| Dabbling in dubbels | Style: Dubbel | Brewer: Morten Skogly |
| Statistics | ||
| Volume: | 9 liters | |
| OG: | 1066 | |
| FG: | ||
| Alcohol: | 6.6 % by vol. | |
| Colour: | 53 EBC (Dark brown) | |
| Bitterness: | 25 IBU | |
| BU/GU: | 0.37 | |
| Fermentables | ||||||
| Pilsner Malt 3 EBC | 3 | EBC | 2300 | g | ||
| Biscuit Malt 50 EBC | 50 | EBC | 214 | g | ||
| Cara Crystal 120 EBC | 120 | EBC | 53 | g | ||
| Special B 230 EBC | 230 | EBC | 53 | g | ||
| Kandis (dark) | 500 | EBC | 214 | g | ||
Mash schedule: 68.3 degrees for 90 minutes
| Hops | ||||||||
| Tettnanger | 3.8% | alpha | 20 | g | 60 | minutes | ||
| Tettnanger | 3.8% | alpha | 7 | g | 5 | minutes | ||
Fermentation
Yeast: 1214 Belgian Ale
Comments:
Basert på http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/202-belgian-abbey-ale-style-of-the-month
For 5 gallon:
Dubbel Trubbel
(5 gallons, all-grain)
This abbey ale should keep the cloister happy. If you are scared of wild Belgian yeast, try a mixed yeast fermentation using a Belgian strain and a more neutral ale selection. This should put the wild-type yeast character into a more subordinate role.
Ingredients:
• 9.25 lbs. Belgian pilsner malt
• 1 lb. Belgian biscuit malt
• 4 oz. crystal malt, 40° Lovibond
• 4 oz. Special B malt
• 1 lb. dark candi sugar
• 2 oz. Tettnanger hops (4.5% alpha acid), 1.5 oz. for 60 min., 0.5 oz. for 5 min.
• Alcohol-tolerant ale yeast such as Wyeast 1214 (Belgian Abbey)
• 3/4 cup corn sugar for priming
Step by Step:
Mash grains into 3.5 gal. of water to reach a conversion temperature of 68.3C for 90 min. Sparge with water at 75C until a volume of 6 gal. is collected.
Bring to a boil and add candi sugar. Boil 30 min. and add the first hop. Boil 55 min. more and add remainder of the hops. Boil 5 min. more for a total of 90 min. Cool and aerate. Pitch yeast at 75° F.
Ferment at 65° to 80° F. After fermentation rack to secondary. Prime with corn sugar and bottle. Age for at least one month before consuming.
OG = 1.065 FG = 1.013-1.1018