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L'Abatteur

L'Abatteur

Belgian Dubbel • All Grain • 5 gal

Keith Choquette

Mash @ 150F for 75 min. Boil 75 min.Total

November 1, 2001 pm 02:04pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 5.0 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 2.0 lbs German Wheat Malt Light

    German Wheat Malt Light

    Typical top fermented aroma, produces superb wheat beers.

  • 1.0 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • .50 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1.0 lbs Weyermann CaraMunich® II; Weyermann

    Weyermann CaraMunich® II; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .50 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 1.0 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.

  • 1.25 oz Saaz - 4.0 AA% pellets; boiled 50 min

    Saaz

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

  • 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: 1.060 1.062 - 1.075
Terminal Gravity: 1.011 1.008 - 1.018
Color: 12.9 SRM 10 - 17
Alcohol: 6.3% ABV 6% - 7.6%
Bitterness: 22.0 IBU 15 - 25

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