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Halo Dubbel
Belgian Dark Strong Ale • All Grain • 5 gal
Condition this beer for six months or more. Add WLP 530 at the end of fermentation. Based on a recipe from Horst Dornbush in"Trappist Ale", Brew your own, October 2003.
January 18, 2004 am 10:03am
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Ingredients (All Grain, 5 gal)
- 10.75 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
German Dark Crystal
German Dark Crystal
- 0.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 0.5 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .8 oz
Styrian Goldings - 7.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.50 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.50 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one 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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.024 | |
| Color: | 10.7 SRM | 12 - 22 | |
| Alcohol: | 6.0% ABV | 8% - 11% | |
| Bitterness: | 28.3 IBU | 20 - 35 | |
Discussion
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