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Dubbel Entendre

Dubbel Entendre

Belgian Dubbel • All Grain • 5.75 gal

jvlpdillon

trying different sugars

February 27, 2019 at 10:14am

0.0/5.0 0 ratings

Ingredients (All Grain5.75 gal)

  • 12 lbs Maris Otter Malt; Bairds Malt

    Maris Otter Malt; Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 1.5 lbs 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.

  • .5 oz Magnum - 14.5 AA% pellets; boiled 45 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 6 oz Raisins - added last 10mins of boil (omitted from calculations)

    Raisins

    Dried grapes. Has a sweet prune like flavor. California discovered the commercial potential of raisins quite by accident. In 1873, a freak hot spell withered the grapes on the vine. One enterprising San Francisco grocer advertised these shriveled grapes as "Peruvian Delicacies" and the rest is history. California is now the world's leading producer of raisins.

  • White Labs WLP530 Abbey Ale

    White Labs WLP530 Abbey Ale

    Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

12oz of Coconut Palm sugar and 12oz Demerara sugar added to primary inverted into syrup. Along with the raisins added 7oz.dried figs to the boil.

Style (BJCP)

Category: 26 - Trappist Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.074 1.062 - 1.075
Terminal Gravity: 1.013 1.008 - 1.018
Color: 15.7 SRM 10 - 17
Alcohol: 8.0% ABV 6% - 7.6%
Bitterness: 25.6 IBU 15 - 25

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