Belgian Dubbel


Recipe by: Hops and Berries

Grains:
0.5 lbs Special B
0.5 lbs Biscuit Malt

Extract: 8 lbs Pilsner Malt Extract

Hops:
1.5 oz Strisselspalt Pellets (60 minutes)
.5 oz Strisselspalt Pellets (10 minutes)

Yeast: Abbey Ale (White Labs)

Misc: 1lb Belgian Dark Brown Sugar (15 minutes)

Fermentation Temperature: 68 F

Mash Steps:

45 minutes at 158 degrees (8 quarts)
Sparge at 170 degrees (4 quarts)

Notes:

Brew History:

January 20, 2013

Original Gravity: 1.058
Potential ABV: 7.5%
Final Gravity: 1.012
Final ABV: 6%

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Filed under Beer Recipes, Belgian Dubbel, Making Beer

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