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Beer recipe - Belgian Dubbel
| ABV 6.8% | Color 50 EBC | Bitterness* 20 IBU |
Description
Beer of moderate alcohol level, amber-copper colour, with an aromatic profile and complexity of taste. One of 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.
Beer of moderate alcohol level, amber-copper colour, with an aromatic profile and complexity of taste. One of 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 and other parameters.
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
| SafAle BE-256 | 80 g |
SUGAR
| Belgian Dark Candy Sugar | 500 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.7 L/kg |
Mash-in at 65°C
Rest for 50min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 50min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
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
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 7.5% | Batch size 100L | OG 14.6oP | Efficiency 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.
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.
Cette recette est fournie par la Malterie du Château. Veuillez noter que cette recette est juste une ligne directrice vous permettant d'ajouter une touche personnelle à votre bière. S'il vous plaît noter que certaines modifications peuvent être nécessaires pour répondre aux conditions technologiques spécifiques de la brasserie définies par l'équipement, l'eau, etc.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
Pour plus d'informations, n'hésitez pas à contacter: info@castlemalting.com Le brassage est une expérience! Brassez votre propre bière! Envoyez-nous votre recette, nous serons heureux de la publier sur notre site Web.
