| Amount | Fermentable | % |
|---|---|---|
| 19.00 pounds | American Pale Malt (2-Row) | 67.7% |
| 1.50 pounds | Belgian Aromatic Malt | 5.3% |
| 0.85 pounds | Belgian Special B Malt | 3% |
| 2.00 pounds | German Light Munich Malt | 7.1% |
| 0.85 pounds | German CaraMunich Malt I | 3% |
| 0.85 pounds | Belgian Biscuit Malt | 3% |
| 2.00 pounds | Candi Sugar, Dark | 7.1% |
| 1.00 pounds | Sucrose (Table Sugar) | 3.6% |
| 28.05 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.05 ounces | Magnum | 60 minutes | Boil | Pellets | 11.6% | |
| 1.05 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Belgian Abbey II | Wyeast | 1762 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Diving into a dubbel after almost two years not making one. Researching like heck - this recipe is based upon one I found in Brew Like a Monk.
Pitch yeast at 64°F - increase fermentation temperature 1 degree every day until 70°F (about a week). Hold there until fermentation completes.