Belgian Dubbel
Rocksolid Brewing
5 januari 2016 kl 17:33
Variant av en Belgist Dubbel, fast med mer humle.
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 46,0 L | 60 min | 1.055 SG | 1.009 SG | 36 | 6,1% | 533 |
28 EBC
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| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 36 | 6,1% | 533 |
28 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Vienna Malt | 5,00 kg | 47,4% | Malt |
7 EBC
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Typ:
Malt Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt
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| Pale Malt, Maris Otter | 1,50 kg | 14,2% | Malt |
18 EBC
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Typ:
Malt Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. |
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| Pale Malt (2 Row) UK | 1,00 kg | 9,5% | Malt |
8 EBC
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Typ:
Malt Base malt for all English beer styles
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| Caramel/Crystal Malt - 10L | 0,70 kg | 6,6% | Malt |
10 EBC
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Typ:
Malt Adds body, color and improves head retention.
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| Caramunich Malt | 0,70 kg | 6,6% | Malt |
110 EBC
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Typ:
Malt Caramel, copper colored malt. Used in Belgian ales and German bocks. |
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| Biscuit Malt | 0,50 kg | 4,7% | Malt |
50 EBC
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Typ:
Malt Use for English ales, brown ales and porters.
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| Midnight Wheat | 0,15 kg | 1,4% | Malt |
1084 EBC
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Typ:
Malt Bitterlös svartrostad vetemalt, specialmalt utan bittra eller sträva eftersmaker. Kan användas i alla recept där det krävs en "debittered black malt" (bitterlös svartmalt). Midnight wheat är den mjukaste lenaste källan till svart färg, utan att ge bittra eftersmaker. |
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| Invert Sugar | 1,00 kg | 9,5% | Socker |
30 EBC
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Typ:
Socker Used to increase starting gravity and also as an adjunct for some Belgian and English ales. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Citra | 30 gr | 60 min | Kok | Pellets | 13,20% | 20,9 | 0,7 | |
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Användning: Kok Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
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| Citra | 40 gr | 10 min | Kok | Pellets | 13,20% | 10,1 | 0,9 | |
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Användning: Kok Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
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| Wakatu (Hallertau Aroma) | 30 gr | 10 min | Kok | Pellets | 7,20% | 4,1 | 0,7 | |
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Användning: Kok Formerly called Hallertau Aroma. Similar to German Hallertau but higher alpha. Excellent Dual Purpose hop, rounded floral aroma with hints of lime.
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| Citra | 30 gr | 0 min | Whirlpool | Pellets | 13,20% | 0,0 | 0,7 | |
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Användning: Whirlpool Special aroma hops released in 2007. Imparts high alpha/oil content but low cohumulone.
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| Wakatu (Hallertau Aroma) | 20 gr | 0 min | Whirlpool | Pellets | 7,50% | 0,0 | 0,4 | |
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Användning: Whirlpool Formerly called Hallertau Aroma. Similar to German Hallertau but higher alpha. Excellent Dual Purpose hop, rounded floral aroma with hints of lime.
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Gypsum (Calcium Sulfate) | 18,60 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Reduces PH of water for mashing and sparging. Alters water profile -- used to harden soft water. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Epsom Salt (MgSO4) | 9,92 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Water agent used to modify water profile. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Calcium Chloride | 4,58 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Alters water profile and pH of mash. Use the BeerSmith Water Profile tool to determine amount to add. |
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| Baking Soda | 1,83 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering Baking Soda (NaHCO3) may be used as a water mineral to adjust brewing water for mashing. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Belgian Golden Ale | WLP570 | White Labs | Flytande | 76% | 20°C - 24°C | |
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Labb: White Labs Combination of fruitiness and phenolic characters dominate the profile. Some sulfur which will dissapate following fermentation. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Inmäskning | 67°C | 60 min | 2 min | Infusion | 24,91 L | |
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Höjningstid: 2 min |
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1.062 - 1.075
1.008 - 1.018
15 - 25
20 - 33
A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (“refermented in the bottle”).
Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double
Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.
Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl. Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head. Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices. Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.
