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Appel Abdji
Belgian Dubbel • All Grain • 5.5 gal
Abbey Dubble-Color not as dark as calculator indicates. Came out a deep amber color. I pitched a washed yeast from a prior fermentation and had rocky head within 3 hours of pitching. Fermented warm as this yeast strain has a nice balance of esters, spice and alcohol warmth when fermented around 75 degrees in my opinion.
December 20, 2004 pm 07:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 9.5 lbs
German 2-row Pils
German 2-row Pils
- .75 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Weyermann CaraMunich® II; Weyermann
Weyermann CaraMunich® II; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.00 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 - 4.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .75 oz
Czech Saaz - 2.5 AA% whole; boiled 45 min
Czech Saaz
Very mild. 'Noble'.
- .25 oz
Czech Saaz - 2.5 AA% whole; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 3864-PC Canadian/Belgian Ale
Wyeast 3864-PC Canadian/Belgian Ale
From a Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant.
Notes
Added 1 oz. of German smoked malt to mash. Mash water @ 130F-2.75 gal.-rest 30 minutes. Mash water at 200F-1.375 gal.-rest at 150-152F 40 minutes. Raise with direct heat to 168F-10 minute mash out. Sparge with 5 gal. at 168F. 2 hour boil. 1.5 oz. grape syrup added to kettle 10 minutes. Aerate 75 minutes with air stone. Ferment (72-76F). Bottle with 3/4 dextrose and washed yeast from primary.
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: | 1.013 | 1.008 - 1.018 | |
| Color: | 26.2 SRM | 10 - 17 | |
| Alcohol: | 7.2% ABV | 6% - 7.6% | |
| Bitterness: | 24.5 IBU | 15 - 25 | |
Discussion
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