by Mark Garwatoski
Shamrock 2005 - 2nd place Belgian Strong Ales (Dubbel)
Mash:
153°F 60min
165°F 10min
| 9lbs 2-row |
| 4lbs Pilsner |
| 0.5lbs Aromatic |
| 0.5lbs Caramunich |
| 4oz Special B |
| 1lb Amber Candi Sugar added to boil |
| 1.75oz Hallertau (3.9%AA, 60min) |
| 1oz Saaz (3.5%AA, 5min) |
| Whirlfloc tablet (20min) |
WLP530 Abbey Ale Yeast
Ferment at 70°F
OG: 1.072
FG: 1.010
IBU: 20
Recipe based on 70% efficiency