This will be my first shot at making a recipe. I based my recipe on Jamil’s brewing classic style but sub some pils for some abbey malt and changed the candi sugar for the maple syrup. The maple syrup came from my uncle’s small sugar cabin. It’s alot darker than most syrup and has almost the consistency of molasses.
Recipe: Mappel Dubbel
Brewer: Jamie
Style: Belgian Dubbel
TYPE: All Grain
Taste: (35,0)
Recipe Specifications
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Boil Size: 7,76 gal
Post Boil Volume: 6,75 gal
Batch Size (fermenter): 5,50 gal
Bottling Volume: 5,50 gal
Estimated OG: 1,067 SG
Estimated Color: 19,1 SRM
Estimated IBU: 20,2 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 84,2 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
6 lbs 8,0 oz Pilsner (Weyermann) (1,7 SRM) Grain 1 45,6 %
4 lbs Abbey Malt (Weyermann) (17,0 SRM) Grain 2 28,1 %
1 lbs Munich II (Weyermann) (8,5 SRM) Grain 3 7,0 %
8,0 oz Caraaroma (Weyermann) (178,0 SRM) Grain 4 3,5 %
8,0 oz Caramunich II (Weyermann) (63,0 SRM) Grain 5 3,5 %
8,0 oz Melanoidin (Weyermann) (30,0 SRM) Grain 6 3,5 %
1 lbs 4,0 oz Maple Syrup (35,0 SRM) Sugar 7 8,8 %
1,75 oz Hallertauer Hersbrucker [4,20 %] - Boil Hop 8 20,2 IBUs
1,0 pkg Belgian Ale (Wyeast Labs #1214) [125,00 Yeast 9 -
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14 lbs
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Name Description Step Temperat Step Time
Mash In Add 16,90 qt of water at 163,2 F 152,0 F 60 min
Sparge: Batch sparge with 2 steps (1,46gal, 4,13gal) of 168,0 F water