Belgian Dubbel Recipe - Jacobsen Golden Naked Christmas Ale

Recipe Info

Recipe Image

Jacobsen Golden Naked Christmas Ale

by on
All Grain
23 Liter(s)
28 Liter(s)
60 min
70%
Boil gravity 1059

Fermentables

6% - Aromatic Malt - US
0.5
35
20
Mash
3% - Wheat - BE
0.25
37
2
Mash
4% - Oat Malt - UK
0.3
28
2
Mash
75% - Maris Otter Pale - UK
6
38
3
Mash
6% - Crystal 30L - UK
0.5
34
30
Mash
6% - Munich - UK
0.5
37
9
Mash

Hops

Amarillo
10
Pellet
Boil
60 min(s)
8.5
7.4
Hallertauer Mittelfrüh
10
Pellet
Boil
60 min(s)
4.8
4.2
Amarillo
10
Pellet
Boil
30 min(s)
8.5
5.7
Hallertauer Mittelfrüh
10
Pellet
Boil
30 min(s)
4.8
3.2
Amarillo
6
Pellet
Boil
5 min(s)
8.5
0.9
Hallertauer Mittelfrüh
6
Pellet
Boil
5 min(s)
4.8
0.5

Yeast

Wyeast Belgian Strong Ale 1388
75%

Other Stuff

Licorice
0.15
kg
Boil
Orange or Lemon peel
0.15
kg
Boil
Coriander
0.1
kg
Boil
Cinnamon
1
each
Boil
Yeast Nutrient
1
each
Primary
Clarity Ferm
1
each
Primary
Sviskejuice
0.1
kg
Secondary

Mash Steps

Maltose Rest
Decoction
66
70 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Jacobsen Golden Naked Christmas Ale
Belgian Dubbel
  • 23.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.076 OG
  • 1.019 FG
  • 22.0 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 10.8° SRM Color
  • 70% Efficiency
  • 7.3% ABV Alcohol
  • 260 per 12oz Calories
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