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Belgian double
Belgian Dubbel • Extract • 5 gal
brewed 1/11/5 to 2ndary 1/28/5 kegged 2/10/5
December 27, 2004 pm 08:19pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .75 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 7 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Candi Sugar Amber
Candi Sugar Amber
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.
- .5 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Hallertau - 3.6 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.
- .5 oz
East Kent Goldings - 7.0 AA% pellets; boiled 25 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Sterling - 6.2 AA% whole; boiled 5 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
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: | 1.013 | 1.008 - 1.018 | |
| Color: | 16.2 SRM | 10 - 17 | |
| Alcohol: | 7.2% ABV | 6% - 7.6% | |
| Bitterness: | 21.5 IBU | 15 - 25 | |
Discussion
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