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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:
22 HCU (~13 SRM)
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
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.