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McNeill Westmalle Dubble 
(1 ratings)
Extract Recipe
Submitted By: dkmcneill (Shared)Members can download and share recipes
| Brewer: David McNeill | |
| Batch Size: 5.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 6.28 gal | Style Guide: BJCP 2008 |
| Color: 16.5 SRM | Equipment: Bayou Classic Pot and Cooler ( 10 Gal/60 L) - Extract/Mash |
| Bitterness: 27.8 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (15.0° P) | |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
| ABV: 6.5% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 8.00 oz | Special B Malt (180.0 SRM) | Adjunct | 1 |
| 9 lbs | Pilsner Liquid Extract (3.5 SRM) | Extract | 2 |
| 8.00 oz | Candi Sugar, Clear (0.5 SRM) | Sugar | 3 |
| 4.00 oz | Candi Sugar, Dark (275.0 SRM) | Sugar | 4 |
| 1.00 oz | Styrian Goldings [5.4%] - Boil 60 min | Hops | 5 |
| 0.50 oz | Saaz [3.8%] - Boil 60 min | Hops | 6 |
| 1.00 oz | Tettnang [4.5%] - Boil 10 min | Hops | 7 |
| 0.50 oz | Saaz [4.0%] - Boil 10 min | Hops | 8 |
| 1.0 pkgs | Abbey Ale (White Labs #WLP530) | Yeast | 9 |
by dkmcneill