Belgian Dubbel Recipe - Chocoladedonder

Recipe Info

Recipe Image

Chocoladedonder

by on
All Grain + Extract
4 Gallon(s)
4.5 Gallon(s)
80 min
75%
Dark Belgian Dubbel with cacao and oak

Fermentables

70% - Pilsner - BE
6.5
36
2
Mash
5% - Special B - BE
0.5
30
180
Mash
5% - CaraMunich - BE
0.5
34
56
Mash
3% - Black Patent Malt - UK
0.25
25
500
Mash
5% - Flaked Oats - US
0.5
37
1
Mash
11% - Belgian Dark Candi Syrup - BE
1
32
80
Extract

Hops

Tettnang
1
Pellet
Boil
60 min(s)
4.5
20.3

Yeast

White Labs Trappist Ale WLP500
80%

Other Stuff

Cacao Nibs
4
oz
Secondary
Oak Chips
2
oz
Secondary

Mash Steps

Beta-Glucan Rest
Direct Heat
113
15 min
Protein Rest
Decoction
133
20 min
Saccharification Rest
Decoction
149
60 min
Maltose Rest
Decoction
155
20 min
Mash-Out
Decoction
168
5 min

Special Instructions

1.
Mash #1 - Dough in 113 F (6.2 qt at 128 F)
2.
Mash #2 - Protein Rest 133 F (2 qt at 212 F)
3.
Mash #3 - Sacc Rest 149 F (2.5 qt at 212 F)
4.
Mash #4 - Maltose Rest 155 F (1.7 qt at 212 F)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

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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