DUBEL

Name: DUBEL
Cook time: 90 min
Yield: 22.0 l
Ingredients: 2.00 kg Pilsner (2 Row) Bel; 2.00 kg Chateau Pale Ale; 1.00 kg Caramel/Crystal Malt - 60L; 0.80 kg Chateau Vienna; 0.30 kg Oats, Flaked; 0.22 kg Wheat, Flaked; 0.15 kg Chateau Chocolat; 0.35 kg Candi Sugar, Amber; 20 g Tradition Hops - 60 mins Boil; 15 g Tettnang Hops - 15 mins Boil; SafAle T-58 T-58; 10 ml Cinnamon Powder; 5 g Coriander Seed; 10 g Oak Chips

Belgian Dubbel by twoheaded

Recipe Stats

Brewer:

twoheaded

Type:

All Grain

Boil Time:

90 min

Batch Size:

22 l

Boil Size:

26 l

Efficiency:

68.0 %

1.066

1.062 - 1.075

1.016

1.008 - 1.018

ABV

6.5

6.0 - 7.6

IBU

15.8

15.0 - 25.0

EBC

51.1

19.7 - 33.5

Recipe does not conform to the Belgian Dubbel style

Fermentables

Name	Type	Color (EBC)	Amount	%
Pilsner (2 Row) Bel	Grain	3.9	2 kg	29.3 %
Chateau Pale Ale	Grain	8	2 kg	29.3 %
Caramel/Crystal Malt - 60L	Grain	118.1	1 kg	14.7 %
Chateau Vienna	Grain	4.9	0.8 kg	11.7 %
Oats, Flaked	Grain	2	0.3 kg	4.4 %
Wheat, Flaked	Grain	3.2	0.22 kg	3.2 %
Chateau Chocolat	Grain	900	0.15 kg	2.2 %
Candi Sugar, Amber	Sugar	147.6	0.35 kg	5.1 %
Total:			6.82 kg

Hops

Name	Type	Alpha	Use	Time	Amount
Tradition	Bittering	6.0 %	Boil	60 mins	20 g
Tettnang	Aroma	4.5 %	Boil	15 mins	15 g
Total:					35 g

Yeasts

Name	Laboratory	Type	Form	Attenuation
T-58 SafAle T-58	Fermentis	Ale	Dry	73 %

Other Ingredients

Name	Type	Use For	Use	Time	Amount
Cinnamon Powder	Spice	Holiday Beer	Boil	5 mins	10 g
Coriander Seed	Spice	Belgian Wit	Boil	5 mins	5 g
Oak Chips	Flavor	Oak Flavor	Secondary	10 days	10 g

Mash

Step Name	Type	Temp	Time
Beta-amylase	Temperature	65°C	60 min
Alpha-amylase	Temperature	71°C	15 min
Mash-out	Infusion	78°C	10 min