Faded Fairground Dubbel

Brewer: Victorian Ghost
Batch Size: 5.55 gal	Style: Belgian Dubbel (18B)
Boil Size: 7.36 gal	Style Guide: BJCP 2008
Color: 30.3 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.3 IBUs	Boil Time: 90 min
Est OG: 1.068 (16.5° P)	Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 7.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs 7.68 oz	Pilsner (2 Row) UK (1.0 SRM)	Grain	1
1 lbs 15.75 oz	Munich Malt (9.0 SRM)	Grain	2
14.11 oz	Special B Malt (180.0 SRM)	Grain	3
7.05 oz	Wheat Malt, Bel (2.0 SRM)	Grain	4
5.29 oz	Caramunich Malt (56.0 SRM)	Grain	5
1.23 oz	Hallertauer Hersbrucker [4.0%] - First Wort	Hops	6
1 lbs 1.64 oz	Candi Sugar, Dark (275.0 SRM)	Sugar	7
0.71 oz	Saaz [3.8%] - Boil 60 min	Hops	8
0.50 tsp	Calcium Chloride (Boil 60 min)	Misc	9
0.25 tsp	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	10
0.50 tsp	Irish Moss (Boil 10 min)	Misc	11
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	12
0.53 oz	Saaz [3.8%] - Boil 5 min	Hops	13
0.35 oz	Hallertauer Hersbrucker [4.0%] - Boil 5 min	Hops	14
2.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	15

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