Dubbel
All Grain Recipe
Submitted By: keithtyler (Shared)
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Brewer: Keith | |
Batch Size: 10.00 gal | Style: Belgian-Style Dubbel (72A) |
Boil Size: 13.13 gal | Style Guide: GABF 2013 |
Color: 17.5 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 22.6 IBUs | Boil Time: 90 min |
Est OG: 1.072 (17.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
ABV: 8.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2.00 g |
Baking Soda (Mash 60 min) |
Misc |
1 |
2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
1.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
10 lbs |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
4 |
5 lbs |
Special Aromatic (4.5 SRM) |
Grain |
5 |
3 lbs 12.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
6 |
1 lbs 3.00 oz |
Extra Special (Briess) (130.0 SRM) |
Grain |
7 |
13.00 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
8 |
2 lbs |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
9 |
0.60 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
10 |
1.50 oz |
Perle [8.0%] - Boil 20 min |
Hops |
11 |
1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
12 |
Notes
Add 5mL lactic acid (88%) to sparge water.This Recipe Has Not Been Rated