Category Archives: Belgian Dubbel

In Bruges Dubbel

Recipe by: Taft Canyon Brewers

Grains:
5.25 lbs Belgian Pale Malt
5 lbs Belgian Pilsner
1 lbs Caramunich Malt
0.5 lbs Special B Malt

Hops:
1.5 oz Hallertaure Whole Leaf 3.3%AA (60 minutes)
1 oz Hallertaure Whole Leaf 3.3%AA (20 Minutes)

Yeast: Trappist (WLP500)

Misc:
0.5 tab Whirlfloc (15 Minutes)
1 lb Candi Syrup D-45 (10 Minutes)
0.25 tsp Yeast Nutrient

Mash Steps:

75 minutes at 146 degrees (16 quarts)
Batch sparge at 160 degrees (17 quarts)

Fermentation Temperature: 64 F

Notes:

Original Gravity: 1.052
Potential ABV: 7.00%
IBUs: 19.6
Gravity at Rack:
1.010
Final Gravity: 1.008
Final ABV: 6.00%

Notes: Grain volume adjusted for Brew House Efficiency of 70%.

Brewed: May 19, 2013
Racked: May 25, 2013
Bottled: June 2, 2013

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TCB Flanders Golden Dubbel

Recipe by: Taft Canyon Brewers

Grains:
.5lbs Biscuit Malt
.5lbs Special B Malt
3 lbs Pilsen Malt

Extract:
5lbs Pilsner Liquid Malt Extract (60 minutes)

Hops:
1 oz Cascade Whole Leaf 7.5%AA (60 minutes)
1 oz Cascade Whole leave 7.5% AA (30 minutes)
2 oz Goldings (US) Pellets 4.0%AA (10 Minutes)

Yeast: Flanders Golden Ale Yeast (Wyeast 3739)

Misc: 1lb Belgian Brown Sugar (10 minutes)

Mash Steps:

60 minutes at 145 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 62 F

Notes:

Original Gravity: 1.061
Final Gravity: 1.005
Final ABV: 7.4%
IBUs: 29.8

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Belgian Dubbel

Recipe by: Hops and Berries

Grains:
0.5 lbs Special B
0.5 lbs Biscuit Malt

Extract: 8 lbs Pilsner Malt Extract

Hops:
1.5 oz Strisselspalt Pellets (60 minutes)
.5 oz Strisselspalt Pellets (10 minutes)

Yeast: Abbey Ale (White Labs)

Misc: 1lb Belgian Dark Brown Sugar (15 minutes)

Fermentation Temperature: 68 F

Mash Steps:

45 minutes at 158 degrees (8 quarts)
Sparge at 170 degrees (4 quarts)

Notes:

Brew History:

January 20, 2013

Original Gravity: 1.058
Potential ABV: 7.5%
Final Gravity: 1.012
Final ABV: 6%

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