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Seeing Dubbel
Belgian Dubbel • Partial Mash • 3.5 gal
3rd brew - second recipe
July 30, 2007 pm 12:55pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3.5 gal)
- 2 lbs
German 2-row Pils
German 2-row Pils
- .75 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .75 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .25 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- .5 lbs
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.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
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: | 1.072 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.018 | |
| Color: | 13.1 SRM | 10 - 17 | |
| Alcohol: | 7.6% ABV | 6% - 7.6% | |
| Bitterness: | 18.7 IBU | 15 - 25 | |
Discussion
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