Hey guys, I was hoping to get some feedback on a dubbel I plan on brewing soon. Big fan of the forum, I've been reading threads on here for months but finally decided to post something. I've been brewing for almost 2 years, but this will be the first partial-mash for me, I've always just done extract with steeping specialty grains. I know dubbels often have complex grain bills, so I've just taken aspects from a lot of different recipes and adjusted to what I thought was appropriate. Any comments or critique would be greatly appreciated!
Belgian Dubbel
5 gal batch
O.G. - 1.071
F.G. - 1.016
IBU's - 21
Color - 18 SRM
2.0 lb Pilsner Malt
8.0 oz Castle Caravienne
8.0 oz Oats, Flaked
8.0 oz Caramunich Malt 45
8.0 oz Rye Malt
6.0 oz Belgian Special B
2.0 oz Extra Special Malt
1.0 lb Pilsen Light DME
1.0 lb Bavarian Wheat DME
3.3 lb Pilsner Malt Extract
1.0 lb Belgian Candi Sugar
Hops
1.0 oz Styrian Golding 60 min
1.0 oz Tettnanger 20 min
Yeasts
Belgian Ardennes 3522 Wyeast 78.0%
Mash 4.5 lbs of grain in 5.75 qts water for 60 mins, the sparge in colander to reach boil volume of 3.75 gals. Add DME and boil for 60 mins. Add LME and candi sugar at flameout, cool, then top-up to 5 gals before pitching.
Belgian Dubbel
5 gal batch
O.G. - 1.071
F.G. - 1.016
IBU's - 21
Color - 18 SRM
2.0 lb Pilsner Malt
8.0 oz Castle Caravienne
8.0 oz Oats, Flaked
8.0 oz Caramunich Malt 45
8.0 oz Rye Malt
6.0 oz Belgian Special B
2.0 oz Extra Special Malt
1.0 lb Pilsen Light DME
1.0 lb Bavarian Wheat DME
3.3 lb Pilsner Malt Extract
1.0 lb Belgian Candi Sugar
Hops
1.0 oz Styrian Golding 60 min
1.0 oz Tettnanger 20 min
Yeasts
Belgian Ardennes 3522 Wyeast 78.0%
Mash 4.5 lbs of grain in 5.75 qts water for 60 mins, the sparge in colander to reach boil volume of 3.75 gals. Add DME and boil for 60 mins. Add LME and candi sugar at flameout, cool, then top-up to 5 gals before pitching.
