
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 8
1 lbs Munich Malt - 10L (10.0 SRM) Grain 9
2.40 oz Special B Malt (115.0 SRM) Grain 10
4.00 oz Caramunich Malt (56.0 SRM) Grain 11
8.00 oz Aromatic Malt (26.0 SRM) Grain 12
12.80 oz Candi Sugar, Dark [Boil] (180.0 SRM) Sugar 13
0.50 oz Styrian Goldings [5.4%] - Boil 60 min Hops 14
0.50 oz Styrian Goldings [5.4%] - Boil 10 min Hops 15
0.50 oz Saaz [3.8%] - Boil 5 min Hops 16
0.5 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 17

Notes

Moved to carboy for conditioning on Aug 3. Flavour was good but esters were subdued. Ferment again at at least 80 but only add 1 cup of yeast slurry to encourage more esters.

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