Club Barrel Dubbel 
All Grain Recipe
Submitted By: TreadingH2O (Shared)
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| Brewer: Andrew | |
| Batch Size: 11.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 13.94 gal | Style Guide: BJCP 2008 |
| Color: 18.1 SRM | Equipment: My System-11 Gallon Batch |
| Bitterness: 18.3 IBUs | Boil Time: 90 min |
| Est OG: 1.074 (18.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.015 SG (3.7° P) | Fermentation: Ale, Two Stage |
| ABV: 7.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15.00 gal |
187 Green Street |
Water |
1 |
| 11.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 11.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 22 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
4 |
| 1 lbs |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 1 lbs |
Golden Candi Syrup [Boil for 90 min] (5.0 SRM) |
Extract |
7 |
| 1.50 oz |
Northern Brewer [7.0%] - Boil 82 min |
Hops |
8 |
| 1 lbs |
D-45 Belgian Candi Sugar [Boil for 30 min] (45.0 SRM) |
Extract |
9 |
| 1 lbs |
D-180 Candi Syrup [Boil for 10 min] (180.0 SRM) |
Extract |
10 |
| 2.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 1 min |
Hops |
11 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
12 |
Notes
Mashed in at 153.5. Acidified mash from 5.7 to 5.2 with 5 ml of 88% lactic acid. Ran out of CaCl2 so only pt in 11 g Gypsum
50 min mash. 5 min recirc.
Acidified 15 gallons of sparge water from 7.9 to 6.0 with 5 ml of 88% lactic acid.
Added Golden Syrup when sparging. Add D-45 at 30 mins and D-180 at 10 min.
PB with Golden Syrup: 14.5
Added bittering hops 22 mins early due to PB gravity being 1.5 P high.
OG: 17 PThis Recipe Has Not Been Rated
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