Belgian Dubbel
BJCP 2008 – 18B
Batch #:
2008-35
Brew Date:
December 7, 2008
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent
69.6% Real
69.6% Real
Color:
14.7SRM
IBU:
20.3
BU/GU:
0.29
ABV:
8.1%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.50 pounds | Belgian Plisen Malt | 71.7% |
| 0.50 pounds | German CaraMunich Malt III | 3.8% |
| 0.50 pounds | Belgian Special B Malt | 3.8% |
| 1.00 pounds | Belgian Munich Malt | 7.5% |
| 0.50 pounds | Crystal Malt 60L | 3.8% |
| 0.75 pounds | Candi Sugar (Dark) | 5.7% |
| 0.50 pounds | Sucrose (Table Sugar) | 3.8% |
| 13.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.40 ounces | Super Golding | 60 minutes | Boil | Pellets | 7.0% | |
| 0.40 ounces | Challenger | 60 minutes | Boil | Pellets | 6.7% | |
| 0.80 ounces | Total Hop Weight | |||||
Fermentation and Aging
Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Procedure
- Mash at 149° F for 60 to 90 minutes
- Total boil time: 90 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minutes
- Add sugars at 45 minutes
- Cool wort to 70-75 degrees
- Pitch yeast
