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Belgian Dubbel : Partial Mash : 60 L
Will use Ireks malt extract
December 7, 2012 at 06:10am
5.0/5.0 1 rating
Ingredients (Partial Mash, 60 L)
- 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.
- 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.
- 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.
- 0.4 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.
- 7.5 kg
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 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.
- 75 g
Styrian Goldings - 4.2 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 45 g
Styrian Goldings - 4.2 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: | 1.064 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 19.6 SRM | 10 - 17 | |
| Alcohol: | 6.9% ABV | 6.00% - 7.60% | |
| Bitterness: | 18.3 IBU | 15.00 - 25.00 | |
Discussion
Brewed it
2012-12-15 7:23am
I did it yesterday. What a coulor. What a smell. What a taste. If yeast does what it does, that will be a nice beer. Now fermenting at 20°C
Tasted
2013-01-23 12:34pm
Best beer I ever brew
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