Belgian - Dubbel BYO 
All Grain Recipe
Submitted By: rdavidsson (Shared)
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| Brewer: Raggi | |
| Batch Size: 5.55 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 7.47 gal | Style Guide: BJCP 2008 |
| Color: 19.1 SRM | Equipment: Braumeister - 20 Litre |
| Bitterness: 19.6 IBUs | Boil 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
This Recipe Has Not Been Rated
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