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200.2
Belgian Dubbel • All Grain • 200 L
experimental
November 27, 2003 pm 06:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 200 L)
- 49.23 kg
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 0.80 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1.83 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.83 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4.96 kg
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 328 g
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 148 g
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 149 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.018 | |
| Color: | 15.2 SRM | 10 - 17 | |
| Alcohol: | 6.0% ABV | 6% - 7.6% | |
| Bitterness: | 30.7 IBU | 15 - 25 | |
Discussion
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