Dubbel or Nothing

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Revision as of 13:57, 30 May 2022 by James Wilson (talk | contribs) (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 == <!-- Add/delete measures as you wish --> * 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...")
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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 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
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