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Beer Pass Dubbel
Belgian Dubbel • All Grain • 42 gal
Got this recipe from a beer pass. It is very good.
February 17, 2007 pm 02:12pm
0.0/5.0 0 ratings
Ingredients (All Grain, 42 gal)
- 80 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 12 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 4 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 4 lbs
Belgian Special B
Belgian Special B
- 4 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 10 lbs
Candi Sugar Amber
Candi Sugar Amber
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.
- 5 oz
Styrian Goldings - 5.4 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 3 oz
Northern Brewer - 8.5 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.
- 4 oz
Styrian Goldings - 5.4 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Mash: Single Infusion, Target temp 150° 60 mins, Mashout 170°. Wyeast 3787 Trappist High Gravity yeast is also used. Prmary 14 days at 65°, Secondary 28 days.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.018 | |
| Color: | 20.3 SRM | 10 - 17 | |
| Alcohol: | 7.7% ABV | 6% - 7.6% | |
| Bitterness: | 32.1 IBU | 15 - 25 | |
Discussion
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