Recipe: Grace's Dubbel Dimples Brewer: Christopher Tkach Asst Brewer: Style: Belgian Dubbel TYPE: All Grain Taste: Recipe Specifications -------------------------- Batch Size: 5.25 gal Boil Size: 7.0 gal Estimated OG: 1.070 SG Estimated Color: 18.8 SRM Estimated IBU: 20.3 IBU Brewhouse Efficiency: 85.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 5.50 lb Belgian Pilsner Grain 52.4 % 2.50 lb Pale Malt, Maris Otter Grain 23.8 % 0.50 lb German Caramunich Malt Grain 4.8 % 0.75 lb German Melanoidin Malt Grain 7.1 % 0.50 lb Belgian Aromatic Malt Grain 4.8 % 0.75 lb Belgian Special B Malt Grain 7.1 % 1.00 lb Belgian Soft Candi Sugar (Brown) Sugar 9.5 % 1.00 oz US Mt Hood (whole) [5.1%] (90min) Hops 16.33 IBU 0.50 oz CK Saaz (whole) [2.4%] (90min) Hops 3.98 IBU 1 Pkgs Abbey Ale (White Labs #WLP530) [2L starter] Mash Schedule: Single Infusion, Light Body, Mash Out Total Grain Weight: 10.50 lb ---------------------------- Single Infusion, Light Body, Mash Out Step Time Name Description Step Temp 60 min Mash In Add 12 qt of water at 169.0 F 149.0 F 10 min Mash Out Add 8 qt of water at 212.0 F 170.0 F Notes: ------ Start fermentation at 64F and cap temp at 68F for first 36 hrs. Then let it rise to 72F until fermentation is complete. Rouse yeast every 2 days towards end to help beer attenuate.
