Belgian Dubbel
Belgian Dubbel

Type: All Grain

 Date: 9/29/2007

Batch Size: 5.00 gal

 Brewer:
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 87.0 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.3 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.2 %
1.00 oz Styrian Goldings [5.40%] (60 min) Hops 17.6 IBU
1.00 oz Saaz [4.00%] (1 min) Hops 0.6 IBU
0.50 lb Molasses (80.0 SRM) Sugar 4.3 %
0.25 lb Candi Sugar, Dark (275.0 SRM) Sugar 2.2 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale  

Beer Profile

Est Original Gravity: 1.064 SG

 Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.3 % Actual Alcohol by Vol: 6.8 %
Bitterness: 18.2 IBU Calories: 276 cal/pint
Est Color: 19.5 SRM Color:

Color

Mash Profile
Mash Name: Double Infusion, Full Body Total Grain Weight: 10.75 lb
Sparge Water: 0.83 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Protein Rest Add 9.68 qt of water at 132.1 F 122.0 F 20 min
Saccrification Add 8.60 qt of water at 197.3 F 154.0 F 60 min
Mash Out Add 6.45 qt of water at 211.9 F 168.0 F 10 min
Mash Notes: A full bodied mash profile for beers requiring a protein rest. Used for beer with large portions of unmodified adjuncts such as unmalted wheat.

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes
pH of hot liquer: 4.6, pH of mash, 5.5