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Dark Bitt. (not Wit)

Dark Bitt. (not Wit)

Belgian Dubbel • All Grain • 19.50 L

bear2bear

I thought the recipe was pretty standard, but Beer Tools Pro concluded the opposite. Apparently too dark in color. it said. As I see, it is a little dark, but not so much for me, or at least I do not care very much. Replacing the Candi Syrup Dark by the Candi Syrup Clear would be an obvious improvement, though. This beer might taste slightly bitter than those standard Dubbel.

May 22, 2010 am 03:38am

0.0/5.0 0 ratings

Ingredients (All Grain, 19.50 L)

  • 4.96 kg German 2-row Pils

    German 2-row Pils

  • 0.47 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.25 kg Belgian Aromatic

    Belgian Aromatic

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

  • 0.24 kg Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.24 kg Belgian Special B

    Belgian Special B

  • 0.45 kg Belgian Candi Syrup; Dark Candi Inc.

    Belgian Candi Syrup; Dark Candi Inc.

    Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.

  • 0.07 kg Candi Sugar Clear

    Candi Sugar Clear

    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 Tettnanger - 4.3 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 8 g Cascade - 5.6 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 7 g Cascade - 5.6 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 ea Yeast Energizer - Boil for 10 min. (omitted from calculations)

    Yeast Energizer

    Helps revive stuck or slow fermentation

  • 1 tsp Irish Moss - Boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • White Labs WLP500 Trappist Ale

    White Labs WLP500 Trappist Ale

    From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

2 step mashing with a protein rest. Heat 15.5 litters of water to 61C. Mash-in and hold at 55-57C for 15 min. 3/4 tsp of gypsum was added. Then raise to 66C and hold at 65-67C for 90 min. Mash-out at 76C for 15min. Sparge with 15.2 litters of water at 77C. I collected about 23 litters, and added 2.5 litters of cold water to make total 25.5 litters. Boil for 90 min. Add hops as scheduled, and sugars to boil for 30 min. The resulting volume was 19.5 litters with OG 1.080. Brewed on 5/18/10.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.074 1.062 - 1.075
Terminal Gravity: 1.014 1.008 - 1.018
Color: 21.4 SRM 10 - 17
Alcohol: 7.8% ABV 6% - 7.6%
Bitterness: 28.8 IBU 15 - 25

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