Belgian Dubbel
Belgian Dubbel

 

Type: All Grain

 Date: 11/26/2010

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Rahr (2.0 SRM) Grain 66.67 %
2.00 lb Munich Malt (9.0 SRM) Grain 13.33 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.33 %
0.50 lb Special B Malt (150.0 SRM) Grain 3.33 %
0.50 lb Victory Malt (25.0 SRM) Grain 3.33 %
0.90 oz Magnum [10.00 %] (60 min) Hops 24.1 IBU
1.00 lb Candi Syrup, Dark (80.0 SRM) Sugar 6.67 %
0.50 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.33 %
2 Pkgs Canadian Belgian (Wyeast Labs #3864) [Starter 1600 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.065 SG

 Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 6.71 % Actual Alcohol by Vol: 7.44 %
Bitterness: 24.1 IBU Calories: 288 cal/pint
Est Color: 18.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 13.50 lb
Sparge Water: 3.92 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.00 qt of water at 160.7 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

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