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Dubel Bubel

Dubel Bubel

Belgian Dubbel • All Grain • 21.5 L

Senbei

Amber Belgian Dubel without "red" malts. High carbonation.

December 13, 2006 am 08:24am

0.0/5.0 0 ratings

Ingredients (All Grain, 21.5 L)

  • 2 1/3 kg German 2-row Pils

    German 2-row Pils

  • 2 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1 kg Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1/5 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1/2 kg Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1/2 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1/3 kg Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 14 g Target - 10.0 AA% whole; boiled 50 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.

  • 14 g Saaz - 3.2 AA% whole; boiled 40 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 14 g Saaz - 3.2 AA% whole; boiled 20 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 10 g Bitter orange peel (boiled 10 min.) - (omitted from calculations)

    Bitter orange peel (boiled 10 min.)

  • 5 g Coriander (boiled 10 min.) - (omitted from calculations)

    Coriander (boiled 10 min.)

  • 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

6 grams of S-33. 11 liters for sparging. 6.5 liters added to reach 21.5. On the 20 liters got for bottling, added 1/2 gram of US-56 and 1/6 kg of cane sugar for carbonation, ABV will reach 5.8 %

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.062 1.062 - 1.075
Terminal Gravity: 1.020 1.008 - 1.018
Color: 12.2 SRM 10 - 17
Alcohol: 5.6% ABV 6% - 7.6%
Bitterness: 23.3 IBU 15 - 25

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