Averagely Perfect Dubbel Belgian Dubbel All Grain (with extract + steeped grains option) Batch Size: 5 Gallons into fermenter (5.04 gallons including trub prior to xfer to fermenter) OG: 1.065 FG: 1.012 ABV: 7.0% IBUs: 24 (Tinseth) Mash Efficiency: 70% Grain Bill: 10.72 lbs Belgian Pilsner Malt 0.50 lbs Caramunich 0.25 lbs Special B 1.00 lbs D-90 Syrup (added at flameout) Hop Schedule (Pellet Hops): 60 Minutes --1.13 ounces Styrian Goldings (5% AA) 10 Minutes --0.5 ounces Styrian Goldings (5% AA) Yeast: Wyeast 3787 or WLP530 Water Profile (overall): Ca: 68 ppm Cl: 90 ppm SO4: 41 ppm Process: - Recommended Mash: Single Infusion @ 152F, 60 Minutes - 60 Minute Boil (recommended) - Fermentation: Pitch at 66F, ramping up naturally or via temperature control to 73F over 2-3 days - Carbonate to 2.9 volumes CO2 - This recipe assumes pellet hops, with a 10% bonus utilization due to pellet form, and a wort absorption of 0.025 gallons of wort per ounce of hops. The Standard Tinseth formula assumes leaf hops (without the 10% bonus utilization). If you will use pellets, but don't believe in the pellet bonus (or believe in a different bonus), adjust. If you will use leaf hops, adjust (for both utilization and for greater wort absorption). YMMV. - I used my own boil off rate (in conjunction with hop wort absorption) to determine my starting wort volume, which impacts hop utilization. YMMV. Adjust as necessary. Use your software. - Anything you change that relates to absorption or other wort losses will change the total fermentables you need to get out of your mash. So you may need to adjust the grain bill up/down. - If your hops have different Alpha Acid percentages, adjust as necessary. - This recipe assumes 70% Mash Efficiency, a little higher than BYO recipes (for example) assume, but probably closer to the average efficiency on this forum based on what I've seen over the years. YMMV. Adjust as necessary. Other Notes: Extract plus Steeped Grains Option Replace the Pilsner Malt with 6.46 lbs of Pilsen Light DME. Steep the crushed Crystal Malts in about 3 quarts of water at about 160F for at least 30 minutes. Add the rest of your water, bring nearly to a boil, stir in the DME, bring to a boil, and proceed.