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StiltWalker Dubbel

Brewer: Fab Email: fabricio723@yahoo.com
Beer: StiltWalker Dubbel Style: Belgian Dubbel
Type: Extract w/grain Size: 7 gallons
Color:
94 HCU (~34 SRM)
Bitterness: 35 IBU
OG: 1.065 FG: 1.010
Alcohol: 7.1% v/v (5.6% w/w)
Grain: 310g Flaked corn
200g Flaked oats
500g Brazilian Coffee (Melita-Chocolate)
110g Flaked corn
Steep: Steep for 20-30 minutes at 155°F
Boil: 60 minutes SG 1.065 7 gallons
2.7kg Sorghum extract
.35kg Brown sugar
.45kg Belgian candi sugar
.45kg Molasses
1.3kg Rice extract
Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes.
Hops: 1 oz. Magnum (12% AA, 60 min.)
1 oz. Goldings (5.5% AA, 30 min.)
Yeast: Safbrew S-33
Log: Primary for 3 weeks
Secondary: 4 weeks or more with Cacao Nibs
Removed from Secondary and kegged with 1.75 L of Trader Vic's Chocolate Liquor
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F
Tasting: TBD:

Recipe posted 06/12/16.