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Abbaye bue Moines
Belgian Dubbel • Extract • 5 gal
Brewed Dec. 10, 2004. Based on a Northern Brewer kit.
December 1, 2004 am 01:03am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.25 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.25 lbs
Belgian Special B
Belgian Special B
- 1 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 6.6 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1 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.
- 1 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian Strong Ale™
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Notes
Use a partial mash for 1 hour, 150 degrees, 2 quarts of water, and sparged with 2.5 quarts of water at 170 degrees. Add bulk of extract late in the boil. That is--add the pound of DME and about 1.5 pounds of the LME (I used Northern Brewer Gold) at start of boil. At 15 minutes left in boil, remove kettle from heat and add remainder of LME. Return to heat after LME is thoroughly mixed and dissolved. . Dissolve the candi sugar in 1 pint of water boiled and add in the last 15 minutes of boil as well. Don't worry about wort coming back to a boil at the late addition. I spent a good 10 minutes mixing in the extract and making sure it was dissolved before returning kettle to burner.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.018 | |
| Color: | 24.9 SRM | 10 - 17 | |
| Alcohol: | 7.0% ABV | 6% - 7.6% | |
| Bitterness: | 23.4 IBU | 15 - 25 | |
Discussion
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