Belgian Dubbel Recipe - Rizero RTZ

Recipe Info

Recipe Image

Rizero RTZ

by on
Extract
5 Gallon(s)
3 Gallon(s)
60 min
75%
A mellow Belgian Ale.

Fermentables

48% - Dry Malt Extract - Light - US
4
44
8
Extract
40% - Liquid Malt Extract - Amber - US
3.3
35
10
Extract
12% - Belgian Amber Candi Syrup - BE
1
32
40
Late

Hops

Perle
1
Pellet
Boil
30 min(s)
7.7
19.7
Willamette
1
Pellet
FlameOut
0 min(s)
5
0.0

Yeast

White Labs Belgian Style Ale Blend WLP575
77%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Bring 3gal water to a boil and add both DME and LME. Boil 30min
2.
Add Perle hop, boil 30 more min.
3.
Turn off heat add Willamette hops and steep 10min.
4.
Add 2gal cool water and bring temp down to 70°.
5.
Move to fermentor and pitch yeast.

Tasting Notes (1)

Rizero

Tasted on 11/4/2015 by Rizero

Notes:

Poured a 12oz bottle into a Trappist glass at about 40°. Color is a deep amber with an orange tint and just a slight haze. Carbonation is a little low but a nice head comes off the pour and then falls thin and tight. Aroma is light and comes mostly from the yeast with banana and spice that gives it that classic Belgian scent. It has a medium body with a crisp mouth feel. Flavor is light starting with some fruit, banana and raisin then the yeast gives a bit of spice and a mild hop bitterness shows in the back. After taste is dry with a Belgian banana note. I find that as it warms up a little the flavor really starts to pop. Overall I'm very happy with the way it came out and will definitely brew it again.

Recipe Facts

Rizero RTZ
Belgian Dubbel
  • 5.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.065 OG
  • 1.015 FG
  • 19.7 IBU (tinseth) Bitterness
  • 0.30 BG:GU
  • 12.2° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 219 per 12oz Calories
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