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    Belgian Dubbel

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    PIPSAR
    This document provides a recipe for a Belgian Dubbel beer. The recipe calls for a mix of specialty malts including Pilsen malt, Melano malt, Abbey malt, and Cara Arome malt. It also includes Perle and Styrian Golding hops and SafAle BE-256 yeast. The beer is amber-copper in color with aromas of caramel, roasted malt, and fruit from esters produced during fermentation. It has a moderate 6.8% ABV and is meant to be enjoyed on cold days.

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    Belgian Dubbel

    Uploaded by

    PIPSAR
    20 views2 pages
    This document provides a recipe for a Belgian Dubbel beer. The recipe calls for a mix of specialty malts including Pilsen malt, Melano malt, Abbey malt, and Cara Arome malt. It also includes Perle and Styrian Golding hops and SafAle BE-256 yeast. The beer is amber-copper in color with aromas of caramel, roasted malt, and fruit from esters produced during fermentation. It has a moderate 6.8% ABV and is meant to be enjoyed on cold days.

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    This document provides a recipe for a Belgian Dubbel beer. The recipe calls for a mix of specialty malts including Pilsen malt, Melano malt, Abbey malt, and Cara Arome malt. It also includes Perle and Styrian Golding hops and SafAle BE-256 yeast. The beer is amber-copper in color with aromas of caramel, roasted malt, and fruit from esters produced during fermentation. It has a moderate 6.8% ABV and is meant to be enjoyed on cold days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    20 views2 pages

    Belgian Dubbel

    Uploaded by

    PIPSAR
    This document provides a recipe for a Belgian Dubbel beer. The recipe calls for a mix of specialty malts including Pilsen malt, Melano malt, Abbey malt, and Cara Arome malt. It also includes Perle and Styrian Golding hops and SafAle BE-256 yeast. The beer is amber-copper in color with aromas of caramel, roasted malt, and fruit from esters produced during fermentation. It has a moderate 6.8% ABV and is meant to be enjoyed on cold days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Belgian Dubbel Beer recipe

    RECIPE FOR 100L


    MALT

    Château Pilsen 2RS 65.0% / 15.9 kg

    Château Melano 15.0% / 3.7 kg

    Château Abbey® 10.0% / 2.4 kg

    Château Cara Arome 8.0% / 2.0 kg

    Château Chocolat Light® 2.0% / 0.5 kg


    HOPS

    Perle (8.0% aa) 80 g

    Styrian Golding (4.0% AA) 80 g


    YEAST
    ABV Color Bitterness*
    6.8% 50 EBC 20 IBU
    SafAle BE-256 80 g
    Description
    SUGAR
    Beer of moderate alcohol level,
    amber-copper colour, with an aromatic Belgian Dark Candy Sugar 500 g
    profile and complexity of taste. One of
    Mashing temperature
    the most produced styles by Trappist
    abbeys in Belgium. This recipe presents
    complex caramel and light roasted malt
    notes due to the extensive use of
    special malts, accentuated sweetness
    characteristic of the addition of Belgian
    Candy Sugar and fruity notes from the
    esters produced by the Belgian yeast
    during fermentation. Great beer to be
    enjoyed on cold days.
    *The bitterness depends on the alpha
    acid content of hops, boiling conditions
    Step 1: Mashing
    and other parameters.
    Mash-in and follow the profile below:
    pH 5.3 Mix Ratio 2.7 L/kg
    This recipe is provided by Castle Malting®. Mash-in at 65°C
    Please note that this recipe is just a guideline. Rest for 50min at 65°C
    Some modification might need to be done to Rise to 72°C at 1°C/min
    meet different technologies, efficiencies and
    ingredients yield as grain dry extract and hop Rest for 15min at 72°C and do the Iodine Test
    alpha acid percentage. Rise to 78°C at 1°C/min
    Rest for 2min at 78°C to mash out
    For further information & service please contact:
    [email protected] Once the mash is done, filter and sparge with water at 78°C
    Brewing is an experiment! Brew your own beer! Step 2: Boiling
    Send us your recipe, and we’ll be pleased to
    publish it on our website Boil for 75min.
    Hop addition 1: After 15min add Perle.
    Hop Addition 2: After 70min add Styrian Golding and Belgian Dark Candy
    Sugar. Whirlpool to remove the trub
    Total evap Batch size OG Efficiency
    7.5% 100L 14.6oP 80%
    Step 3: Fermentation and Maturation Cool down the wort to 20°C
    and pitch the yeast. Ferment at 20°C for 2 days then rise to 25°C. Once
    the fermentation is done (FG reached and off flavours removed – about 7
    days), drop the temperature to 8°C and rest for 1 day and then harvest
    the yeast. Drop the temperature to 2°C and rest for 10 days.
    Attenuation 82% FG 2.65oP
    Step 4: Cold Aging and Packaging
    Cold age the beer at -1°C for 5 days, remove the residual yeast, and
    carbonate until 5.5 g/L of CO2. The beer is ready to packaging and
    drinking. Enjoy!

    *For refermentation in the bottle, add brewing sugar and SafAle F-2.

    La Malterie du Château SA (Castle Malting);


    Malting Plant: Rue de Mons (Bel) 94, 7970 Beloeil, Belgium; Distribution Center: Rue de l'Orbette 1, 7011 Ghlin (Mons), Belgium; Headquarters: Rue de
    Mons (Bel) 94, 7970 Beloeil, Belgium; Tel.: +32 87 662095; [email protected]; www.castlemalting.com
    Registered Tournai 79754; VAT: BE0455013439; Agence ING Les Trois Canaux, Rue De Tournai 130, 7972 - Quevaucamps, Belgium
    Account : 370-0905456-48; IBAN : BE11 3700 9054 5648; BIC : BBRUBEBB

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