TCB Flanders Golden Dubbel


Recipe by: Taft Canyon Brewers

Grains:
.5lbs Biscuit Malt
.5lbs Special B Malt
3 lbs Pilsen Malt

Extract:
5lbs Pilsner Liquid Malt Extract (60 minutes)

Hops:
1 oz Cascade Whole Leaf 7.5%AA (60 minutes)
1 oz Cascade Whole leave 7.5% AA (30 minutes)
2 oz Goldings (US) Pellets 4.0%AA (10 Minutes)

Yeast: Flanders Golden Ale Yeast (Wyeast 3739)

Misc: 1lb Belgian Brown Sugar (10 minutes)

Mash Steps:

60 minutes at 145 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 62 F

Notes:

Original Gravity: 1.061
Final Gravity: 1.005
Final ABV: 7.4%
IBUs: 29.8

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Filed under Beer Recipes, Belgian Dubbel, Making Beer

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