TwoHeadsBrewing
Well-Known Member
I want to make a Belgian Dubbel, and I'd like to do one similar to Anderson Valley's Brother David's Dubbel. It's a darker than usual Dubbel with about 9% ABV, and dark fruit overtones. Here's a recipe I've been working on but I'd like some opinions please. Thanks in advance!
Grain:
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 47.06 %
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 35.29 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 11.76 %
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 5.88 %
Hops
1.00 oz Pearle [8.00 %] (60 min) Hops 21.1 IBU
0.50 oz Select Spalt [4.75 %] (30 min) Hops 4.8 IBU
1.00 oz Select Spalt [4.75 %] (5 min) Hops 2.5 IBU
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Fermented for 21 days @ 72F, then 7 days @ 65F
Beer Profile
(estimating 70% efficiency)
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.01 %
Bitterness: 28.5 IBU
Est Color: 18.8 SRM
Grain:
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 47.06 %
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 35.29 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 11.76 %
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 5.88 %
Hops
1.00 oz Pearle [8.00 %] (60 min) Hops 21.1 IBU
0.50 oz Select Spalt [4.75 %] (30 min) Hops 4.8 IBU
1.00 oz Select Spalt [4.75 %] (5 min) Hops 2.5 IBU
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Fermented for 21 days @ 72F, then 7 days @ 65F
Beer Profile
(estimating 70% efficiency)
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.01 %
Bitterness: 28.5 IBU
Est Color: 18.8 SRM