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Saint Blokhededinius
Belgian Dubbel • All Grain • 5 gal
Chant something latin sounding while drinking this fine spiced dubble near a roaring fire.
October 13, 2001 pm 01:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Special B
Belgian Special B
- 1 lbs
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.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Saaz - 5.0 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 oz
Saaz - 5.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 5 g
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
- 5 g
Corriander - (omitted from calculations)
Corriander
- 2 g
Cinnamon Stick (Shaved) - (omitted from calculations)
Cinnamon Stick (Shaved)
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Step Mash: Dough in @ 122, hold 15 min. Raise to 140, hold 15 min. Raise 155, hold 1 hour. Mash out 168. Sparge with 168-170 Water, 1/3 bittering hops into runoff (First Wort Hopping). Boil 75-60 Min. Chill, Aerate, Pitch 2 quart starter Abbey Ale II, Ferment @ 65-70 until 1/4 krausen, rack to large secondary with Candi Sugar solution, Bitter Orange Peel and Spices, and Trappist High Gravity for second fermentation. Rack to another secondary to settle, bring down to 55-60. Bottle with corn sugar and Trappist High Gravity. Age for 2 months minimum. Enjoy!
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.009 | 1.008 - 1.018 | |
| Color: | 15.1 SRM | 10 - 17 | |
| Alcohol: | 6.9% ABV | 6% - 7.6% | |
| Bitterness: | 20.9 IBU | 15 - 25 | |
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