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Chi-May

Chi-May

Belgian Dubbel • Extract • 5 gal

Weisbeer

First real 5gal batch. Didn't seem like I totally knew what I was doing.

April 14, 2010 pm 08:04pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .25 lbs Brown Malt; Thomas Fawcett

    Brown Malt; Thomas Fawcett

    ‘Coffee’ notes for stouts and porters. Smooth mouth-feel.

  • 1 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • 6 lbs Dry Amber Extract

    Dry Amber Extract

    Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.

  • 1.5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz Sterling - 7.5 AA% pellets; boiled 60 min

    Sterling

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

  • .5 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • .5 oz Styrian Goldings - 6.0 AA% pellets; boiled 30 min

    Styrian Goldings

    Mild, pleasant.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.073 1.062 - 1.075
Terminal Gravity: 1.014 1.008 - 1.018
Color: 13.0 SRM 10 - 17
Alcohol: 7.7% ABV 6% - 7.6%
Bitterness: 42.4 IBU 15 - 25

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