Erik's Dubbel #4 BJCP 26B 
All Grain Recipe
Submitted By: Bige2448 (Shared)
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| Brewer: Erik | |
| Batch Size: 3.75 gal | Style: Belgian Dubbel (26B) |
| Boil Size: 5.42 gal | Style Guide: BJCP 2021 |
| Color: 19.0 SRM | Equipment: 001 Edelmetall 8G for Small Batch size |
| Bitterness: 25.7 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
18 |
| 1.00 items |
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 |
Taste Notes
03/14/2024
Dark brown color, Khaki colored head with good retention, aroma has nice raisin/dark fruity bouquet, has alcohol warmth, low hop character, mouthfeel a bit thin not flabby or wateryNotes
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
-----------------------------------------------------
02/02/2024
Removed 35 ounces; gravity reading 1.013
-----------------------------------------------------
02/09/2024
Removed 4 ounces; gravity reading 1.013
-----------------------------------------------------
02/16/2024
Bottling Day
Removed 19 ounces
FG 1.012
ABV 8.93%
Apparent attenuation 84%
Plato 3.07
Used 3 ounces corn sugar to carbonate
Bottled 33
This Recipe Has Not Been Rated
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