I'm thinking about having a go at a Belgian Dubbel for my next brew, would appreciate some feedback on the recipe i've come up with
Thanks Stu
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.53 L
Estimated OG: 1.065 SG
Estimated Color: 31.5 EBC
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.20 kg Munich, Light (Joe White) (17.7 EBC) Grain 33.43 %
2.20 kg Pilsner, Malt Craft Export (Joe White) Grain 33.43 %
0.50 kg Brown Malt (128.1 EBC) Grain 7.60 %
0.50 kg Caramunich I (Weyermann) (100.5 EBC) Grain 7.60 %
0.18 kg Melanoidin (Weyermann) (59.1 EBC) Grain 2.74 %
25.00 gm Styrian Goldings [4.60 %] (60 min) Hops 11.8 IBU
15.00 gm Styrian Goldings [4.60 %] (30 min) Hops 5.0 IBU
15.00 gm Styrian Goldings [4.60 %] (15 min) Hops 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 kg Candi Sugar, Clear (1.0 EBC) Sugar 15.20 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.58 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.55 L of water at 74.4 C 67.8 C
Thanks Stu
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.53 L
Estimated OG: 1.065 SG
Estimated Color: 31.5 EBC
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.20 kg Munich, Light (Joe White) (17.7 EBC) Grain 33.43 %
2.20 kg Pilsner, Malt Craft Export (Joe White) Grain 33.43 %
0.50 kg Brown Malt (128.1 EBC) Grain 7.60 %
0.50 kg Caramunich I (Weyermann) (100.5 EBC) Grain 7.60 %
0.18 kg Melanoidin (Weyermann) (59.1 EBC) Grain 2.74 %
25.00 gm Styrian Goldings [4.60 %] (60 min) Hops 11.8 IBU
15.00 gm Styrian Goldings [4.60 %] (30 min) Hops 5.0 IBU
15.00 gm Styrian Goldings [4.60 %] (15 min) Hops 3.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 kg Candi Sugar, Clear (1.0 EBC) Sugar 15.20 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.58 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.55 L of water at 74.4 C 67.8 C