Chris Simental's BrewBlog > Brew Log > Belgian Dubbel [Belgian Dubbel]

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.

Brew Date:

June 14, 2009

Yield:

6 gallons

Color (SRM/EBC):

16.7/32.9

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%

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 (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7.8 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	12 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	11.3 gallons	7.8 gallons (runoff) + 2.6 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.3 gallons	11.3 gallons (total water) – 4 gallons (mash water)

)

100% of grist

Adjuncts

0.75 pounds

Candi Sugar, Dark

0.50 pounds

Cane Sugar

Miscellaneous Ingredients (Non-Fermentable)

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

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.

Fermentation

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

Tasting Reviews

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Awards & Competitions

Entry Name:	Dubbel Duece
Competition:	2010 Maltose Falcons Mayfaire
Date:	Mar 15, 2010
Style:	Belgian Dubbel
Place:	3rd (Bronze)

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