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Garde Fou
Belgian Dubbel • All Grain • 25 L
Simple ingredients but complex brewing: 2 steps decoction. Combination with S33 gives a balance between malt and fruitiness.
June 26, 2006 am 07:27am
0.0/5.0 0 ratings
Ingredients (All Grain, 25 L)
- 7 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.3 kg
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.
- 36 g
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 18 g
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 18 g
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
2 steps decoction mash & mash out. Very malty flavour but balanced with fruits aromas from the yeast.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 17.1 SRM | 10 - 17 | |
| Alcohol: | 6.8% ABV | 6% - 7.6% | |
| Bitterness: | 23.9 IBU | 15 - 25 | |
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