Recipe of the Month
03/2008
Classification: Belgian dubbel
Source: www.beersmith.com, submitted Kris and Albert
Style: Belgian Dubbel
TYPE: Extract
Taste: (35.0)
Belgian dubbel
0.45 kg - Light Dry Extract (8.0 SRM) - Dry Extract 10.00 %
2.95 kg - Pilsner Liquid Extract (3.5 SRM) - Extract 65.00 %
0.45 kg - Caramunich Malt (56.0 SRM) - Grain 10.00 %
0.11 kg - Biscuit Malt (23.0 SRM) - Grain 2.50 %
0.11 kg - Special B Malt (180.0 SRM) - Grain 2.50 %
56.70 gm - Hallertauer [4.80 %] (60 min) - Hops 41.4 IBU
14.17 gm - Saaz [4.00 %] (5 min) (Aroma Hop-Steep) - Hops
0.25 tsp - Irish Moss (Boil 20.0 min) - Misc
0.45 kg - Sugar, Table (Sucrose) (1.0 SRM) - Sugar 10.00 %
1 Pkgs - Trappist Ale (White Labs #WLP500) - Yeast-Ale
- Procedure:: Mash Schedule: None
Total Grain Weight: 0.68 kg
Steep grains as desired (30-60 minutes)
Specifics:
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.066 SG
Estimated Color: 14.6 SRM
Estimated IBU: 41.4 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes
