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Bubbel
Belgian Dubbel • All Grain • 2.5 gal
Simple, subtle belgian with no strange stuff (i.e. spices)
May 28, 2004 am 10:30am
5.0/5.0 1 rating
Ingredients (All Grain, 2.5 gal)
- 4 5/8 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1/8 lbs
Belgian Special B
Belgian Special B
- 1/4 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1/4 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.
- 3/4 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.
- 0.9 oz
Hallertau - 3.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.3 oz
Hallertau - 3.5 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.3 oz
Saaz - 3.5 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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: | 1.068 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.008 - 1.018 | |
| Color: | 20.2 SRM | 10 - 17 | |
| Alcohol: | 6.8% ABV | 6% - 7.6% | |
| Bitterness: | 29.0 IBU | 15 - 25 | |
Discussion
Excellent, complex taste
2006-12-07 3:22pm
I think the "just warm enough" ambient temperatures contributed to the complex, spicy flavor. This went over well with friends.
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