Pumpkin Dubbel

All Grain Recipe

Submitted By: jenleddy (Shared)
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Brewer: Jen
Batch Size: 5.00 galStyle: Belgian Dubbel (18B)
Boil Size: 6.66 galStyle Guide: BJCP 2008
Color: 16.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 18.1 IBUsBoil Time: 60 min
Est OG: 1.076 (18.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 8.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 10.56 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
8.89 oz Aromatic Malt (26.0 SRM) Grain 2
8.89 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
8.89 oz Special B Malt (180.0 SRM) Grain 4
1.60 oz Roasted Barley (300.0 SRM) Grain 5
5.00 lbs Pumpkin (Mash 45 min) Misc 6
4.00 oz Brown Sugar, Light (8.0 SRM) Sugar 7
1.15 oz Hallertauer [4.8%] - Boil 60 min Hops 8
4.00 items Cinnamon Stick (Boil 60 min) Misc 9
2.00 tbsp Clove (Boil 60 min) Misc 10
5.00 lbs Pumpkin (Boil 30 min) Misc 11
0.25 oz Saaz [4.0%] - Boil 15 min Hops 12
0.55 oz Hallertauer [4.8%] - Boil 1 min Hops 13
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 14
8.00 oz Brown Sugar, Light (8.0 SRM) Sugar 15

Taste Notes

Mild pumpkin flavor with notable spice characteristics and mild sweetness. Only mild, if any, alcohol warmth on tongue.

Notes

Pumpkin was peeled, seeded, and chopped then tossed in 1/4 cup brown sugar and roasted on bottom rack of oven at 325 degrees for 60 min prior to being used for recipe. Half of the pumpkin is added to the 60 min mash and then the other half is added 30 min into the boil. Prominant creamy head with pour with good head rentention. Medium body. Darker than your typical belgian dubbel but doesn't affect flavor. Typical flavor profile of a belgian dubbel.

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