
Dubbel
Belgian Dubbel • All Grain • 4.0 gal
October 15, 2001 pm 06:50pm
Ingredients (All Grain, 4.0 gal)
- 8.0 lbs
German 2-row Pils
German 2-row Pils
- .50 lbs
German Dark Crystal
German Dark Crystal
- .50 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.0 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .50 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .125 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- .50 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.
- 1.0 oz
Saaz - 4.0 AA% pellets; boiled 75 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.0 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1024 Belgian Ale
Wyeast 1024 Belgian Ale
Banana-estery. Clove-like phenolics. Intended for abbey beers.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.067 | 1.062 - 1.075 | ![]() |
Terminal Gravity: | 1.016 | 1.008 - 1.018 | ![]() |
Color: | 17.3 SRM | 10 - 17 | ![]() |
Alcohol: | 6.7% ABV | 6% - 7.6% | ![]() |
Bitterness: | 26.2 IBU | 15 - 25 | ![]() |