All Grain Plus Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Munich - UK, Cane Sugar
- US, Belgian Aromatic - BE, CaraMunich - BE, Special B - BE, Belgian Dark Candi Syrup - BE
, Tettnang Hops, White Labs Abbey Ale WLP530 Homebrew Yeast.
Fermentables
68% - Pilsner - BE
7.1
36
2
Mash
9% - Munich - UK
0.9
37
9
Mash
5% - Cane Sugar
- US
0.5
46
0
Late
5% - Belgian Aromatic - BE
0.5
37
20
Mash
5% - CaraMunich - BE
0.5
34
60
Mash
5% - Special B - BE
0.5
30
120
Mash
5% - Belgian Dark Candi Syrup - BE
0.5
32
60
Extract
Hops
Tettnang
80
Pellet
Boil
60 min(s)
4.5
21.1
Yeast
White Labs Abbey Ale WLP530
78%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash at 149° F (65° C).
2.Pitch yeast at 64° F (18° C) and let the temperature rise slowly to 70° F (21° C) over the course of 1 week.
3.When finished, carbonate the beer to approximately 3 to 4 volumes and allow to lager for 1 month at 45 to 50° F (7 to 10° C)
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