Belgian Dubble w/ Plums

All Grain Recipe

Submitted By: savageo6 (Shared)
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Brewer: alex kalaf
Batch Size: 6.50 galStyle: Belgian Dubbel (18B)
Boil Size: 8.26 galStyle Guide: BJCP 2008
Color: 13.3 SRMEquipment: Alex Kalaf
Bitterness: 19.2 IBUsBoil Time: 90 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 g Calcium Chloride (Mash 60 min) Misc 1
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
13 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
8.00 oz Caramunich Malt (56.0 SRM) Grain 5
1 lbs Candi Sugar, Amber (90.0 SRM) Sugar 6
1.00 oz Saaz [3.6%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Tettnang [6.3%] - Boil 10 min Hops 9
1.00 oz Styrian Goldings [4.5%] - Boil 5 min Hops 10
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 11
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 12

Notes

Mash @ 15 - 151 PH - 5.3 Mash @ 30 - 150 17.4 Brix Mash @ 60 - 149.5 20 Brix FR 21.8 Brix 2.75 Gals SR 7.2 Brix Preboil 11.6 Brix 8.51 Gals Postboil 6.6 Gals 16 Brix OG 1.066 7/20 - added 2.5 lbs of sliced starsaned frozen sugar plums from the ft greene farmer's market

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