 |
 |
 |
 |
 |
 |
Barrel Dubbel
based on a recipe by Tomme Arthur (of Port Brewing Company) published in Brew Like a Monk / Stan Hieronymus
| Brewer: | Barrel Team | Email: | - | |||||
| Beer: | Barrel Dubbel | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 50 liters | |||||
| Color: |
|
Bitterness: | 17 IBU | |||||
| OG: | 1.066 | FG: | 1.014 | |||||
| Alcohol: | 6.7% v/v (5.3% w/w) | |||||||
| Grain: | 7.5kg German Pilsner 1.5kg Wheat malt 500g German Munich 800g Belgian aromatic 500g Belgian biscuit 500g Belgian Special B 500g Belgian CaraMunich 500g Belgian CaraVienne |
|||||||
| Mash: | 75% efficiency | |||||||
| mash at 67°C | ||||||||
| Boil: | 90 minutes | SG 1.060 | 55 liters | |||||
| 1200g Belgian candi sugar | ||||||||
| add 300 grams (per 50 Liters) dark raisins at end of boil. | ||||||||
| Hops: | 50g Styrian Goldings (5.5% AA, 90 min.) 30g Liberty (4% AA, 60 min.) |
|||||||
| Yeast: | White Labs WLP500 | |||||||
| Log: | Fermentation temperatures: start at 18°C and raise to 22 over 7 days. |
|||||||
Recipe posted 04/14/13.