Belgian Dubbel Recipes - Displaying 1 to 10 of 261
Will need a 1.25L starter, even with the dry yeast.
A great beer for all those wine drinking pussies.....
Dough in at 99, add hot water to raise mash temp by 1 degree a min up to 122, hold for 20 min. Take a thick decoction, raise to 158 and hold for 20 min. Heat the decoc up to boil and boil for 40 min. Add the decoc back to the mash to raise up to 145, hold for 20 min. Raise the temp up to 156, hold for 45 min. Add 1 tsp cream of tartar to 2-3 lbs of table sugar and enough water to make a slurry. Cook until temp approaches 300 and color turns ruby red. Ferment with Ommegang yeast at ~70.
Belgian Dubbel dedicated to the memory of Gene Wilder.
Belgian Dubbel recipe from Ray Philbrook at Brew It Yourself
Mash Schedule:90min @ 66? C, 20min @ 72?C. Then recirculate and run-off. 45g Styrian Goldings hop pellets (4.5%AA) – For Bittering (Boil for 60min – 27 IBU) 1 tsp Irish moss or Whirl Floc Candi Sugar – (boil for 15min) 15g Saaz hop pellets (3%AA) – For flavour/aroma (Boil for 10min – 1 IBU)
Style Summary
Belgian Strong Ale
Belgian Dubbel
1.062 to 1.075
1.008 to 1.018
15 to 25
10 to 17
6.3% to 7.6%
