Belgian Dubbel Recipe - Raspberry Belgian

Recipe Info

Recipe Image

Raspberry Belgian

by on
All Grain
6 Gallon(s)
7 Gallon(s)
60 min
75%
Dough in at 99, add hot water to raise mash temp by 1 degree a min up to 122, hold for 20 min. Take a thick decoction, raise to 158 and hold for 20 min. Heat the decoc up to boil and boil for 40 min. Add the decoc back to the mash to raise up to 145, hold for 20 min. Raise the temp up to 156, hold for 45 min. Add 1 tsp cream of tartar to 2-3 lbs of table sugar and enough water to make a slurry. Cook until temp approaches 300 and color turns ruby red. Ferment with Ommegang yeast at ~70. Add 6-8 lbs of washed raspberries to the secondary in a muslin bag.

Fermentables

50% - Pilsner - BE
7.5
36
2
Mash
20% - Belgian Amber Candi Sugar - BE
3
36
75
Late
15% - Munich Light - DE
2.3
37
6
Mash
8% - CaraMunich II - DE
1.2
34
46
Mash
4% - Special B - BE
0.6
30
180
Mash
2% - Belgian Aromatic - BE
0.3
37
32
Mash
1% - Black Malt - UK
0.1
28
500
Mash

Hops

Northern Brewer
1
Pellet
Boil
60 min(s)
9
23.5

Yeast

White Labs Belgian Ale WLP550
76%

Other Stuff

Raspberries
8
lb
Secondary
Lactose
2
each
Mash

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

Raspberry Belgian
Belgian Dubbel
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.017 FG
  • 23.5 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 30.5° SRM Color
  • 75% Efficiency
  • 7.0% ABV Alcohol
  • 244 per 12oz Calories
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