Belgian Dubbel Recipe - Ginger Dubbel
Belgian Dubbel
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Ginger Dubbel
by sasquatch on 11/5/2012
Extract
5 Gallon(s)
5 Gallon(s)
60 min
75%
Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Pale Liquid Malt Extract, Briess Caramel 20L, Caramel/Crystal 60 - US, Caramel/Crystal 120 - US, CaraMunich - BE, Molasses - US, Belgian Dark Candi Sugar - BE, Hallertau Hops, Wyeast Trappist High Gravity 3787 Homebrew Yeast, Cinnamon, Ginger, Irish Moss.
70% - Pale Liquid Malt Extract
2% - Caramel/Crystal 60 - US
2% - Caramel/Crystal 120 - US
9% - Belgian Dark Candi Sugar - BE
Wyeast Trappist High Gravity 3787
No mash steps in this recipe
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Ginger Dubbel
Belgian Dubbel
-
5.00
Gallons
Liters
Batch Size
-
5.00
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.075
OG
-
1.016
FG
-
17.0 IBU (brewgr)
Bitterness
-
0.23
BG:GU
-
55.8° SRM
Color
-
75%
Efficiency
-
7.6% ABV
Alcohol
-
255 per 12oz
Calories
Clone This Recipe
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Can you upload some instructions?
4/24/2014 7:52:31 AM