• Favorite
  • Discuss
  • Subscribe
Connect
Belgian Cabin Fever Reducer

Belgian Cabin Fever Reducer

Belgian Dubbel : All Grain : 5 gal

1HoppyDad

This should be ready for early spring. Cheers!

February 10, 2013 at 08:32pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8.5 lbs Pilsen Malt; Dingemans

    Pilsen Malt; Dingemans

    Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.

  • 2 lbs Wheat Malt; Durst

    Wheat Malt; Durst

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • .25 lbs Special B - Caramel malt; Dingemans

    Special B - Caramel malt; Dingemans

    The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

  • 0.5 lbs Cara 45 - Caramel Malt; Dingemans

    Cara 45 - Caramel Malt; Dingemans

    Dingemans Cara 45 is a medium-amber crystal malt that will impart a rich, caramel-sweet aroma and full flavor, as well as intense color.

  • 0.25 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1 lbs 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.

  • 1 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • White Labs WLP550 Belgian Ale

    White Labs WLP550 Belgian Ale

    Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Notes

Mash 1 hour at 154 deg. 90 minute boil. Add Belgian Amber Candy at 30 minutes.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.067 1.062 - 1.075
Terminal Gravity: 1.012 1.008 - 1.018
Color: 17.2 SRM 10 - 17
Alcohol: 7.2% ABV 6.00% - 7.60%
Bitterness: 23.6 IBU 15.00 - 25.00

Discussion

Post a Comment

Subscribe to this discussion.