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Old 05-07-2008, 11:07 PM   #1
Arneba28
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Default Amber Dubbel

Recipe Type: Partial Mash
Yeast: Wyeast 1214 Belgian Abbey
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.064
Final Gravity: est. 1.012
IBU: 23
Boiling Time (Minutes): 60
Color: 16 SRM
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 7

6# ExLt Muntons DME
1# Amber Candy Sugar
.5 Carafoam
.25 Dextrine malt
.25 Caravienna
.25 Caramunich
.125 Special B

1.75oz Fuggle 1@60 .75@25

1Tbsp Irish Moss (20)
7 drops antifoam (60)

Steeped grain for 45 @ 155 in 2 gallons H2O
Pitched yeast at 74degF.

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Old 04-27-2010, 02:48 PM   #2
stedtale
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How did this turn out? I'm looking to brew something similar.

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Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale
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