Belgian Dubbel Recipe - St. Michael

Recipe Info

Recipe Image

St. Michael

by on
Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
100%
Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Extra Light - US, Dry Malt Extract - Extra Light - US, Belgian Aromatic - BE, Belgian Amber Candi Sugar - BE, Magnum Hops, Wyeast Belgian Abbey II 1762 Homebrew Yeast.

Fermentables

62% - Liquid Malt Extract - Extra Light - US
6
36
2
Extract
18% - Dry Malt Extract - Extra Light - US
1.7
36
3
Extract
10% - Belgian Aromatic - BE
1
32
32
Steep
10% - Belgian Amber Candi Sugar - BE
1
36
75
Late

Hops

Magnum
0.5
Pellet
Boil
60 min(s)
14
23.1

Yeast

Wyeast Belgian Abbey II 1762
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

St. Michael
Belgian Dubbel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.016 FG
  • 23.1 IBU (tinseth) Bitterness
  • 0.35 BG:GU
  • 13.7° SRM Color
  • 100% Efficiency
  • 6.4% ABV Alcohol
  • 223 per 12oz Calories
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