dubbel man
Belgian Dubbel • All Grain • 10 gal
A big dubbel.
November 8, 2006 am 01:18am
Ingredients (All Grain, 10 gal)
- 22 lbs
German 2-row Pils
German 2-row Pils
- 0.30 lbs
Belgian Special B
Belgian Special B
- 0.60 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 2 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Sterling - 7.5 AA% pellets; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
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: | 1.014 | 1.008 - 1.018 | |
| Color: | 12.1 SRM | 10 - 17 | |
| Alcohol: | 7.4% ABV | 6% - 7.6% | |
| Bitterness: | 21.0 IBU | 15 - 25 |
