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##Belgian Dubbel  
Recipe by: Theron23  
Batch Size (gallons): 5.5  
Efficiency: 65%  
Recipe type: All Grain  
Original Gravity: 1.074  
Final Gravity: 1.015  
ABV: 7.78%  
IBU: 22.6  
Color: 15.4 SRM  
Boil Time: 60 min  

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**Yeast**  

* Wyeast 1762 (Belgian Abbey II)  

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**Fermentables**  

* 10 lbs Pilsner (2 Row) Belgian (60.6%)  
* 4 lbs 4 oz Vienna Malt (25.8%)  
* 1 lb 4 oz Caramunich Malt (7.6%)  
* 12 oz Sugar, Table (Sucrose) (4.5%)  
* 4 oz Special B Malt (1.5%)  

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**Hops**  

* .75 oz East Kent Goldings (EKG), 9.9 IBU @ 60 min (Boil) - 0% AA  
* .5 oz Perle, 8.2 IBU @ 30 min (Boil) - 8% AA  
* .5 oz Perle, 3.8 IBU @ 10 min (Boil) - 8% AA  
* .25 oz East Kent Goldings (EKG), 0.7 IBU @ 5 min (Boil) - 0% AA  

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**Directions:** Batch Sparge.  

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**Fermentation Notes:** 30 days in primary starting at about 65 and finishing at about 70.  Bottle and condition another 30 days.  

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