RecipeDB - Dubbel

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Dubbel

Ale - Belgian Dubbel
All Grain
- - - - -

Brewer's Notes

Actual Grist:

6kg Dingemans Pilsner
250g Dingemans biscuit
100g Dingemans Special B

So no vienna, no caramunich.

IBU should be closer to 24 as most of the sugar is added later.

Mash:
TEMP: 55/62/68/72/78
TIME: 5/10/50/10/10
Boil: 120 minutes

4g CaCl2 each to mash and boil using Melbourne water.
200g white sugar or dextrose to the boil
800g D2 (dark belgian candy syrup) added, 200g at a time after FG reached. Allow each addition to ferment out before adding the next.

FG around 1010-1012. Conditioning temps should be as cold as possible. Long cold conditioning helps smooth out this beer.

No chilled, no adjustments.

Malt & Fermentables

% KG Fermentable
6 kg Weyermann Pilsner
0.25 kg Weyermann Vienna
0.1 kg Weyermann Caramunich I
0.8 kg Candi Sugar (dark)
0.2 kg Cane Sugar

Hops

Time Grams Variety Form AA
50 g Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins)
20 g Spalter (Pellet, 4.5AA%, 10mins)

Yeast

4000 ml Wyeast Labs 1762 - Belgian Abbey II

Misc

0.5 tablet Whirfloc
22L Batch Size

Brew Details

  • Original Gravity 1.082 (calc)
  • Final Gravity 1.02 (calc)
  • Bitterness 21.7 IBU
  • Efficiency 70%
  • Alcohol 8.11%
  • Colour 65 EBC

Fermentation

  • Primary 7 days
  • Secondary 7 days
  • Conditioning 12 days
 

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