Erik's Dubbel #4 BJCP 26B

All Grain Recipe

Submitted By: Bige2448 (Shared)
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Brewer: Erik
Batch Size: 3.75 galStyle: Belgian Dubbel (26B)
Boil Size: 5.42 galStyle Guide: BJCP 2021
Color: 19.0 SRMEquipment: 001 Edelmetall 8G for Small Batch size
Bitterness: 25.7 IBUsBoil Time: 60 min
Est OG: 1.072 (17.4° P)Mash Profile: 01 Single Infusion, Light/Medium Body, ( 150 F ) Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 gal Distilled Water Water 1
3.50 g Calcium Chloride (Mash 60 min) Misc 2
2.75 g Baking Soda (Mash 60 min) Misc 3
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.00 ml Lactic Acid (Mash 60 min) Misc 5
1.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
8.00 oz Rice Hulls (0.0 SRM) Adjunct 7
6 lbs Malteurop French Pilsen (2.2 SRM) Grain 8
1 lbs (de) CHÂTEAU PALE ALE (4.3 SRM) Grain 9
12.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 10
10.00 oz Munich Dark 30L (Gambrinus) (30.0 SRM) Grain 11
6.00 oz Carafoam (Weyermann) (2.0 SRM) Grain 12
6.00 oz Special B (Dingemans) (147.5 SRM) Grain 13
6.00 oz Wheat Malt, White (Rahr) (3.2 SRM) Grain 14
1.04 oz Blackprinz Malt (Briess) (500.0 SRM) Grain 15
0.80 oz Tettnang [5.1%] - Boil 60 min Hops 16
1.00 oz Saaz [2.9%] - Boil 10 min Hops 17
1.00 Whirlfloc Tablet (Boil 5 min) Misc 18
1.00 Yeast Nutrient (Boil 5 min) Misc 19
1 lbs Soft Candi Sugar, Brun Foncé (Dark) [Whirlpool] (22.0 SRM) Dry Extract 20
1.0 pkgs Abbey Ale (White Labs #WLP530 Pure Pitch Next Generation) Yeast 21

Notes

01/27/2024 Brew Day 6 Gallons distilled water 2 ML Lactic acid PH 5.4 Collected 5 gallons transfered to boil kettle 3 1/2 gallons wort in fermenter OG 1.080 Pitched yeast starter @ 60 degrees; 12:30 pm Set fermention temp @ 71 degrees Got airlock activity approx. 10:00 pm -----------------------------------------------------

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