La Trappe dubbel

All Grain Recipe

Submitted By: Steasa (Shared)
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Batch Size: 5.49 galStyle: Belgian Dubbel (26B)
Boil Size: 6.43 galStyle Guide: BJCP 2015
Color: 37.4 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Stainless - Custom
Bitterness: 15.4 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Logan, Queensland Water 1
1.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
8 lbs 4.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 3
1 lbs 4.00 oz Caramunich Malt (56.0 SRM) Grain 4
1.12 oz Saaz [4.5%] - Boil 45 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
2 lbs 15.97 oz Candi Syrup D-180 [Boil for 5 min] [Boil] (180.2 SRM) Sugar 7
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 8

Notes

Chill to 17C Primary 7 days ramping up to 23C Rack to secondary hold at 13C for 5weeks Brewed 3 Oct 2022 Mash water 11L Mash ph: 5.4 no Acid 1.5g Gypsum for balanced OG preboil 1.036 before sugar added OG postboil 1.036 before sugar added OG postboil after sugars added 1.053 Boiled for extra 10mins

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