Belgian Dubbel – All Grain GONE


General Info

Made 2.5 lbs of amber candi sugar by following the procedure here.

This is the first brew cooled with the new Therminator and fermented in a Sanke keg using the conversion kit I purchased from Brewer's Hardware.


Due to efficiency (~80%), I overshot the target OG a bit.

Malts and Grains

Amount Malt/Grain %
9.00 pounds German Pilsen Malt (2-Row) 39.1%
1.00 pounds German CaraMunich Malt I 4.3%
1.00 pounds Belgian Special B Malt 4.3%
2.00 pounds German Dark Munich Malt 8.7%
1.00 pounds Belgian Aromatic Malt 4.3%
9.00 pounds American Pale Malt (2-Row) 39.1%
23.00 pounds Total Grain Weight 100%


Amount Adjunct
2.50 pounds Candi Sugar, Amber


Amount Hop Time AA
2.75 ounces Golding 60 min 4.4%
2.75 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Abbey Ale White Labs WLP530 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

Water Profile Highlands Ranch, Colorado


  • Mash at 154° F for 60 to 90 minutes
  • Total boil time: 90 minutes
    • Add hops according to schedule
    • Add Irish Moss at 45 minutes
    • Add sugars at 45 minutes
  • Cool wort to 70-75 degrees
  • Pitch yeast

Fermentation and Aging

7 days @ 72° F
7 days @ 70° F
30 days @ 45° F

Eald Munuc

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 7.6    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.2    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.070 / 17.1° P    
Mash PH:      
Boil PH:      

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