Belgian Dubbel Recipe - Dubbel Oak

Recipe Info

Recipe Image

Dubbel Oak

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
Based on Weikert Belgian Dubbel

Fermentables

35% - Maris Otter Pale - UK
5
38
3
Mash
28% - Pilsner - BE
4
36
2
Mash
7% - Munich Light - DE
1
37
9
Mash
7% - Red Wheat - US
1
38
2
Mash
7% - Victory Malt - US
1
34
28
Mash
4% - Special B - BE
0.5
30
180
Mash
4% - Carapils - DE
0.5
33
2
Mash
1% - Black Malt - US
0.125
28
500
Mash
7% - Belgian Dark Candi Sugar - BE
1
36
275
Late

Hops

East Kent Goldings
1
Pellet
Boil
60 min(s)
5.6
15.4
Willamette
1
Pellet
Boil
20 min(s)
4.8
8.0

Yeast

Fermentis Safale US-05
81%
Fermentis Safbrew Abbaye
82%

Other Stuff

Potassium Metabisulfite
0.5
each
Mash
Calcium Chloride
0.5
tsp
Mash
Gypsum
0.5
each
Mash
Lactic Acid
1
tsp
Mash
Irish Moss
1
tsp
Boil

Mash Steps

Saccharification Rest
Direct Heat
152
60 min

Special Instructions

1.
Add sugar at flameout, stir well
2.
Ferment at 62*, rising to 70*
3.
Add 4 oz. Light Toast French Oak chips in secondary for one week.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dubbel Oak
Belgian Dubbel
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.012 FG
  • 23.4 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 31.1° SRM Color
  • 75% Efficiency
  • 6.9% ABV Alcohol
  • 221 per 12oz Calories
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