Home All Grain Recipes Belgian Ale - All Grain Recipes Belgian Dubbel
Belgian Dubbel PDF Print E-mail
Author: David Boe   
Description:
I used this recipe when I did my first mashing. It came out dark and quite strong. Since the bitterness is rather low it has a deceptive sweetness about it that masks it true strength and a lot of body. Know your limit.
Ingredients:
  • 9.5 lbs pale malt
  • 4 oz. Crystal malt (20 deg L)
  • 4 oz. Brown malt
  • 3/4 lbs Sugar
  • 1 oz. Styrian (5% alpha) (bittering)
  • .3 oz. Hallertauer (bittering)
  • .3 oz Saaz (aroma)
  • 3 oz priming sugar or 2-2.5 volumes of CO2
  • trappist ale yeast starter
Procedure:
Soft water is recommended with a mash temperature (single infusion) of 150-152 Deg F.
< Prev   Next >
 

Beer Recipes

All Grain Recipes

Partial Mash Recipes

Extract Recipes
allgrain partialmash allextract

 

 

 

 

 

 

  

Link to Pasteur Brewing

Choose from various images to place on your website.

Popular Recipes