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Dubbel Dip

Dubbel Dip

Belgian Dubbel • All Grain • 5 gal

dlust

first try at a dubbel

March 7, 2011 pm 04:38pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 9 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 1 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • .5 lbs Belgian Special B

    Belgian Special B

  • .25 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • .125 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs 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.

  • .5 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 0.50 oz Hallertau - 4.5 AA% pellets; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.50 oz Saaz - 5.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.066 1.062 - 1.075
Terminal Gravity: 1.013 1.008 - 1.018
Color: 19.0 SRM 10 - 17
Alcohol: 7.0% ABV 6% - 7.6%
Bitterness: 17.5 IBU 15 - 25

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