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Dubbel Trouble
Belgian Dubbel • Extract • 5 gal
Just brewed this on President's Day. Waiting to see how it turns out.
February 20, 2008 pm 07:46pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .125 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .375 lbs
Belgian Special B
Belgian Special B
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 6 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 3 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.6 oz
Styrian Goldings - 4.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .3 oz
Saaz - 5.0 AA% pellets; boiled 0 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Fermentis S-33 Safbrew S-33
Fermentis S-33 Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.008 - 1.018 | |
| Color: | 18.2 SRM | 10 - 17 | |
| Alcohol: | 7.9% ABV | 6% - 7.6% | |
| Bitterness: | 25.6 IBU | 15 - 25 | |
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