#83 Julebryg 2015

Brewer: Thomas Nylander Nørgaard
Batch Size: 7.66 gal	Style: Belgian Dubbel (18B)
Boil Size: 9.31 gal	Style Guide: BJCP 2008
Color: 25.3 SRM	Equipment: 50L gryde
Bitterness: 27.4 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.3° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.020 SG (5.1° P)	Fermentation: Ale, Single Stage
ABV: 6.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs 6.06 oz	DMG Pilsner (2.0 SRM)	Grain	1
3 lbs 4.91 oz	Abbey malt (Castle Malting) (22.8 SRM)	Grain	2
2 lbs 3.27 oz	DMG München (7.6 SRM)	Grain	3
1 lbs 12.22 oz	Cara Bohemian (96.4 SRM)	Grain	4
1 lbs 5.16 oz	Biscuit Malt (23.0 SRM)	Grain	5
1 lbs 4.64 oz	Special B (Castle Malting) (152.3 SRM)	Grain	6
0.46 oz	Topaz [15.9%] - Boil 60 min	Hops	7
1.09 oz	East Kent Goldings [4.4%] - Boil 30 min	Hops	8
1.00 tsp	Irish Moss (Boil 10 min)	Misc	9
2.61 oz	Brewers Gold [3.2%] - Boil 10 min	Hops	10
3.00 items	Nelliker (Boil 10 min)	Misc	11
2.50 items	Anise, Star (Boil 10 min)	Misc	12
148.00 g	BrewBody (Boil 5 min)	Misc	13
1.50 items	Cinnamon Stick (Boil 5 min)	Misc	14
2.0 pkgs	SafBrew Ale (DCL/Fermentis #S-33)	Yeast	15
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	16

BeerSmith™ Recipes and Web Editor