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Dubbel Track Dubbel
Belgian Dubbel • All Grain • 5 gal
Third Version of this very well received ale.
March 5, 2010 am 10:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 11.0 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.0 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
Belgian Special B
Belgian Special B
- 1.0 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.
- 1.0 oz
Styrian Goldings - 3.6 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1.0 oz
Styrian Goldings - 3.6 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 1 tbsp
Bitter Curacao/Bitter Orange (Peel) - added w/ final hop addition (omitted from calculations)
Bitter Curacao/Bitter Orange (Peel)
Used in Belgian Wit beers. Add to last 5 minutes of boil.
- 1 tsp
Corriander seeds - added w/ final hop addition (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. 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: | 1.076 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.015 | 1.008 - 1.018 | |
| Color: | 20.5 SRM | 10 - 17 | |
| Alcohol: | 8.1% ABV | 6% - 7.6% | |
| Bitterness: | 22.0 IBU | 15 - 25 | |
Discussion
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