Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
25 L
90 min
42.5 IBUs
56.1 EBC
1.085
1.016
9.3 %
Actuals
1.078
1.01
9.1 %
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Belgian Dubbel
26 B
1.062 - 1.075
1.008 - 1.018
15 - 25
19.7 - 33.5
2.5 - 3.2
6 - 7.6 %
Fermentables
Name
Amount
%
Pale Malt, Maris Otter
6.1 kg
72.62
Munich Malt
600 g
7.14
Biscuit Malt
300 g
3.57
Caraamber
300 g
3.57
Special B Malt
300 g
3.57
Wheat Malt Pale, Bel
300 g
3.57
Candi Sugar, Dark
500 g
5.95
Hops
Name
Amount
Time
Use
Form
Alpha %
Fuggle
100 g
60 min
Boil
Pellet
4.5
Tettnang (Tettnang Tettnager)
60 g
10 min
Boil
Pellet
4
Miscs
Name
Amount
Time
Use
Type
Klar urt
16.00 g
15 min
Mash
Fining
Yeast
Name
Lab
Attenuation
Temperature
Belgian Abbey II (1762)
Wyeast Labs
75%
18.33°C - 23.89°C
Mash
Step
Temperature
Time
Mash In
66°C
90 min
Mash Step
75°C
10 min
Fermentation
Step
Time
Temperature
Primary
7 days
22°C
Secondary
7 days
22°C
Aging
20 days
20°C
Download
Download this recipe's BeerXML file