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Dubbel Trouble
A 10 gallon all grain recipe using primarily Belgian and German Malts. We split the batch into two five gallon batches and pitched one with White Labs Belgian Golden Ale Yeast and the second with Wyeast 1272 American Ale to see the difference in the finshed product.
| Brewer: | Eddie G | Email: | egausselin@ameritech.net | |||||
| Beer: | Dubbel Trouble | Style: | Belgian Pale Ale | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 39 IBU | |||||
| OG: | 1.043 | FG: | 1.010 | |||||
| Alcohol: | 4.3% v/v (3.4% w/w) | |||||||
| Water: | 10 gallons of Hinkley and Schmidt Drinking Water and 5 Gallons good ole' Chicago Tap water. | |||||||
| Grain: | 9 lb. Belgian Pilsner 5 lb. German Pilsner 2 lb. Wheat malt 1 lb. German Munich 1 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 65% efficiency | |||||||
| 30 Minutes at 128 degrees stepped up to 155 degrees for 70 minutes. | ||||||||
| Boil: | 60 minutes | SG 1.033 | 13 gallons | |||||
| Hops: | 2 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Nugget (12% AA, 30 min.) 2 oz. Saaz (3.75% AA, 30 min.) |
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| Yeast: | 5 Gallons with White Labs Belgian Golden Ale Yeast 5 Gallons with Wyeast 1272 American Ale II Both used with one quart starters. |
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| Log: | Brew Date is 5/12/01. Both Batches will be in primary for 5 to 7 days and then put into secondary for 7-10 days. The American Ale batch will be dry hopped with one ounce of Cascades in Secondary. | |||||||
| Carbonation: | Half Bottled/Half Kegged. Don't know which one yet. | |||||||
| Tasting: | Will follow up after they are tasted. | |||||||
Recipe posted 05/13/01.
