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Belgian Dubbel All Grain 
All Grain Recipe
Submitted By: scottmeekhof (Shared)Members can download and share recipes
| Batch Size: 5.50 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 6.47 gal | Style Guide: BJCP 2008 |
| Color: 22.4 SRM | Equipment: My Equipment |
| Bitterness: 21.1 IBUs | Boil Time: 90 min |
| Est OG: 1.071 (17.3° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.010 SG (2.4° P) | Fermentation: My Aging Profile |
| ABV: 8.1% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 10 lbs 9.60 oz | Pilsen Malt 2-Row (Briess) (1.0 SRM) | Grain | 1 |
| 1 lbs | Munich Malt (9.0 SRM) | Grain | 2 |
| 8.00 oz | Aromatic Malt (26.0 SRM) | Grain | 3 |
| 8.00 oz | Caramunich Malt (56.0 SRM) | Grain | 4 |
| 8.00 oz | Special B Malt (180.0 SRM) | Grain | 5 |
| 12.00 oz | Candi Syrup, D-180 (180.0 SRM) | Extract | 6 |
| 8.00 oz | Cane (Beet) Sugar (0.0 SRM) | Sugar | 7 |
| 1.50 oz | Tettnang [4.5%] - Boil 60 min | Hops | 8 |
| 1.0 pkgs | Abbey Ale (White Labs #WLP530) | Yeast | 9 |