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Belgian Dubbel V2
Belgian Dubbel • All Grain • 5 gal
August 12, 2002 am 10:05am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
German 2-row Pils
German 2-row Pils
- 1/4 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1/4 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1/4 lbs
Belgian Special B
Belgian Special B
- 1 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 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/4 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 15 min
Hallertauer Tradition
Fine, 'Noble'.
-
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: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.008 | 1.008 - 1.018 | |
| Color: | 13.8 SRM | 10 - 17 | |
| Alcohol: | 6.6% ABV | 6% - 7.6% | |
| Bitterness: | 23.8 IBU | 15 - 25 | |
Discussion
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