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belgian dubbel

I chose the steeping grain varieties to make a dark, carmeley ale. Hopped more than a usual belgian style.

Brewer: Jeff Email: jeffschoellerman@cox.net
Beer: belgian dubbel Style: Belgian Dubbel
Type: Extract w/grain Size: 5 gallons
Color:
77 HCU (~29 SRM)
Bitterness: 12 IBU
OG: 1.096 FG: 1.016
Alcohol: 10.3% v/v (8.1% w/w)
Water: Used water from the local water dispenser... 25 cents a gallon!
Grain: 1 lb. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraMunich
12 oz. Belgian CaraVienne
4 oz. Roasted barley
Steep: steeped in 1.5 gal and brought the temp up to 160, held it there for about 45 minutes then sparged with 1/2 gal 170 degree water.
Boil: 60 minutes SG 1.240 2 gallons
9 lb. Amber dry malt extract
1 lb. Belgian candi sugar
irish moss for final 15 min
Hops: 1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 30 min.)
.5 oz. Centennial (10.5% AA, 15 min.)
.5 oz. Centennial (aroma)
Yeast: Made a 2 quart culture of a Chimay red, left it on a stir plate for 3 days, then added a vile of white labs belgian strong ale yeast and spun it for another day.
Log: brewed on 12/19 with o.g. 1.089, racked to secondary on 12/25, s.g. 1.018. Bottled 1/9/10 f.g. 1.012.
Carbonation: racked into 3/4 c corn sugar dissolved in 1/2 c h2o

Recipe posted 01/10/10.