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Roscia
Belgian Dubbel • All Grain • 18.93 L
setting
September 15, 2017 am 06:01am
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 4.54 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.40 kg
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 0.11 kg
Belgian Special B
Belgian Special B
- 0.05 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.11 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.23 kg
Candi Sugar Amber
Candi Sugar Amber
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.
- 28 g
Czech Saaz - 5.0 AA% pellets; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 10 g
Orange Peel (dried) - (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White Labs WLP545 Belgian Strong Ale
White Labs WLP545 Belgian Strong Ale
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.
Style (BJCP)
Category: 26 - Monastic Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 17.9 SRM | 10 - 17 | |
| Alcohol: | 6.7% ABV | 6% - 7.6% | |
| Bitterness: | 24.2 IBU | 15 - 25 | |
Discussion
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