Dubbel or Nothing - Revision history

Guy Asaert at 21:13, 13 June 2022

2022-06-13T21:13:09Z

← Older revision		Revision as of 21:13, 13 June 2022
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	*11C - 14 days		*11C - 14 days

	=== ~~Packaging~~ ===		=== Serving ===
	Batch prime with 116g of sugar to reach 2.4 vol of CO<small>2</small>		Batch prime with 116g of sugar to reach 2.4 vol of CO<small>2</small>

	[[Category:Recipes]]		[[Category:Recipes]]

Guy Asaert at 20:28, 13 June 2022

2022-06-13T20:28:34Z

← Older revision		Revision as of 20:28, 13 June 2022
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	'''BJCP 2021 Style 26B Belgian Dubbel'''		'''BJCP 2021 Style 26B Belgian Dubbel'''

			The recipe is based on the one provided on the Dingemans website [https://www.dingemansmout.be/recipe/belgian-style-belgian-dubbel here]. Not all the malts listed are available in the UK so some were replaced with an equivalent variety. White Labs WLP510 originates from Orval.

	== Awards ==		== Awards ==
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	== Ingredients ==		== Ingredients ==
	=== Water ===		=== Water ===
			Uses RO water adjusted with 4g gypsum (calcium sulphate) and 4g calcium chloride (using BrewFather water profile for Belgian Dubbel).
	Ca 50, Mg 0, Na 8, Cl 51, SO 55		Ca 50, Mg 0, Na 8, Cl 51, SO 55

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	=== Ferment ===		=== Ferment ===
	*18C - 2 days		*18C - 2 days
	*~~21C - 7~~ days		*Ramp up to 22C over 12 days
	*11C - 21 days		*11C - 14 days

			=== Packaging ===
			Batch prime with 116g of sugar to reach 2.4 vol of CO<small>2</small>

	[[Category:Recipes]]		[[Category:Recipes]]

James Wilson: Created page with "'''By Guy Asaert''' Recipe is part of Recipe Index '''BJCP 2021 Style 26B Belgian Dubbel''' == Awards == ''' LAB Open 2022 (Hammerton Brewery, 15/5/2022) ''' 2nd - Belgian == Statistics == * IBU 18 * ABV 6.5% * OG 1.063 * FG 1.014 * EBC 39 * 26 litres at end of boil. == Ingredients == === Water === Ca 50, Mg 0, Na 8, Cl 51, SO 55 === Malt === 1.92 kg - Dingemans Pilser 3 EBC (29.2%) 1.92 kg - Pale Ale 6.5 E..."

2022-05-30T13:57:07Z

Created page with "'''<big>By Guy Asaert</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 26B Belgian Dubbel''' == Awards == ''' LAB Open 2022 (Hammerton Brewery, 15/5/2022) ''' 2nd - Belgian == Statistics ==  * IBU 18 * ABV 6.5% * OG 1.063 * FG 1.014 * EBC 39 * 26 litres at end of boil. == Ingredients == === Water === Ca 50, Mg 0, Na 8, Cl 51, SO 55 === Malt === *1.92 kg - Dingemans Pilser 3 EBC (29.2%) *1.92 kg - Pale Ale 6.5 E..."

New page

'''<big>By Guy Asaert</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 26B Belgian Dubbel'''

== Awards ==
''' LAB Open 2022 (Hammerton Brewery, 15/5/2022) '''

2nd - Belgian

== Statistics ==

* IBU 18
* ABV 6.5%
* OG 1.063
* FG 1.014
* EBC 39
* 26 litres at end of boil.

== Ingredients ==
=== Water ===
Ca 50, Mg 0, Na 8, Cl 51, SO 55

=== Malt ===
*1.92 kg - Dingemans Pilser 3 EBC (29.2%)
*1.92 kg - Pale Ale 6.5 EBC (29.2%)
*1.29 kg - Carabelge 30 EBC (19.6%)
*670 g - Caramunich II 124 EBC (10.2%)
*340 g - Carahell 25.5 EBC (5.2%)
*240 g - Candi Sugar, Clear 1 EBC (3.7%)
*190 g - Candi Sugar, Dark 540 EBC (2.9%)

=== Hops ===
*60 min - 9.6 g - Magnum - 12% (11 IBU)
*10 min - 37.2 g - Saaz - 3.75% (6 IBU)
*10 min hop stand at 80c - 21.1g Hallertauer Mittelfruh (1 IBU)

=== Yeast ===
White Labs Bastogne Belgian Ale WLP510. Use a 1.7 litre starter for ~350 billion cells

== Process ==
=== Mash ===
Rests:
* 63C for 40 minutes
* 72C for 35 minutes
* 78C for 5 minutes

=== Boil ===
60 minutes

=== Ferment ===
*18C - 2 days
*21C - 7 days
*11C - 21 days

[[Category:Recipes]]