Spiced X X Mas Belgian - Belgian Dubbel |
RECIPE INFO |
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by hyoung001
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.064 |
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FG: 1.01 |
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ABV: 7.07%
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Bitterness: 22.22 (tinseth)
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IBU/OG: 0.35 |
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Color: 31.1° SRM
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Calories: 7.07 per 330ml
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FERMENTABLES |
| 66.7% |
0 |
Pilsner - BE |
36 |
2 |
Mash |
| 8.3% |
0 |
Munich - 60L - US |
33 |
60 |
Mash |
| 8.3% |
0 |
Belgian D2 Candi Syrup - BE |
32 |
160 |
Mash |
| 4.2% |
0 |
Cane Sugar- US |
46 |
1 |
Mash |
| 4.2% |
0 |
CaraAroma - DE |
35 |
130 |
Mash |
| 4.2% |
0 |
Special B - BE |
30 |
180 |
Mash |
| 4.2% |
0 |
CaraMunich - BE |
34 |
56 |
Mash |
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HOPS |
| 0 |
Hallertau |
Pellet |
Boil |
60 Minutes |
4.5 |
13.3 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
30 Minutes |
5.5 |
8.92 |
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YEAST |
| GigaYeast Golden Pear Belgian Ale Yeast GY048 |
84% |
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OTHER INGREDIENTS |
| 1 |
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Ginger |
0 minutes |
Boil |
| 6.5 |
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Cinnamon |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash at 165 for 90 minutes with sugar and Belgian candy syrup.
-Belgian syrup recipe - 2lbs sugar, 1 cup water, 2.5tsp DAP (yeast nutrient)
Place all ingredients in a pan and boil until 290 degrees F. Then add 1.5 cups cold water and stir until syrup reaches 240, place pot in cold water to stop the process.
Ginger 15'
Cinnamon 15'
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