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Monument Dubbel
Belgian Dubbel • All Grain • 18.24 L
I got some very different results to the ones given by the program. Lighter colour(35 EBC) , less IBU's (29) and less ABV (7.5).
March 13, 2010 pm 11:59pm
4.0/5.0 1 rating
Ingredients (All Grain, 18.24 L)
- 6 kg
Australian Traditional Ale
Australian Traditional Ale
Well modified, full flavour.
- .25 kg
Crystal Malt; Joe White Maltings
Crystal Malt; Joe White Maltings
Product Code: 1108
- 0.5 kg
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 kg
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.
- 7 g
Organic Pacific Gem - 13.7 AA% whole; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- 12 g
Saaz - 8.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 12 g
Saaz - 8.0 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Notes
Recipe Replacements: The Saaz hop I used was NZ B-Saaz (Motueka) I used Demerera sugar. Mash Mashed at 67.7*C for 90 minutes. Boil Boiled 90 minutes. Candy Sugar and Demerera sugar abbed with 30 minutes to go. Final hop addition (Saaz) was 20 minutes post boil, steeped for 20 minutes.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.016 | 1.008 - 1.018 | |
| Color: | 25.8 SRM | 10 - 17 | |
| Alcohol: | 8.9% ABV | 6% - 7.6% | |
| Bitterness: | 29.3 IBU | 15 - 25 | |
Discussion
DANGER DANGER
2010-03-15 7:34am
Okay it's sweet, it's in the keg.... it wipes your memory. If you want to get your mates drunk - this is the beer to do it with.
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