Belgian Dubbel Recipe - Black Scapular Dubbel

Recipe Info

Recipe Image

Black Scapular Dubbel

by on
All Grain + Extract
37.86 Liter(s)
45.4308 Liter(s)
90 min
75%
All Grain Plus Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Munich - UK, Cane Sugar - US, Belgian Aromatic - BE, CaraMunich - BE, Special B - BE, Belgian Dark Candi Syrup - BE , Tettnang Hops, White Labs Abbey Ale WLP530 Homebrew Yeast.

Fermentables

68% - Pilsner - BE
7.1
36
2
Mash
9% - Munich - UK
0.9
37
9
Mash
5% - Cane Sugar - US
0.5
46
0
Late
5% - Belgian Aromatic - BE
0.5
37
20
Mash
5% - CaraMunich - BE
0.5
34
60
Mash
5% - Special B - BE
0.5
30
120
Mash
5% - Belgian Dark Candi Syrup - BE
0.5
32
60
Extract

Hops

Tettnang
80
Pellet
Boil
60 min(s)
4.5
21.1

Yeast

White Labs Abbey Ale WLP530
78%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash at 149° F (65° C).
2.
Pitch yeast at 64° F (18° C) and let the temperature rise slowly to 70° F (21° C) over the course of 1 week.
3.
When finished, carbonate the beer to approximately 3 to 4 volumes and allow to lager for 1 month at 45 to 50° F (7 to 10° C)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Black Scapular Dubbel
Belgian Dubbel
  • 37.86 Gallons Liters Batch Size
  • 45.43 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.065 OG
  • 1.014 FG
  • 21.1 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 16.8° SRM Color
  • 75% Efficiency
  • 6.5% ABV Alcohol
  • 218 per 12oz Calories
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