Ok, finally decided to branch out a bit from APAs and IPAs. Decided on a Dubbel and kind of like the bready notes in New Belgium's beers. Came up with this recipe.
6 Gallon Batch Size:
Est. OG: 1.062
Est. FG: 1.007
Bitterness: 23 IBU
Color: 9.9 SRM
Est. ABV: 7.3%
8# US Pale Malt
2# Belgian Biscuit
1# Caravienne
2# Turbinado @ 30 min.
14gm. Perle Pellet(6.5%AA) FWH
40gm. Perle Pellet(6.5%AA) @ 15 min.
11.5gm. Fermentis S-33 yeast (rehydrated)
Single infusion mash @150F for 90 min. (1.5qt./lb.)
Batch sparge w/no mash out.
Pre boil volume: 7.81 gal.
60 min.boil
Fermentation:
Single stage 28 days.
7 days @ 64 F
Increase temp. 2 degrees/day to 78 F
Keg and carbonate to 2.8 volumes
Age for 30 days.
Any feedback on this recipe would be appreciated.
Thanks,
bob
6 Gallon Batch Size:
Est. OG: 1.062
Est. FG: 1.007
Bitterness: 23 IBU
Color: 9.9 SRM
Est. ABV: 7.3%
8# US Pale Malt
2# Belgian Biscuit
1# Caravienne
2# Turbinado @ 30 min.
14gm. Perle Pellet(6.5%AA) FWH
40gm. Perle Pellet(6.5%AA) @ 15 min.
11.5gm. Fermentis S-33 yeast (rehydrated)
Single infusion mash @150F for 90 min. (1.5qt./lb.)
Batch sparge w/no mash out.
Pre boil volume: 7.81 gal.
60 min.boil
Fermentation:
Single stage 28 days.
7 days @ 64 F
Increase temp. 2 degrees/day to 78 F
Keg and carbonate to 2.8 volumes
Age for 30 days.
Any feedback on this recipe would be appreciated.
Thanks,
bob