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Dubbel

Dubbel

Belgian Dubbel • All Grain • 4.0 gal

Keith Choquette

October 15, 2001 pm 06:50pm

0.0/5.0 0 ratings

Ingredients (All Grain4.0 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

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