Belgian - Dubbel BYO

All Grain Recipe

Submitted By: rdavidsson (Shared)
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Brewer: Raggi
Batch Size: 5.55 galStyle: Belgian Dubbel (18B)
Boil Size: 7.47 galStyle Guide: BJCP 2008
Color: 19.1 SRMEquipment: Braumeister - 20 Litre
Bitterness: 19.6 IBUsBoil Time: 90 min
Est OG: 1.069 (16.8° P)Mash Profile: BIAB, Medium Body
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 2.01 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
14.11 oz Caramunich III (Weyermann) (71.0 SRM) Grain 2
4.59 oz Special B Malt (180.0 SRM) Grain 3
0.60 oz Tettnang [10.0%] - Boil 60 min Hops 4
1 lbs 0.68 oz Candi Syrup, D-90 [Boil for 10 min] [Boil] (90.0 SRM) Extract 5
1.0 pkgs Abbaye Belgian (Lallemand/Danstar #-) Yeast 6

Notes

Prófíll: Calcium (CA+2): 54 Magnesium (MG+2): 4 Sodium (NA+): 11 Sulfate (SO4-2): 60 Chloride (CI-): 66 Ég notaði eftirfarandi fyrir 27L Gypsum: 2gr Calc. Chloriride: 3gr Epsom: 1gr Lactic Acid: 3ml Fæ eftirfarandi: Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio 52 4 11 64 58 1,10

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