In Bruges Dubbel


Recipe by: Taft Canyon Brewers

Grains:
5.25 lbs Belgian Pale Malt
5 lbs Belgian Pilsner
1 lbs Caramunich Malt
0.5 lbs Special B Malt

Hops:
1.5 oz Hallertaure Whole Leaf 3.3%AA (60 minutes)
1 oz Hallertaure Whole Leaf 3.3%AA (20 Minutes)

Yeast: Trappist (WLP500)

Misc:
0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup D-45 (10 Minutes)
0.25 tsp Yeast Nutrient

Mash Steps:

75 minutes at 146 degrees (16 quarts)
Batch sparge at 160 degrees (17 quarts)

Fermentation Temperature: 64 F

Notes:

Original Gravity: 1.052
Potential ABV: 7.00%
IBUs: 19.6
Gravity at Rack:
1.010
Final Gravity: 1.008
Final ABV: 6.00%

Notes: Grain volume adjusted for Brew House Efficiency of 70%.

Brewed: May 19, 2013
Racked: May 25, 2013
Bottled: June 2, 2013

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Filed under Beer Recipes, Belgian Dubbel, Making Beer

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