Belgian Dubbel Recipe - Saint Arnoldus

Recipe Info

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Saint Arnoldus

by on
All Grain
21 Liter(s)
27 Liter(s)
120 min
75%
Comments  Brew Sessions (0)
Westvleteren 8 clone

Fermentables

% kg fermentable ppg   L   usage  
64% 4.1 Pilsner - BE 36
Mash
19% 1.2 Pale Ale - BE 38
Mash
12% 0.75 Belgian Dark Candi Syrup - BE 32
80°
Late
5% 0.35 Soft Candi Sugar - Brown - US 38
60°
Late
6.4 kg

Hops

g variety type usage time AA   IBU  
25 Magnum (DE) Pellet Boil 60 minutes 12.0 29.6
20 East Kent Golding (UK) Pellet Boil 20 minutes 5.0 6.0
25 East Kent Golding (UK) Pellet Boil 5 minutes 5.0 2.5
7 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Abbey Ale WLP530 84%
 

Other Stuff

amount unit name usage
5 ml Irish Moss Boil
5 ml Yeast Nutrient Boil
5 ml Clarity Ferm Primary
 

Mash Steps

type heat temp °C time
Maltose Rest Direct Heat 65 90 minutes
Mash-Out Direct Heat 78 10 minutes
 

Special Instructions

  1. Use D-180 Candisyrup
  2. Prepare yeast: 370 mrd cells – or a 2 liter starter
  3. Oxygenate well, pitch at 17 C
  4. Raise temperature to 24 C over 14-18 days
  5. Prime with 8 g/liter and lager cold for 6 months

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Saint Arnoldus
Belgian Dubbel
21.00 Gallons Liters
27.00 Gallons Liters  @  120  min
1.072
1.012
18.0° SRM
75%
38.1 IBU (tinseth)
0.53
7.8% ABV
244 per 12oz
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