Belgian Dubbel Recipe - RTZ II

Recipe Info

Recipe Image

RTZ II

by on
Extract
5.5 Gallon(s)
3 Gallon(s)
60 min
75%
Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Special B - BE, Caramel/Crystal 40 - US, Liquid Malt Extract - Light - US, Corn Sugar (Dextrose) - US, Belgian Clear Candi Sugar - BE, Centennial Hops, Perle Hops, White Labs Belgian Style Ale Blend WLP575 Homebrew Yeast, Irish Moss, Yeast Nutrient.

Fermentables

8% - Special B - BE
1
25
180
Steep
16% - Caramel/Crystal 40 - US
2
24
40
Steep
52% - Liquid Malt Extract - Light - US
6.5
33
4
Extract
20% - Corn Sugar (Dextrose) - US
2.5
37
0
Late
4% - Belgian Clear Candi Sugar - BE
0.5
29
1
Late

Hops

Centennial
0.5
Pellet
Boil
60 min(s)
8.4
12.7
Centennial
0.25
Pellet
Boil
30 min(s)
8.5
4.9
Centennial
0.25
Pellet
Boil
15 min(s)
8.5
3.2
Perle
0.5
Pellet
Boil
10 min(s)
7.7
4.2
Perle
0.5
Pellet
FlameOut
0 min(s)
7.7
0.0

Yeast

White Labs Belgian Style Ale Blend WLP575
87%

Other Stuff

Irish Moss
1
tsp
Boil
Yeast Nutrient
3
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Bring 2 gal water to 160° put in the grains and hold temp to 150°-160° for 25mins. While the grains are steeping heat 1 gal of water to 160° in a separate pot. At the end of the steep put grain in a strainer and rinse with the heated water.
2.
Take preboil gravity reading (_________) and bring it up to a boil
3.
Add LME and bring back to boil at (this is time A____:____) add .5oz Centinnial.
4.
At (A plus :30 ____:____) add .25oz Centinnial.
5.
At (A plus :45 ____:____) add .25oz Centinnial.
6.
At (A plus :47 ____:____) add .5oz Perle, 1t. of Irish Moss Corn and Candi sugars.
7.
At (A plus :55 ____:____) add yeast nutrient.
8.
At (A plus :60 ____:____) turn flame off and add in .5oz Perle.
9.
Cool wort and add water to bring volume up to 5.5gal and temp to 70°. Take Gravity reading (B-______/O.G.-_______), pitch yeast (____:____) and aerate.

Tasting Notes (1)

Rizero

Tasted on 6/30/2016 by Rizero

Notes:

12oz bottle poured into a snifter at 43°. Color is a deep amber with a slight haze. Carbonation is good producing a thin tight head. Aroma is sweet with a little Belgian fruit. It has a medium body with a crisp mouth feel. Flavor is mildly sweet with Belgian yeast given some fruit and a hint of spice. After taste is clean with a touch of bitterness and a bit of the fruit hanging on. Overall it hits what I wanted, I may look onto a new yeast this seems to have lost a bit of the Belgian notes it gave in the first run (batch 33). I think I'll stick with this recipe for my Belgian Dubbel, maybe cut the corn sugar a little and bump up the malt.

Recipe Facts

RTZ II
Belgian Dubbel
  • 5.50 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.065 OG
  • 1.008 FG
  • 25.0 IBU (tinseth) Bitterness
  • 0.38 BG:GU
  • 22.8° SRM Color
  • 75% Efficiency
  • 7.3% ABV Alcohol
  • 217 per 12oz Calories
Clone This Recipe

Similar Homebrew Recipes

St. Rizzos Reserve

Belgian Dubbel
by Rizero 3/24/2024 4:41:25 PM

Bear Island Belgian Experiment...

Belgian Dubbel
by Hopsadaisical 2/22/2024 2:38:48 PM

Clone Of The Badgers Wake

Dunkles Bock
by Opus123 2/14/2024 2:42:12 PM

Rye Kvass

All Grain Recipe
by Johnson3147 2/12/2024 8:16:43 AM
© 2024 by brewgr.com. All Rights Reserved.