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Belgian Dubbel

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18B

A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

June 14, 2009

Yield:

6 gallons

Color:

16.7 SRM

Bitterness:

23.3 IBU

BU/GU

0.35

Calories:

213 (12 ounces)

Conditioning:

Keg

ABV:

7.9%

ABW:

6.1%

Batch No:	#05-9
OG:	1.066
OG (Plato):	16.13° P
FG:	1.007
FG (Plato):	1.8° P
Real Extract:	4.39° P
App. Atten.:	88.9%
Real Atten.:	72.8%
Status:	Primary

General Information

Method:	All Grain

Method:

All Grain

Adapted from Brewing Classic Styles.Pitch yeast at 64F and let the temperature rise slowly to 70F over the course of 1 week. When finished, carbonate to approx. 3-4 volumes and allow to lager for 1 month at 45-50F.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains
9.50 pounds	Pilsner (2 Row) Bel	79.2% of grist
1.00 pounds	Munich Malt	8.3% of grist
0.50 pounds	Aromatic Malt	4.2% of grist
0.50 pounds	Caramunich Malt	4.2% of grist
0.50 pounds	Special B Malt	4.2% of grist
12.00 pounds	Total Grain Weight	100% of grist
Adjuncts
0.75 pounds	Candi Sugar, Dark
0.50 pounds	Cane Sugar
Miscellaneous Ingredients (Non-Fermentable)
0	Yeast Nutrient @ 10 minutes
1.09	Wort Chiller @ 25 minutes
1.2	Whirlfloc Tablet @ 20 minutes
Hops
1.60 ounces	Tettnang 4.00% @ 60 minutes Type: Aroma Use: Boil	6.4 AAUs
1.60 ounces	Total Hop Weight	6.4 AAUs
Yeast
White Labs WLP530 Abbey Ale — Liquid — 1 liter starter

Mash

Mash Type:	Infusion
Grain Amt.	12 pounds

Step	Description	Temp.	Time
Mash In		149° F	75 min.
Mash Out		168° F	10 min.

Water Profile

Source:

Filtered L.A. water

Fermentation

Primary:	7 days @ 64° F
Secondary:	7 days @ 70° F
Age:	28 days @ 52° F

More BrewBlogs

Belgian Dubbel	Jun 14, 2009
Kolsch	May 16, 2009
American Wheat Ale	Apr 26, 2009
Fuller's ESB Clone	Feb 08, 2009
Mack & Jack's African...	Jan 24, 2009
Munich Helles	Dec 27, 2008
Robust Porter	Nov 30, 2008
Weizenbock	Oct 19, 2008
<< < More [1] 2 3 > >>

Brew Status

Kolsch #1	Bottled
Robust Porter	Bottled
Kolsch	Conditioning
American Wheat Ale	On Tap
Fuller's ESB Clone	On Tap
Mack & Jack's African...	On Tap
Munich Helles	On Tap
Belgian Dubbel	Primary