Brewsmith
Home brewing moogerfooger
- Recipe Type
- All Grain
- Yeast
- White Labs 570
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.078
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 105
- IBU
- 25
- Color
- 18
- Primary Fermentation (# of Days & Temp)
- 14 Days
- Secondary Fermentation (# of Days & Temp)
- 6 weeks
Belgian Dubbel
For 5.5 Gallons
Assuming 78% Efficiency
12 lbs. Belgian 2-Row
0.75 lb. Cara-Munich
0.25 lb. Belgian Biscuit
0.25 lb. Aromatic Malt
0.25 lb. Special B
1 lb. Belgian Dark Candi Sugar Syrup
1.375 oz. Styrian Goldings 4.2% Pellets 60 min
0.75 oz. Czech Saaz 3.4% Whole 15 min
White Labs Belgian Golden Ale WLP-570
OG: 1.078
SRM: 18
IBU: 25
Mashed grain at just over 1 qt/lb. at 148 for 90 min. Sparged at 165 to collect 8.5 gallons. Boiled for about 45 minutes before beginning hour hop schedule. Boiled hops to schedule and added Candi Sugar in the last 10 minutes. My efficiency was a little higher so my actual OG was 1.082. Chilled and pitched huge starter. Fermentation temps started low, close to 62 and then temps were raised slowly to finish above 72 after the two week primary fermentation. FG was 1.014 at transfer to secondary, giving apparent attenuation of about 82%. The taste at transfer was amazing. Do splurge and use the Belgian Candi Sugar Syrup and not the hard sugar in the bag. This brew has to have easily been my most expensive all-grain brew, but after it ages for at least a year, it will be completely worth it.
For 5.5 Gallons
Assuming 78% Efficiency
12 lbs. Belgian 2-Row
0.75 lb. Cara-Munich
0.25 lb. Belgian Biscuit
0.25 lb. Aromatic Malt
0.25 lb. Special B
1 lb. Belgian Dark Candi Sugar Syrup
1.375 oz. Styrian Goldings 4.2% Pellets 60 min
0.75 oz. Czech Saaz 3.4% Whole 15 min
White Labs Belgian Golden Ale WLP-570
OG: 1.078
SRM: 18
IBU: 25
Mashed grain at just over 1 qt/lb. at 148 for 90 min. Sparged at 165 to collect 8.5 gallons. Boiled for about 45 minutes before beginning hour hop schedule. Boiled hops to schedule and added Candi Sugar in the last 10 minutes. My efficiency was a little higher so my actual OG was 1.082. Chilled and pitched huge starter. Fermentation temps started low, close to 62 and then temps were raised slowly to finish above 72 after the two week primary fermentation. FG was 1.014 at transfer to secondary, giving apparent attenuation of about 82%. The taste at transfer was amazing. Do splurge and use the Belgian Candi Sugar Syrup and not the hard sugar in the bag. This brew has to have easily been my most expensive all-grain brew, but after it ages for at least a year, it will be completely worth it.