BeerBroecker
Member
Hello all,
I am taking my first shot at designing a recipe. For full disclosure, I have studied several recipes on the web to try and see some of the changes folks make. The base of this recipe started with "Dubbel Dog Dare You". If royalties are owed please let me know and I will Cease and Desist immediately.
Assuming no royalties issue, I would appreciate any feedback on this recipe. Recently I have tried several different Belgian styles and liked them all. Specifically the St. B Apt 12, Rochefort 10, as well as the Trappist Dubbel. Nothing like aiming high tossing in the Roche10.
I know there are clones for all of these but the Rochefort 10 specifically is a bit more complicated than I would like for my skill level.
Here is a look at the recipe.
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Boil Size: 7.00 gal
Post Boil Volume: 6.37 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.084 SG
Estimated Color: 28.0 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.6 %
2 lbs Caramunich Malt (56.0 SRM) Grain 2 11.8 %
1 lbs Caravienne Malt (22.0 SRM) Grain 3 5.9 %
1 lbs Special B Malt (180.0 SRM) Grain 4 5.9 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5 5.9 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 6 15.0 IBUs
0.75 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 7 6.4 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 8 1.1 IBUs
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 9 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 17 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 168.2 F 156.0 F 45 min
I am taking my first shot at designing a recipe. For full disclosure, I have studied several recipes on the web to try and see some of the changes folks make. The base of this recipe started with "Dubbel Dog Dare You". If royalties are owed please let me know and I will Cease and Desist immediately.
Assuming no royalties issue, I would appreciate any feedback on this recipe. Recently I have tried several different Belgian styles and liked them all. Specifically the St. B Apt 12, Rochefort 10, as well as the Trappist Dubbel. Nothing like aiming high tossing in the Roche10.
I know there are clones for all of these but the Rochefort 10 specifically is a bit more complicated than I would like for my skill level.
Here is a look at the recipe.
--------------------------
Boil Size: 7.00 gal
Post Boil Volume: 6.37 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.084 SG
Estimated Color: 28.0 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.6 %
2 lbs Caramunich Malt (56.0 SRM) Grain 2 11.8 %
1 lbs Caravienne Malt (22.0 SRM) Grain 3 5.9 %
1 lbs Special B Malt (180.0 SRM) Grain 4 5.9 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5 5.9 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 6 15.0 IBUs
0.75 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 7 6.4 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil Hop 8 1.1 IBUs
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [12 Yeast 9 -
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 17 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 168.2 F 156.0 F 45 min
