Belgian Dubble w/ Plums 
All Grain Recipe
Submitted By: savageo6 (Shared)
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| Brewer: alex kalaf | |
| Batch Size: 6.50 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 8.26 gal | Style Guide: BJCP 2008 |
| Color: 13.3 SRM | Equipment: Alex Kalaf |
| Bitterness: 19.2 IBUs | Boil 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 items |
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 marketThis Recipe Has Not Been Rated
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