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Monty's Belgian Scrappin Double
Belgian Dubbel • All Grain • 2.5 gal
This beers was made from the excess word from my Road Tripel. It ought to be a good one!
January 7, 2007 pm 11:33pm
0.0/5.0 0 ratings
Ingredients (All Grain, 2.5 gal)
- 5.75 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .33 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .25 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .125 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- .25 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .25 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. 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
This peer was a result of surplus wort from my Road Tripel
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 14.2 SRM | 10 - 17 | |
| Alcohol: | 6.8% ABV | 6% - 7.6% | |
| Bitterness: | 22.4 IBU | 15 - 25 | |
Discussion
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