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Belgian RaiseSin

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Belgian RaiseSin

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5 Star Rating
4.0 stars based on 4 votes
2 reviews, Read the reviews
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Beer Style: Belgian Dubbel  (18B)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Dubbel
Beer Color

Description:

Really hits the style. The combination of Special B

Ingredients:

  • 12 lbs - Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 12.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
  • 8.0 oz - Special B Malt (180.0 SRM) (Grain)
  • 4.0 oz - Chocolate Malt (350.0 SRM) (Grain)
  • 8.0 oz - Candi Sugar, Clear (0.5 SRM) (Grain)
  • 0.5 oz - Magnum [14.0%] - Boil 60 min (Hops)
  • 0.5 oz - Magnum [14.0%] - Boil 30 min (Hops)
  • 0.50 lbs - Raisins (Boil 15 min) (Misc)
  • 1.0 oz - Saaz [4.0%] - Boil 5 min (Hops)
  • 1 pkgs - Belgian Ardennes (Wyeast Labs #3522) (Yeast)
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Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.081 (19.4° P)
Final Gravity: 1.015 SG (3.8° P)
Alcohol by Vol: 8.7%
Color SRM: 19.1  Color Sample 
Bitterness IBU: 38.4
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe Source:

You can buy the kit with all the ingredients to brew this recipe.

Brown Box Beer Kits make 5 gallons of homebrew and are proudly made from the freshest ingredients available. All Brown Box Beer's kit building ingredients turn over every 7-10 days so there is none of this setting around in a pre-made kit in a box, on a shelf, for who knows how long. All grains are milled at the time your order is filled and shipped. Some substitutions may be made to the original recipe on this page due to ingredient availabilities. Please refer to the box contents on the next page to see what your box will contain.

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Reviews

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review rating
 Reviewed by stuart on Sun May 17 2015

I made a 1/2 batch of this one. The only change I made to the recipe was to soak the raisins in rum for about 2 hours.
I fermented at 20 degrees for 4 days, there was an initial lag in fermentation beginning of 42 hours.
After 4 days I increased the temp to 24 degrees and after another 4 days to 26 degrees.
After 21 days I decanted into the secondary and chilled to 5 degrees for a week. Then bottled and back into fridge for a week at 22 degrees. then after 16 days I chilled to 5 degrees again.
Initially the bottles had little CO2 but I turned the bottles upside down for 2 days then back upright for a week and there is now a nice amount of CO2 but the head dissipates quite quickly.
The brew however tastes like nectar. It stands up well against a number of Belgian Dubbels I have tried. I would certainly make this again.

review rating
 Reviewed by Liebert on Tue May 6 2014

No comment given.

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