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Dubbel
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 2, 2024
| Style: |
Belgian Dubbel |
| Contributor: |
Dustin Zastera |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
24.2/47.6 |
| Bitterness (Calc): |
25.5 IBU (Tinseth) |
| BU/GU: |
0.33 |
| Calories: |
249 (12 ounces) |
| ABV: |
8.9% |
| ABW: |
7% |
|
| OG: |
1.077 |
| OG (Plato): |
18.65° P |
| FG: |
1.010 |
| FG (Plato): |
2.56° P |
| Real Extract: |
5.47° P |
| App. Atten.: |
86.3% |
| Real Atten.: |
70.7% |
|
| O.G.: |
1.062 - 1.075 |
| F.G.: |
1.008 - 1.018 |
| ABV: |
6.0 - 7.6% |
| Bitterness: |
15 - 25 IBUs |
| Color: |
10 - 17 SRM |
| Info: |
A deep reddish, moderately strong, malty, complex Belgian ale. Commercial Examples: 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. |
| 12.00 pounds |
Rahr Pale Malt (2-Row) |
94.1% of grist |
| 0.75 pounds |
Belgian Special B Malt |
5.9% of grist |
| 12.75 pounds |
Total Grain Weight |
100% of grist |
| 0.75 pounds |
Candi Sugar, Dark |
|
| 0.65 pounds |
Corn Starch |
|
| 0.75 pounds |
Candi Sugar, Clear |
|
| .15 Oz |
Coriander Seed @ 10 minutes |
|
| 1 |
Whirlfloc @ 10 minutes |
|
| 1 t |
Yeast Nutrient @ 10 minutes |
|
| 1.70 ounces |
Styrian Golding 4.9% Pellets @ 80 minutes
Type: Bittering
Use: Boil |
8.3 AAUs |
| 1.00 ounces |
Hallertauer Hersbrucker 1.5% Pellets @ 10 minutes
Type: Aroma
Use: Aroma |
1.5 AAUs |
| 2.70 ounces |
Total Hop Weight |
9.8 AAUs |
| Total Boil Time: |
90 minutes |
| Name: |
Belgian Abbey II |
| Manufacturer: |
Wyeast |
| Product ID: |
1762 |
| Type: |
Ale |
| Flocculation: |
Medium |
| Attenuation: |
75% |
| Temperature Range: |
65–75°F |
| Amount: |
1500 ml |
Strike with 13qts@149F to hit 135F - rest 15 min. Infuse with 3qts@boil to hit 145F - rest 45 min. Infuse with 10qts@boil to hit 165F - rest 30 min. Infuse 6qts@boil to hit 172F - rest 15 min, mash out. Drain the tun and start the boil. Sparge with an additional 1 gallons at 172F and collect in a separate pot and add additional sugars. Boil both pots separately and combine at 60 minutes. Continue boiling, adding bittering to the main boil at 80 min and aroma at 10 min. along with Whirlfloc, nutrient and corriander.
|
| Primary: |
14 days @ ° F |
| Secondary: |
44 days @ ° F |
| Age: |
21 days @ ° F |
Dubbel
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
4.2 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.4 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.4 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
90 |
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| Original Gravity: |
1.077 / 18.7° P |
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