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abbey666
Belgian Dubbel • Extract • 5 gal
my first attempt at a dubbel. gonna be a bit hoppy i think
February 4, 2009 am 01:12am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 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 lbs
Belgian Special B
Belgian Special B
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 9 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
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.
- 2 oz
Mt. Hood - 5.0 AA% whole; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Tettnanger - 4.5 AA% whole; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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: | 1.086 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.018 | |
| Color: | 29.1 SRM | 10 - 17 | |
| Alcohol: | 9.2% ABV | 6% - 7.6% | |
| Bitterness: | 34.6 IBU | 15 - 25 | |
Discussion
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