Dubbel Dip
Belgian Dubbel • All Grain • 5 gal
first try at a dubbel
March 7, 2011 pm 04:38pm
Ingredients (All Grain, 5 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 |
