eanmcnulty
Well-Known Member
Please take a look at my Belgian Dubbel. I have been searching online for dubbel recipes, and it seems that the majority of them do not fit within the BJCP style parameters. Mostly, they are too dark for the style. I decided to put my own together to keep within the style. I am brewing this no sparge, so that is why the efficiency is so low. Also, do I boil the candi for the entire 60 minutes? Let me know what you think.
Batch Size: 2.50 gal
Boil Size: 3.14 gal
Estimated OG: 1.073 SG
Estimated Color: 16.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Mash at 150F
7.00 lb Pilsner (2 Row) Bel (2.0 SRM)
0.25 lb Munich Malt (9.0 SRM)
0.10 lb Aromatic Malt (26.0 SRM)
0.10 lb Special B Malt (180.0 SRM)
0.18 lb Candi Sugar, Dark (275.0 SRM)
0.50 oz Styrian Goldings [5.40 %] (60 min)
0.25 oz Saaz [6.80 %] (15 min)
1 Pkgs Belgian Ale (Wyeast Labs #1214)
Batch Size: 2.50 gal
Boil Size: 3.14 gal
Estimated OG: 1.073 SG
Estimated Color: 16.9 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes
Mash at 150F
7.00 lb Pilsner (2 Row) Bel (2.0 SRM)
0.25 lb Munich Malt (9.0 SRM)
0.10 lb Aromatic Malt (26.0 SRM)
0.10 lb Special B Malt (180.0 SRM)
0.18 lb Candi Sugar, Dark (275.0 SRM)
0.50 oz Styrian Goldings [5.40 %] (60 min)
0.25 oz Saaz [6.80 %] (15 min)
1 Pkgs Belgian Ale (Wyeast Labs #1214)