Belgian Dubbel
Specifics
General Information
Method: All Grain

Adapted from Brewing Classic Styles.Pitch yeast at 64F and let the temperature rise slowly to 70F over the course of 1 week. When finished, carbonate to approx. 3-4 volumes and allow to lager for 1 month at 45-50F.

Recipe
Scale
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Enter desired final yield (volume):  gallons
Reference
Grains
9.50 pounds
Pilsner (2 Row) Bel
79.2% of grist
1.00 pounds
Munich Malt
8.3% of grist
0.50 pounds
Aromatic Malt
4.2% of grist
0.50 pounds
Caramunich Malt
4.2% of grist
0.50 pounds
Special B Malt
4.2% of grist
12.00 pounds Total Grain Weight 100% of grist
Adjuncts
0.75 pounds Candi Sugar, Dark  
0.50 pounds Cane Sugar  
Miscellaneous Ingredients (Non-Fermentable)
0 Yeast Nutrient @ 10 minutes  
1.09 Wort Chiller @ 25 minutes  
1.2 Whirlfloc Tablet @ 20 minutes  
Reference
Hops
1.60 ounces
Tettnang
4.00% @ 60 minutes
Type: Aroma
Use: Boil
6.4 AAUs
1.60 ounces Total Hop Weight 6.4 AAUs
Yeast
White Labs WLP530 Abbey Ale — Liquid — 1 liter starter
Mash
Mash Type: Infusion
Grain Amt. 12 pounds
Step Description Temp. Time
Mash In 149° F 75 min.
Mash Out 168° F 10 min.
Water Profile
Source: Filtered L.A. water
Fermentation
Primary: 7 days @ 64° F
Secondary: 7 days @ 70° F
Age: 28 days @ 52° F
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