Hoges Chapel Belgian Dubbel

Brewer: Hokerer
Batch Size: 5.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.00 
  
Ingredients
Amount Item Type % or IBU 
9 lbs Pilsner (Weyermann) (1.7 SRM) Grain 69.23 % 
2 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 19.23 % 
8.0 oz Special B Malt (180.0 SRM) Grain 3.85 % 
1 lbs Candi Syrup, D2 (160.0 SRM) Sugar 7.69 % 
1.70 oz Hallertauer 3.6 [3.60 %] (60 min) Hops 17.2 IBU 
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale  
  
Beer Profile
Est Original Gravity: 1.071 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 6.98 %
Bitterness: 17.2 IBU 
Calories: 304 cal/pint 
Est Color: 22.5 SRM  
  
Mash Profile
Mash-in with 20 qts water at 163F for mash temp of 152F for 60 minutes  
Drain first runnings
Add 14.00 qt of water at 175F for mash temp of 168
Drain second runnings for total of 6.5 gallons to the kettle 

Fermentation Profile
Pitch at 60F and ferment 2 weeks at 62F
Ferment additional 2 weeks at room temp 

Carbonation and Storage
Add 4 oz cane (table) sugar and bottle