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Dubdub
Belgian Dubbel • All Grain • 240 gal
work in progress
September 21, 2011 pm 01:10pm
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Ingredients (All Grain, 240 gal)
- 513.69 lbs
Premium Pilsner Malt Extra Pale; Weyermann®
Premium Pilsner Malt Extra Pale; Weyermann®
German-grown two-row spring barley (2004 harvest) Varieties: Barke & Scarlett Product Characteristics:Perfect foundation grist for all extra pale lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer
- 13.03 lbs
Biscuit Malt; Castle Malting
Biscuit Malt; Castle Malting
Features: Unique and very special Belgian malt. Lightly kilned, then lightly torrefied up to 160°C. Usage: All special beers and as well for English ales, brown ales and porters. Recommended proportion: up to 15% of the grist. Characteristics: Biscuit malt produces a very pronounced "toasty" finish in the beer. Imparts a warm bread and biscuit like aroma and flavour. Biscuit Malt promotes a light to medium warm brown colour to the mash. This malt is used to improve the roasted flavour and aroma that characterize ales and lagers lending the subtle properties of black and chocolate malts. No enzymes. Must be mashed with malts having a surplus of diastatic power.
- 8.51 lbs
Special B Malt; Castle Malting
Special B Malt; Castle Malting
Features: Very special Belgian dark malt, obtained through specific double drying process. Usage: Abbey ales, Trappist ales, dubbels, porters, brown ales, doppelbocks. Recommended proportion: 10%. Characteristics: Is used to produce a deep red to dark brown-black colour and fuller body. Unique flavour and aroma. Gives much colour and raisin-like flavour. Imparts a rich malty taste and a hint of nut and plum flavour. May substitute Chocolate and Black malt if bitterness is not desired.
- 5.43 lbs
Medium Crystal Malt; Simpsons
Medium Crystal Malt; Simpsons
Ale colour and flavour adjustment tailored to requirement.
- 6.75 lbs
2-Row Carapils® Malt; Briess
2-Row Carapils® Malt; Briess
Very low color or flavor contribution. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 6.60 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 60.08 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 5.75 lbs
Oat Flakes; Gilbertson & Page
Oat Flakes; Gilbertson & Page
Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist total.
- 5.75 lbs
Oat Hulls
Oat Hulls
Oat Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 17.3 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 23.87 oz
Brambling Cross - 6.0 AA% pellets; boiled 15 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
-
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: | 1.070 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 13.3 SRM | 10 - 17 | |
| Alcohol: | 7.5% ABV | 6% - 7.6% | |
| Bitterness: | 20.0 IBU | 15 - 25 | |
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