Description

This is a Community Recipe created by marcx_oo

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Dingemans Pilsen Malt (1887 grams)
WEYERMANN BARKE MUNICH MALT (290 grams)
Dingemans Special B (116 grams)
Weyermann Carabelge (58 grams)
Weyermann Carapils (116 grams)
Crisp Flaked Torrefied Maize (58 grams)
Saaz Pellets (30 grams)
Sweet Orange Peel 50g (1 packs)
Belgian Candi Sugar Rocks Dark 500g (1 packs)
Mangrove Jacks Belgian Abbey M47 Yeast (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Belgian-Style Dubbel
Batch Size: 10
Original Gravity: 1.060
Final Gravity: 1.005
ABV %: 7.2
IBU: 21

THE MASH
Temperature °C: 62-68
Length (mins): 30 each
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

20g Saaz @ 60 mins
10g Saaz + 20g orange peel + 377g Dark Candi Sugar @ 15 mins

Secondary additions and timing:

N/a

Yeast: M47 full pack
Fermentation temperature/steps: 21

Comments:

Bottle after 14 days high carbonation and allow to condition for 3 months