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Partigyle Recipe #2b Dubbel
Belgian Dubbel • All Grain • 5 gal
Stage II Recipe for the Dubbel
July 3, 2008 am 02:58am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6 lbs
Australian Pilsner
Australian Pilsner
Well modified, good attenuation.
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.1 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.
- .75 oz
Northern Brewer - 8.0 AA% whole; 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.
-
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.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 12.6 SRM | 10 - 17 | |
| Alcohol: | 6.6% ABV | 6% - 7.6% | |
| Bitterness: | 25.8 IBU | 15 - 25 | |
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