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dubbel man

dubbel man

Belgian Dubbel • All Grain • 10 gal

cpohl

A big dubbel.

November 8, 2006 am 01:18am

0.0/5.0 0 ratings

Ingredients (All Grain10 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

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