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lb

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Belgian Dubbel • All Grain • 5 gal

leobloom

a dubbel

April 2, 2009 pm 02:13pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8 lbs German 2-row Pils

    German 2-row Pils

  • 1 lbs Weyermann CaraMunich® II; Weyermann

    Weyermann CaraMunich® II; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .75 lbs Belgian Special B

    Belgian Special B

  • 1 lbs Candi Sugar Amber

    Candi Sugar Amber

    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.

  • 1 oz Sterling - 5.5 AA% pellets; boiled 45 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • 1 oz Hersbrucker - 2.0 AA% pellets; boiled 45 min

    Hersbrucker

    Drier, spicier than Hallertauer. Most important aroma variety in Germany.

  • Wyeast 3787 Trappist High Gravity™

    Wyeast 3787 Trappist High Gravity™

    Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.069 1.062 - 1.075
Terminal Gravity: 1.011 1.008 - 1.018
Color: 22.4 SRM 10 - 17
Alcohol: 7.6% ABV 6% - 7.6%
Bitterness: 29.6 IBU 15 - 25

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