Belgian Dubbel   Brew Type: All Grain Date: ________ Style: Belgian Dubbel Brewer: Barley Dog Brewery Batch Size: 5.00 gal Asst Brewer: Boil Volume: 6.41 gal Brewhouse Efficiency: 65.0 Boil Time: 60 min Actual Efficiency: ______ % Equipment: Brew Pot (15 gal) and Cooler (48 qt)

Ingredients

Amount Item Type % or IBU 12.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 75.0 % 1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.2 % 0.50 lb Biscuit Malt (23.0 SRM) Grain 3.1 % 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.1 % 0.50 lb Special B Malt (180.0 SRM) Grain 3.1 % 0.50 lb Wheat Malt, Bel (2.0 SRM) Grain 3.1 % 1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 6.2 % 1.50 oz Fuggles [4.80%] (60 min) Hops 22.6 IBU 0.50 oz Goldings, East Kent [5.00%] (10 min) Hops 2.8 IBU 1.00 tsp Irish Moss (Boil 30.0 min) Misc   1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 500 ml] Yeast-Ale

Beer Profile

Estimated Original Gravity: 1.078 SG (1.062-1.075 SG) Measured Original Gravity: ______ SG Estimated Final Gravity: 1.019 SG (1.010-1.018 SG) Measured Final Gravity: ______ SG Estimated Color: 22.0 SRM (10.0-14.0 SRM) Color: [Color] Estimated Bitterness: 25.3 IBU (15.0-25.0 IBU) Alpha Acid Units: 1.4 AAU Estimated Alcohol by Volume: 7.7 % (6.0-7.5 %) Actual Alcohol by Volume: ______ % Estimated Calories:358 cal/pint

Mash Profile

Mash Name: Single Infusion, No Mash Out Total Grain Weight: 15.00 lb Sparge Water: 3.46 gal Grain Temperature: 72.0 F Sparge Temperature: 175.0 F Tun Temperature: 72.0 F Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH   Name Description Step Temp Step Time Step Add 20.00 qt of water at 163.9 F 150.0 F 60 min

Carbonation and Storage

Carbonation Type: Forced CO2 Volumes of CO2: 2.5 (2.3-2.9 vols) Pressure/Weight: 12.2 PSI Carbonation Used: ______ PSI Keg/Bottling Temperature: 40.0 F Age for: 7.0 days Storage Temperature:40.0 F

Notes

Adaped from Denny Conn's Chimay-Be clone recipe.