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Belgian Dubbel
Belgian Dubbel recipe I came up with on the spot. Brewed on Sept. 1, 2001. Good beer, not as much raisin as I usually prefer in these beers but a decent dubbel albiet a tad bit potent. Any comments appreciated.
| Brewer: | Keith Aschinger | Email: | kheldarstl@excite.com | |||||
| Beer: | Belgian Dubbel | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.088 | FG: | 1.012 | |||||
| Alcohol: | 9.9% v/v (7.7% w/w) | |||||||
| Grain: | 10.0 lb. British pale .25 lb. Belgian aromatic 1.00 lb. Belgian biscuit 1.00 lb. Dextrine malt (Cara-Pils) 1.00 lb. British crystal 50-60L |
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| Mash: | 90% efficiency | |||||||
| infusion mash, 153 deg. F 90 minutes, sparged at 180 deg. F for approx. 90 minutes. | ||||||||
| Boil: | 90 minutes | SG 1.088 | 5 gallons | |||||
| Hops: | 2.14 oz. Kent Goldings (5% AA, 60 min.) | |||||||
| Yeast: | Wyeast "Strong Belgian Ale" 2 small smack packs. | |||||||
| Log: | Brewed Sept. 1, 2001 Temp. at pitching 75 deg. F Fermentation temp. 63 deg F to 65 Deg F Primary for two weeks, racked to secondary for two secondary, Cellar temps range between 58 and 65 deg. F. | |||||||
| Carbonation: | Kegged after four weeks, primed with DME and 3 lbs CO2 pressure to prevent infections, Cask conditioned. | |||||||
| Tasting: | Good reviews on this one, a little high in alcohol, not as raisiny as some dubbels I have had but definately within the style guidelines. | |||||||
Recipe posted 10/06/01.
