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Rivendell
Belgian Dubbel • All Grain • 5 gal
Combining the best ideas from all around the brewing universe to create a spot-on dubbel. Spicy with a nice malt backbone. A lot like Chimay Red really.
November 2, 2016 pm 11:41pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Pale Ale Malt; Dingemans
Pale Ale Malt; Dingemans
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
- 0.5 lbs
Special Aromatic Malt; Malteries Franco-Belges
Special Aromatic Malt; Malteries Franco-Belges
Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.
- 0.5 lbs
Dark Munich Malt; Malteries Franco-Belges
Dark Munich Malt; Malteries Franco-Belges
Made from premium French 2-Row barley, this highly modified malt reinforces the taste, color and mouth-feel of Bock beers, Oktoberfest/Marzen beers and Porters. This malt is popular with MFB's German customers such as Paulaner and Lowenbrau.
- 1.0 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 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.
- 0.5 oz
Tettnanger - 4.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Tettnanger - 4.5 AA% whole; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Saaz - 3.2 AA% whole; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.25 oz
Corriander crushed - 5 min from end of boil (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Wyeast 3522 Belgian Ardennes™
Wyeast 3522 Belgian Ardennes™
One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.
Notes
1.25 quarts per lb of grain = 4.25 gallons = 67.5 cups of water +8 cups for under screen = 75.5 cups Mash in at 130 degrees and heat back up to first temperature 125 F for 10 min 140 F for 10 min 149 F for 30 min 158 F for 30 min 170 F for 5 min Sparge with 170 degree water at pH of 5 (roughly 1.6 gallons lost to grain) Sparge at 2 quarts per lb grain = 6.75 gallons pitch at cellar temp (68 degrees) 2.5L starter with 1.040 wort 3 days move upstairs and ferment above 75 degrees 4 days remaining in primary then transfer to secondary and ferment two weeks at elevated temp. Move down to cellar for two days, then rack to tertiary carboy. Prime at 3.5 volumes CO2 and bottle.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 21.5 SRM | 10 - 17 | |
| Alcohol: | 7.9% ABV | 6% - 7.6% | |
| Bitterness: | 17.0 IBU | 15 - 25 | |
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