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Dubblel Dark Night of the Biblio
Belgian Dark Strong Ale • All Grain • 8 gal
2nd version of this recipe -- first was great -- this is pretty close but a bit heavier.
July 15, 2010 pm 10:54pm
4.0/5.0 0 ratings
Ingredients (All Grain, 8 gal)
- 14 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 lbs
Belgian Special B
Belgian Special B
- 2 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 2.5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Sterling - 7.5 AA% whole; boiled 15 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two 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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.024 | |
| Color: | 32.1 SRM | 12 - 22 | |
| Alcohol: | 8.7% ABV | 8% - 11% | |
| Bitterness: | 44.8 IBU | 20 - 35 | |
Discussion
Good and getting better
2010-09-02 10:05pm
This has been in the bottle about a month now and promises to age very nicely. Very complex right now -- added 2 tsp of sichuan peppercorns at 15 min. You can't pick them out but they are adding a nice earthy/spicy note that goes well with the dark malt / brown sugar and peppery notes from the saison/abbey yeast.
Interesting recipe
2010-09-30 4:51pm
I was think about making this,but i wanted to sub,1 1/2 lbs of Belgian candied suger for the brown sugar and 1 ounce of cascade instead of the sterling ,what do you think?....B....
Re: Interesting recipe
2010-09-30 10:53pm
I'd say why not. I actually used demerara, but didn't see an entry for that. It's a bit lighter than light brown sugar and doesn't have any molasses. Candi sugar would prob. be pretty similar. I love Cascade, but would not go too heavy on the hops in this recipe--the dark malts, sichuan peppercorns and the spice notes from the yeast are already pretty dominant. FYI -- this is still getting better -- I will brew this again!
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