Juno_Malone
Well-Known Member
- Joined
- Jun 18, 2013
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Hey all,
I'm putting together a Belgian Dubbel recipe to brew this summer once the house starts to get a little warmer. Here's what I've built so far, any and all criticism is welcome! I've never brewed a Belgian ale before, so I've just borrowed ideas from recipes here and there.
Recipe Type: All Grain
Yeast: Wyeast 1214 Belgian Abbey
Yeast Starter: Yes
Batch Size (Gallons): 5.2
Original Gravity: 1.070
Final Gravity: 1.014
IBU: 35
Boiling Time (Minutes): 60
Color: 22
Primary Fermentation (# of Days & Temp): 21 days @ 68F
Fermentables
Amount Fermentable PPG °L Bill %
10 lb Belgian - Pilsner 37 1.6 75.5%
1.5 lb Belgian - CaraMunich 33 50 11.3%
1 lb Belgian Candi Syrup - Dark 32 80 7.5%
0.75 lb Belgian - Special B 34 115 5.7%
13.25 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Brewer's Gold Leaf/Whole 9 Boil 60 min 26.59
1 oz Styrian Goldings Leaf/Whole 5.5 Boil 15 min 8.06
Mash at 1.25qt/lb at 152F for 60 minutes, sparge with 170F to reach desired pre-boil volume of 6gal.
Any thoughts on this? I may throw in a little bit of ground coriander...
I'm putting together a Belgian Dubbel recipe to brew this summer once the house starts to get a little warmer. Here's what I've built so far, any and all criticism is welcome! I've never brewed a Belgian ale before, so I've just borrowed ideas from recipes here and there.
Recipe Type: All Grain
Yeast: Wyeast 1214 Belgian Abbey
Yeast Starter: Yes
Batch Size (Gallons): 5.2
Original Gravity: 1.070
Final Gravity: 1.014
IBU: 35
Boiling Time (Minutes): 60
Color: 22
Primary Fermentation (# of Days & Temp): 21 days @ 68F
Fermentables
Amount Fermentable PPG °L Bill %
10 lb Belgian - Pilsner 37 1.6 75.5%
1.5 lb Belgian - CaraMunich 33 50 11.3%
1 lb Belgian Candi Syrup - Dark 32 80 7.5%
0.75 lb Belgian - Special B 34 115 5.7%
13.25 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Brewer's Gold Leaf/Whole 9 Boil 60 min 26.59
1 oz Styrian Goldings Leaf/Whole 5.5 Boil 15 min 8.06
Mash at 1.25qt/lb at 152F for 60 minutes, sparge with 170F to reach desired pre-boil volume of 6gal.
Any thoughts on this? I may throw in a little bit of ground coriander...