Belgian Dubbel Extract 
Submitted By: greatfermentations (Shared)
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| Brewer: BKA034 | |
| Batch Size: 2.00 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 2.83 gal | Style Guide: BJCP 2008 |
| Color: 17.1 SRM | Equipment: 30 QT Pot - Extract |
| Bitterness: 33.1 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.8° P) | |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.60 oz |
Munich I (Weyermann) (7.1 SRM) |
Grain |
1 |
| 4.80 oz |
Special B (Castle Malting) (152.3 SRM) |
Grain |
2 |
| 3.20 oz |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
| 3.20 oz |
Caravienne Malt (22.0 SRM) |
Grain |
4 |
| 1.52 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
5 |
| 2 lbs |
DME Pilsen Light (Briess) (2.0 SRM) |
Dry Extract |
6 |
| 4.96 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
7 |
| 0.35 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
8 |
| 0.35 oz |
Hallertauer [4.3%] - Boil 30 min |
Hops |
9 |
| 0.38 tsp |
Irish Moss (Boil 20 min) |
Misc |
10 |
| 0.20 oz |
Tettnang [4.5%] - Boil 15 min |
Hops |
11 |
| 0.4 pkgs |
Belgian Abbey II (Wyeast Labs #1762) |
Yeast |
12 |
Notes
Alternative Yeast: 3787 Trappist, Safale 58This Recipe Has Not Been Rated
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