recipe "Dubbel"

style

All Grain Belgian Dubbel (18-B)

batch size

10.00 gallons , 13.00 gallons pre-boil , 90 minute boil

efficiency

75 %

input by

jsled

brews

2012-02-17 by jsled, 2012-02-17 by jsled, 2012-02-17 by jsled

notes

"Tomme Arthur's Dubbel" recipe from Brew Like a Monk, pp 243.

From a ~2mo. old White Labs vial, yeastcalc.com computes ~57bn cells.  A ~0.8L starter should go to ~152bn cells; a following ~1.6L starter should get to ~360bn cells, which is close to the ~340bn cells desired for a 20L batch at this gravity.

Original Gravity

1.068

IBUs (Tinseth)

14.0

SRM

52

grain	amount	gravity
Pilsen Malt	14.750 lb	1037 - 1037
Candi Sugar: dark	34.000 oz	1036 - 1036
Wheat Malt Light	34.000 oz	1039 - 1039
Aromatic Malt	27.000 oz	1036 - 1036
Munich Malt	16.750 oz	1034 - 1034
Special B Malt	13.500 oz	1030 - 1030
Gambrinus Honey Malt	13.500 oz	1034 - 1034
Caramunich Malt	13.500 oz	1033 - 1033
Biscuit Malt	13.500 oz	1035 - 1035

hop	amount	AAU	usage
Styrian Golding	2.00 oz	4.5 % - 6.0 % 3.0 %	90 minutes
Styrian Golding	1.00 oz	4.5 % - 6.0 % 3.0 %	60 minutes

adjunct	amount	boil time	notes

yeast	is ideal