Belgium Dubble 
Partial Mash Recipe
Submitted By: Hotpoker (Shared)
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| Brewer: Wijnand | |
| Batch Size: 6.08 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 8.87 gal | Style Guide: BJCP 2008 |
| Color: 36.4 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
| Bitterness: 21.3 IBUs | Boil Time: 90 min |
| Est OG: 1.068 (16.6° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.08 gal |
Auckland |
Water |
1 |
| 1 lbs 13.31 oz |
Caraaroma (130.0 SRM) |
Grain |
2 |
| 14.65 oz |
Munich Malt (8.0 SRM) |
Grain |
3 |
| 14.65 oz |
Wheat Malt, Ger (2.0 SRM) |
Grain |
4 |
| 8.14 oz |
Caramunich Malt (56.0 SRM) |
Grain |
5 |
| 6.51 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
6 |
| 1 lbs 0.28 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
7 |
| 5 lbs 14.44 oz |
Belgium Ale Extract (12.5 SRM) |
Extract |
8 |
| 1 lbs 2.46 oz |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
9 |
| 0.85 oz |
Hallertauer, New Zealand [8.5%] - Boil 60 min |
Hops |
10 |
| 1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
11 |
Notes
Astringent tast after boil. Suspect tanin leach, possibly to sparging too much.This Recipe Has Not Been Rated
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