Belgian Dubbel Recipe - Chocoladedonder
Belgian Dubbel
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Chocoladedonder
by D-A-B on 12/4/2016
All Grain + Extract
4 Gallon(s)
4.5 Gallon(s)
80 min
75%
Dark Belgian Dubbel with cacao and oak
3% - Black Patent Malt - UK
11% - Belgian Dark Candi Syrup - BE
White Labs Trappist Ale WLP500
Mash #1 - Dough in 113 F (6.2 qt at 128 F)
Mash #2 - Protein Rest 133 F (2 qt at 212 F)
Mash #3 - Sacc Rest 149 F (2.5 qt at 212 F)
Mash #4 - Maltose Rest 155 F (1.7 qt at 212 F)
Tasting Notes (0)
There aren't any tasting notes logged yet
Chocoladedonder
Belgian Dubbel
-
4.00
Gallons
Liters
Batch Size
-
4.50
Gallons
Liters
Boil Size
-
80
min
Boil Time
-
1.063
OG
-
1.013
FG
-
20.3 IBU (brewgr)
Bitterness
-
0.33
BG:GU
-
31.7° SRM
Color
-
75%
Efficiency
-
6.5% ABV
Alcohol
-
210 per 12oz
Calories
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