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Seein Dubbel
Belgian Dubbel • Extract • 3.25 gal
Great plum-like flavor(uncarbed- almost licorice)and very warming brew.
January 27, 2005 am 12:46am
0.0/5.0 0 ratings
Ingredients (Extract, 3.25 gal)
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 2 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
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- .5 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.
- .5 oz
Saaz - 5.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .25 oz
Hallertau - 4.5 AA% whole; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .25 tsp
Irish Moss (with 15 mins left in boil) - (omitted from calculations)
Irish Moss (with 15 mins left in boil)
- 1.5 tbsp
cinnamon, 3/4 tsp nutmeg(with 10min left in boil) - (omitted from calculations)
cinnamon, 3/4 tsp nutmeg(with 10min left in boil)
-
True Brew American Lager
True Brew American Lager
Slight diacetyl, complex, woody, bold.
Notes
Used 'Superior' Lager Yeast actually. This brew has a plum-like quality to it, true to the style. The maltiness is mostly due to a ferm schedule of 7 days primary and 4 days 2ndary. The candi sugar was added at day 2 of 2ndary ferm to create a very full bodied(and darker than i expected) beer with a sweetish, almost licorice taste. Used multirest mash->120F-20min-->145F-45min-->153-155F-40min. Very refreshing but higher alcohol could be attained with more time in 2ndary. Highly carbonated and primed with candi sugar(less due to less time in 2ndary). This one is my friends absolute favorite beer, if you'd like a little different and intriguing taste in your brewing, this ones for you.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.018 | |
| Color: | 13.5 SRM | 10 - 17 | |
| Alcohol: | 6.1% ABV | 6% - 7.6% | |
| Bitterness: | 20.5 IBU | 15 - 25 | |
Discussion
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