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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:
42 HCU (~19 SRM)
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
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
Supermoss @ 15
Hops: 1 oz. Hallertauer (4.1% AA, 60 min.)
0.5 oz. Hallertauer (4.1% AA, 20 min.)
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.

Recipe posted 08/04/10.