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Scooby Doobie Dubbel
Belgian Dubbel • All Grain • 5.75 gal
Jeepers, smells like biscuit.
December 27, 2009 pm 10:45pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.75 gal)
- 5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 5 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.38 lbs
Belgian Special B
Belgian Special B
- 0.5 lbs
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
Cascade - 5.2 AA% whole; boiled 45 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Mt. Hood - 5.2 AA% whole; boiled 15 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 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 0.5 tbsp
Yeast Nutrient (AKA Fermax) - (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Hops used were a home grown mixed-bag of the 2 varieties, so AA% used is an average. BG=1.054 OG=1.063 TG=1.010 6.96% ABV
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.018 | |
| Color: | 19.9 SRM | 10 - 17 | |
| Alcohol: | 6.9% ABV | 6% - 7.6% | |
| Bitterness: | 21.2 IBU | 15 - 25 | |
Discussion
Do the Doobie!
2010-01-26 8:37pm
01/17 Bottled after one week of primary and then two weeks in a secondary. It tasted really nice going to bottle, well balanced with a good Belgian funk of course, but no distinct ester flavor really stood out at this point. I'll let it sit for about a month before tasting again.
Doobie...doobie...doooo!
2010-02-23 9:08pm
2/23 Five weeks in the bottle. Great flavor, especially as it warms up after being in the fridge. A nice plum-like character that lingers on the tounge. I'm not sure if that comes from the Special B malt or the yeast? I'll be interested to see how this ages, if I can muster the will power.
Post a Comment
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