Belgian Dubbel Recipe - My First Dubbel

Recipe Info

Recipe Image

My First Dubbel

by on
All Grain + Extract
17.5 Gallon(s)
21 Gallon(s)
75 min
77%
All Grain Plus Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Munich Light - DE, CaraHell - DE, Aromatic Malt - UK , CaraMunich - BE, Special B - BE, Chocolate Rye Malt - DE, Belgian Dark Candi Syrup - BE , Hallertauer Mittelfrüh Hops, White Labs Belgian Strong Ale Yeast WLP545 Homebrew Yeast, Irish Moss, Yeast Nutrient.

Fermentables

60% - Pilsner - BE
25
36
2
Mash
19% - Munich Light - DE
8
37
6
Mash
5% - CaraHell - DE
2
33
10
Mash
5% - Aromatic Malt - UK
2
35
20
Mash
5% - CaraMunich - BE
2
34
56
Mash
1% - Special B - BE
0.5
30
180
Mash
1% - Chocolate Rye Malt - DE
0.5
34
250
Mash
5% - Belgian Dark Candi Syrup - BE
2
32
45
Extract

Hops

Hallertauer Mittelfrüh
4
Pellet
Boil
60 min(s)
4.4
16.5
Hallertauer Mittelfrüh
2
Pellet
Boil
60 min(s)
5.3
9.9

Yeast

White Labs Belgian Strong Ale Yeast WLP545
85%

Other Stuff

Irish Moss
0
each
Mash
Yeast Nutrient
0
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
14gal of strike water (1.4 qt/lb of grain) with 25.1g 88% lactic acid
2.
Add 5.2g gypsum, 4.8g calcium chloride & 1.6g epsom salt to strike water
3.
Fill HLT to 12gal & add 20.6g 88% lactic acid
4.
Add 4.4g gypsum, 4.1g calcium chloride & 1.4g epsom salt to HLT
5.
Infuse 8.5gal to hit 105deg for 20 minutes then add 6gal boiling water to hit 140-145deg
6.
Rest mash @ 145deg for 45 minutes then direct heat/stir to hit 155deg
7.
Rest mash at 155deg for 20 minutes then direct heat/stir to hit 170deg
8.
5gal of water absorbed by grain (.5 qt/lb of grain loss)
9.
Recirculate till wort runs clear then fly sparge with 12 gallons heated to 175deg
10.
Boil for 90 minutes, add 1st hops with 70 minutes left in boil
11.
Add Candi Syrup with 30 minutes left in boil
12.
add Irish Moss & Yeast Nutrient with 10 min left in boil
13.
Start fermentation at 66F but allow to increase by 4F per day till hitting 80F
14.
21 days after brew date cold crash to 33F
15.
Lager for 14 days then package (5weeks post brewdate)
16.
$80 per 5gal

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

My First Dubbel
Belgian Dubbel
  • 17.50 Gallons Liters Batch Size
  • 21.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.067 OG
  • 1.010 FG
  • 26.4 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 16.6° SRM Color
  • 77% Efficiency
  • 7.3% ABV Alcohol
  • 223 per 12oz Calories
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