This one's done well for me. The combination of dark candisuiker and Special B bring out a lot of dark fruit.
Bob
Dubbel de Chien Brun
A ProMash Recipe Report
BJCP Style and Style Guidelines
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18-B Belgian Strong Ale, Belgian Dubbel
Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.75
Anticipated OG: 1.077 Plato: 18.58
Anticipated SRM: 20.9
Anticipated IBU: 26.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.065 SG 15.95 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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21.8 3.00 lbs. Munich Malt Germany 1.037 8
58.2 8.00 lbs. Pilsener Malt(2-Row) Continental Eu 1.035 1
7.3 1.00 lbs. CaraVienne Malt Belgium 1.034 22
1.8 0.25 lbs. Special B Malt Belgian 1.030 120
3.6 0.50 lbs. Biscuit Malt Belgium 1.035 24
3.6 0.50 lbs. Candi Sugar (dark) Generic 1.046 275
3.6 0.50 lbs. Candi Sugar (clear) Generic 1.046 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.50 oz. Styrian Goldings Whole 5.00 26.7 First WH
Yeast
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WYeast 3787 Trappist High Gravity