• Favorite
  • Discuss
  • Subscribe
Connect
Roscia

Roscia

Belgian Dubbel • All Grain • 18.93 L

ales

setting

September 15, 2017 at 06:01am

0.0/5.0 0 ratings

Ingredients (All Grain18.93 L)

  • 4.54 kg Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.40 kg Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 0.11 kg Belgian Special B

    Belgian Special B

  • 0.05 kg English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 0.11 kg Belgian Aromatic

    Belgian Aromatic

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

  • 0.23 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.

  • 28 g Czech Saaz - 5.0 AA% pellets; boiled 60 min

    Czech Saaz

    Very mild. 'Noble'.

  • 10 g Orange Peel (dried) - (omitted from calculations)

    Orange Peel (dried)

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • White Labs WLP545 Belgian Strong Ale

    White Labs WLP545 Belgian Strong Ale

    From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.

Style (BJCP)

Category: 26 - Trappist Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.062 1.062 - 1.075
Terminal Gravity: 1.011 1.008 - 1.018
Color: 17.9 SRM 10 - 17
Alcohol: 6.7% ABV 6% - 7.6%
Bitterness: 24.2 IBU 15 - 25

Discussion

Post a Comment

Subscribe to this discussion.