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Belgian Dubbel #2
"Session-strength" Dubbel fairly mild in malt and Belgian character.
| Brewer: | Christo | Email: | - | |||||
| Beer: | Belgian Dubbel #2 | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.062 | FG: | 1.010 | |||||
| Alcohol: | 6.7% v/v (5.3% w/w) | |||||||
| Grain: | 5 lb. 0 oz. Belgian Pilsner 1 lb. 8 oz. American Munich 8 oz. Belgian CaraMunich 6 oz. Belgian Special B 3 lb. 8 oz. American 2-row |
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| Mash: | 80% efficiency | |||||||
| 148F for 60 min. | ||||||||
| Boil: | 75 minutes | SG 1.053 | 6.5 gallons | |||||
| 8 oz. Belgian dark syrup - D2 3 oz. Cane sugar |
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| Supermoss @ 15 | ||||||||
| Hops: | 1 oz. Hallertauer (4.1% AA, 60 min.) 0.5 oz. Hallertauer (4.1% AA, 20 min.) |
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| Yeast: | WY1388 - 3rd generation | |||||||
| Log: | Primary for 18 days. 1st 2 at 64F and then slowly ramped to 78F for remainder. Racked to secondary for 30 days. | |||||||
| Carbonation: | 2.5 oz. priming sugar to keg. | |||||||
| Tasting: | @ rack, still a little alcohol hotness & ethyl esters. Malt flavors are surprisingly subdued. Belgian character from yeast also low. After a month in the keg, hotness is gone. Malt rum-raisin character still not where I would like it - I would double the Special B next time. Nice esters, a little spice and a tad of tartness from yeast makes it an interesting brew. |
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Recipe posted 08/04/10.
