The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Little Brother

My first attempt at a Belgian Dubbel as Ron got a sample of Dark Belgian Candy Syrup to experement.
Brewed 3/31/06.

Brewer: Barry Tingleff & Ron Kloth Email: beer_me2@msn.com
Beer: Little Brother Style: Belgian Dubbel
Type: All grain Size: 10 gallons
Color:
58 HCU (~24 SRM)
Bitterness: 24 IBU
OG: 1.055 FG: 1.010
Alcohol: 5.8% v/v (4.5% w/w)
Water: All water is RO
Grain: 15 lb. Belgian Pilsner
1 lb. Wheat malt
1 lb. Belgian CaraMunich
.5 lb. Flaked corn
.5 lb. Carafa
Mash: 70% efficiency
Mash in at 165°F to reach 155°F for 1 hour or until conversion.
Boil: 90 minutes SG 1.045 12 gallons
16 oz. Dark Belgian candi syrup
1 lb. Cane sugar
Hops: 2 oz. Hallertauer (4.25% AA, 75 min.)
1 oz. Kent Goldings (5% AA, 45 min.)
Yeast: Wyeast 3522 Belgian Ardennes from 1/2 gal. starter.

Recipe posted 03/30/06.