Plum and raisin layered over dark candi sugar. Designed as an original style reference for the Beer Control Recipe Library.
Belgian Dubbel
Abbey Fig
Plum and raisin layered over dark candi sugar. Designed as an original style reference for the Beer Control Recipe Library.
1.066OG
1.013FG
7.0%ABV
19IBU
43EBC
About this recipe
How it compares to the style
Belgian Dubbel
Comparison between this recipe's calculated parameters and the BJCP style range.
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Magnum | 12.0 g | boil | 90 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops compared to the style's typical hop profile. Estimate based on IBU 19, BU:GU 0.29.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Pilsner Malt (Belgian) | 3.77 kg | 4 EBC | mash |
| Munich Malt (Light) | 0.78 kg | 14 EBC | mash |
| Belgian Candi Sugar (Dark D-90) | 0.72 kg | 180 EBC | sugar |
| Special B | 0.28 kg | 300 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| SafAle BE-256 | 11.0 g | 81% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Let fermentation rise
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
65 ppm
SO₄²⁻
75 ppm
HCO₃⁻
35 ppm
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