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DubbelAbbey

DubbelAbbey

Belgian Dubbel • All Grain • 22 L

Phredhes bitter

Clone of another Abbey Dubbel

October 10, 2007 pm 01:48pm

0.0/5.0 0 ratings

Ingredients (All Grain22 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

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