Belgian Dubbel Recipe - Outlaw Trappist Monk dubbel peach beer

Recipe Info

Recipe Image

Outlaw Trappist Monk dubbel peach beer

by on
All Grain
5.5 Gallon(s)
6 Gallon(s)
60 min
60%
This beer doesnt follow the law, instead of using belgian pale malt, we use American 2 row. It's like an outlaw trappist monk from belgium stole our 2 row and put it in the the beer because he is an outlaw. We didnt use belgian hops, we used what we had in the freezer, it's like a outlaw trappist monk stole out hops and put the in the beer because he is an outlaw. At the end we put peaches in half the batch, incase the outlaw is feeling kinda fruity. **Goes great with jerky**

This recipe was cloned from Trap Ale.

Fermentables

62% - 2-Row - US
10
37
1
Mash
12% - Wheat Malt - DE
2
37
2
Mash
12% - Vienna - DE
2
37
4
Mash
6% - Pilsen - UK
1
36
1
Mash
6% - Belgian Amber Candi Sugar - BE
1
36
75
Late

Hops

delta
0.5
Pellet
Boil
50 min(s)
5.5
7.8
delta
1
Pellet
Boil
30 min(s)
5.5
12.5
DELTA
1
Pellet
Boil
5 min(s)
5.5
3.3
El Dorado
1
Pellet
FlameOut
0 min(s)
16
0.0
delta
1
Pellet
FlameOut
0 min(s)
5.5
0.0

Yeast

Wyeast Trappist High Gravity 3787
79%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
upon kegging, split into 2 kegs, "dry hop" one of the kegs with peaches

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Outlaw Trappist Monk dubbel peach beer
Belgian Dubbel
  • 5.50 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.067 OG
  • 1.014 FG
  • 23.5 IBU (tinseth) Bitterness
  • 0.35 BG:GU
  • 10.9° SRM Color
  • 60% Efficiency
  • 6.8% ABV Alcohol
  • 226 per 12oz Calories
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