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Dubbel III
Belgian Dubbel • All Grain • 6 gal
Luscious, spicy and delicious. Took to brewer's guild and they loved it.
December 23, 2009 pm 03:59pm
5.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 11 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .75 lbs
Belgian Special B
Belgian Special B
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .5 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.
- .3 oz
Brewers Gold - 7.0 AA% pellets; boiled 60 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- .5 oz
Styrian Goldings - 5.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Saaz - 3.5 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Notes
First try
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 20.4 SRM | 10 - 17 | |
| Alcohol: | 7.0% ABV | 6% - 7.6% | |
| Bitterness: | 19.1 IBU | 15 - 25 | |
Discussion
Absolutely delicious
2010-01-22 2:03pm
I bottled 14 bottles in belgian ale with corks and wire hoods and introduced 6 Coopers sugar pills in each bottle. The balance of the 5 gallon batch was kegged. The kegged version is excellent, but the bottle fermented version is great. Note: Serve at room temperature.
3522
2010-01-26 8:51pm
Howdy, hey this looks really nice. I recently made a dubbel as well, but used the Wyeast 1214. I've never tried the 3522, but am wondering if you've played with both and have noticed any differences? Thanks!
Wyeast 1214
2010-01-29 11:13am
I have no experience with 1214.
Temporature
2010-01-29 3:41pm
What was the fermenting temporature?
temp question
2010-01-31 12:13pm
started at 75 dgrees F and cooled down to 70. from there as the ferment slowed temp dropped to 65.
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