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Dubbel Down Abdij Ale
Belgian Dubbel • All Grain • 6 gal
Abbey-Style Dubbel for Autumn. By Ixnae of Blokhed Brewery
August 8, 2003 pm 07:13pm
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 15 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Special B
Belgian Special B
- .75 lbs
Candi Sugar Dark
Candi Sugar Dark
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 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Tettnanger - 6.3 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Saaz - 5.0 AA% whole; boiled 7 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - Irish Moss (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Notes
Aim for a PH of 5.2 - 5.4. Malt to Water ratio is 1lb Malt to 1qt Water. Single-Infusion Mash at 152F. Boil for 90 Min, adding water as necessary to maintain level (we have a huge boiloff rate).
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.018 | |
| Color: | 20.9 SRM | 10 - 17 | |
| Alcohol: | 7.1% ABV | 6% - 7.6% | |
| Bitterness: | 23.7 IBU | 15 - 25 | |
Discussion
So Tasty!
2012-09-04 7:34pm
It's been many years since I've brewed this, but it is still one of my favorites. A close approximation to a Maredsous 8 Abbey Ale.
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