Black Scapular Dubbel
Style Profile
- O.G.:
- 1.062 - 1.075
- F.G.:
- 1.008 - 1.018
- IBUs:
- 15 - 25
- Color:
- 10 - 17 srm
Recipe Statistics
- O.G.:
- 1.064
- F.G.:
- 1.012
- IBUs:
- 16
- Color:
- 17 srm
The original recipe calls for a 60L Belgian candi syrup. I have never seen that available and D-90 is commonly used in dubbels, so that is what I have used. The recipe also calls for Wyeast 3787 or White Labs WLP530 yeast. I do not use liquid yeasts and had T-58 on hand already for my first time brewing this. I will likely try it with a different belgian yeast at a later date and may update this recipe then.
Belgian Dubbel
| Type | Boil Volume | Volume in Fermenter | Boil Time | Efficiency |
|---|---|---|---|---|
| All Grain | 7.90 Gallons | 5.50 Gallons | 90 Minutes | 75% |
Fermentables
| Name | Amount | Type | Color |
|---|---|---|---|
| Belgian Pilsner | 9.70 Pounds | Grain | 2 srm |
| Munich I | 14.67 Ounces | Grain | 7 srm |
| Aromatic Malt | 7.33 Ounces | Grain | 20 srm |
| Special B | 7.33 Ounces | Grain | 160 srm |
| Caramunic III | 7.33 Ounces | Grain | 56 srm |
| Belgian Candi Syrup - D-90 | 11.00 Ounces | Sugar | 90 srm |
| Table Sugar | 10.00 Ounces | Sugar | 1 srm |
| Total Grain Weight | 11.99 Lbs. | ||||
|---|---|---|---|---|---|
Hops
| Name | Amount | Form | Step | Time |
|---|---|---|---|---|
| Tettnang | 1.40 Ounces | Pellet | Boil | 60 |
Yeast
| Name | Amount | Type |
|---|---|---|
| Fermentis SafAle T-58 | 11.00 Grams | Dry |