DubbelAbbey
Belgian Dubbel • All Grain • 22 L
Clone of another Abbey Dubbel
October 10, 2007 pm 01:48pm
Ingredients (All Grain, 22 L)
- 4 kg
German 2-row Pils
German 2-row Pils
- 0.5 kg
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 0.400 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.300 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.8 kg
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 0.5 kg
Candi Sugar Dark
Candi Sugar Dark
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.
- 30 g
Styrian Goldings - 3.2 AA% whole; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 20 g
Liberty - 4.0 AA% whole; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 10 g
Liberty - 4.0 AA% whole; boiled 5 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
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: | 1.067 | 1.062 - 1.075 | |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 22.4 SRM | 10 - 17 | |
| Alcohol: | 7.1% ABV | 6% - 7.6% | |
| Bitterness: | 17.3 IBU | 15 - 25 |
