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Abbey Dubbel
This recipe should yield a beer similar in character to Westmalle or
Affligem Dubbel. It will have a nice balance of sweet and toasty malt
with a kiss of hops.
| Brewer: | Christopher McMath | Email: | mcmath@colorado.edu | |||||
| Beer: | Abbey Dubbel | Style: | Belgian abbey Dubbel | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.066 | FG: | 1.018 | |||||
| Alcohol: | 6.2% v/v (4.8% w/w) | |||||||
| Water: | Declorinate 10 gal of water. | |||||||
| Grain: | 8.5 lb. British pale 1 lb. Wheat malt 1 lb. Belgian Munich .25 lb. Belgian aromatic .5 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraVienne .5 lb. Belgian Special B .25 lb. Belgian chocolate |
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| Mash: | 75% efficiency | |||||||
| Step infusion with rests at 122 for 20 min, 135 for 20 min, 154 for 70 and mashout at 170 for 20 min. Sparge with 6 gallons of 175 degree water. |
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| Boil: | 90 minutes | SG 1.056 | 7 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Irish moss last 25 min. | ||||||||
| Hops: | .5 oz. Saaz (3.75% AA, 60 min.) 1 oz. Styrian Goldings (5.5% AA, 60 min.) .5 oz. Saaz (3.75% AA, 30 min.) .5 oz. Styrian Goldings (5.5% AA, 30 min.) .5 oz. Saaz (aroma) |
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| Yeast: | Wyeast 3787, trappist high gravity. Rumored to be Westmalle. 1/2 gallon starter. |
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| Log: | ferment at 65 degrees for three weeks and bottle age for two months. | |||||||
| Carbonation: | use 3/4 cup of corn sugar to achieve standard carbonation. Dubbels are not as carbonated as a tripel, but more than english ales. |
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| Tasting: | Not brewed yet. Will update later. | |||||||
Recipe posted 03/18/98.
