
L'Abatteur
Belgian Dubbel • All Grain • 5 gal
Mash @ 150F for 75 min. Boil 75 min.Total
November 1, 2001 pm 02:04pm
Ingredients (All Grain, 5 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 | ![]() |