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Author Topic: mappel dubbel  (Read 1527 times)

Offline jamie_savoie

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mappel dubbel
« on: July 16, 2012, 10:05:31 AM »
This will be my first shot at making a recipe.  I based my recipe on Jamilís 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 uncleís small sugar cabin.  Itís 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
--------------------------
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:
------------
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
----------------------------
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