Belgian Dubbel Recipe - Dubbel Down

Recipe Info

Recipe Image

Dubbel Down

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
Higher efficiency due to brewing on regular system w/mash tun (15 gallon kettles)

Fermentables

% lb fermentable ppg   L   usage  
75% 9.5 Pale Ale - BE 38
Mash
16% 2 CaraMunich I - DE 34
39°
Mash
8% 1 Special B - BE 30
180°
Mash
2% 0.25 Belgian Clear Candi Sugar - BE 36
Late
12.75 lb

Hops

oz variety type usage time AA   IBU  
0.5 Amarillo Pellet Boil 60 minutes 7.9 12.5
0.5 Cascade Pellet Boil 30 minutes 6.3 7.6
0.5 Cascade Pellet Boil 5 minutes 6.3 2.0
1.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safbrew Abbaye 85%
 

Other Stuff

amount unit name usage
1 tsp Irish Moss Boil
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 152 60 minutes
 

Special Instructions

  1. Ferment at 65°F for 5 days. Raise to 67°F for 3 days, then 69°F for 3 days, followed by 3 days of cold crash at 36°F.

Tasting Notes (1)

brewmasterbryan

Tasted on 9/14/2017 by brewmasterbryan

Notes:

Steady hydrometer reading for FG came in at 1.010. From an OG of 1.072, this puts it at a whopping 8.14% ABV! Tastes malty, slightly sweet with a bready character, then finishes dry with a hint of alcohol left behind. Bottled 9/17/17 at 2.8 vols and will age for at least 3 weeks before trying. Plan to age the rest of the batch significantly longer.

Recipe Facts

Dubbel Down
Belgian Dubbel
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.071
1.011
24.4° SRM
75%
22.1 IBU (tinseth)
0.31
7.7% ABV
238 per 12oz
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