• Favorite
  • Discuss
  • Subscribe
Connect
no Dubbell

no Dubbell

Belgian Dubbel : All Grain : 45 L

Rava Strong Ale

Christmas ale for my dad 30 min 53°C, 60min 66,5°C, 30min 72°C. mash out 78°C

April 21, 2012 at 06:55pm

5.0/5.0 1 rating

Ingredients (All Grain45 L)

  • 8 kg Pilsen 2RS Malt; Castle Malting

    Pilsen 2RS Malt; Castle Malting

    Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.

  • 2 kg Munich 25 EBC Malt; Castle Malting

    Munich 25 EBC Malt; Castle Malting

    Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • 0.30 kg Cara 120 EBC Malt; Castle Malting

    Cara 120 EBC Malt; Castle Malting

    Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

  • 0.5 kg CastleCrystal® Malt; Castle Malting

    CastleCrystal® Malt; Castle Malting

    Features: Distinct Belgian aromatic malt with special caramelization developed by Castle Malting®. Particular germination process. Caramelized in several steps to develop a unique aroma and flavour. Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required.Excellent choice for Belgian ales and German bock beer styles. Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, CastleCrystal® has an even stronger Diastatic Power and imparts a smoother bitterness.

  • 1 kg Biscuit Malt; Castle Malting

    Biscuit Malt; Castle Malting

    Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.

  • 1.5 kg Candi Sugar Amber

    Candi Sugar Amber

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 0.5 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 55 g Styrian Goldings - 5.2 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 30 g Styrian Goldings - 5.2 AA% pellets; boiled 10 min

    Styrian Goldings

    Mild, pleasant.

  • WYeast 1214 Belgian Abbey™

    WYeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.070 1.062 - 1.075
Terminal Gravity: 1.013 1.008 - 1.018
Color: 18.8 SRM 10 - 17
Alcohol: 7.5% ABV 6.00% - 7.60%
Bitterness: 22.4 IBU 15.00 - 25.00

Discussion

Rava Strong Ale

dubbel

2012-10-09 5:42am

It's a great beer. Like Maredsous 8. I uses Chimay brune yeast. Bottled it with 7,5g corn sugar / l.Will brew it again.

Post a Comment

Subscribe to this discussion.