Chi-May
Belgian Dubbel • Extract • 5 gal
First real 5gal batch. Didn't seem like I totally knew what I was doing.
April 14, 2010 pm 08:04pm
Ingredients (Extract, 5 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 |
