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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:
35 HCU (~17 SRM)
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.