PRB 12 Belgian Raisin Dubbel

All Grain Recipe

Submitted By: Tolsson (Shared)
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Batch Size: 5.50 galStyle: Belgian Dubbel (26B)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 25.4 SRMEquipment: Tore's AG setup
Bitterness: 18.3 IBUsBoil Time: 60 min
Est OG: 1.069 (16.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3
1 lbs Special B Malt (180.0 SRM) Grain 4
8.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5
1 lbs 8.00 oz Candi Sugar, Amber (75.0 SRM) Sugar 6
1.50 oz Saaz [4.0%] - Boil 60 min Hops 7
8.00 oz Thompson raisins (Boil 10 min) Misc 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
0.50 oz Saaz [4.0%] - Boil 5 min Hops 10
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 11

Notes

Too much water, dropped gravity down to 1061. Need to be more scientific with volumes! FG at secondary 1008, 2/8/16. Good attenuation! Give me a final ABV of 6.95.

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