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Beer recipe - Dark Dubbel Beer
| ABV 7% | Color 73 EBC | Bitterness 28 IBU |
Description
This beer is rich, dark, and sweet. The creamy head has the fragrance of specialty malts. The flavor is complex, fruity with a fresh-bitter finish. It is a balanced beer with a soft mouthfeel and a long, dry aftertaste.
This beer is rich, dark, and sweet. The creamy head has the fragrance of specialty malts. The flavor is complex, fruity with a fresh-bitter finish. It is a balanced beer with a soft mouthfeel and a long, dry aftertaste.
Service:
Glass: Tulip beer glass
Temperature: 4-8°C
Glass: Tulip beer glass
Temperature: 4-8°C
BREWER`S TIP
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
We suggest refermenting this beer in the bottle to keep its freshness and bring extra complexity.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 60% / 13.9 kg |
| Château Wheat Blanc | 5% / 1 kg |
| Château Cara Gold® | 18% / 4.2 kg |
| Château Special Belgium® | 18% / 4.2 kg |
HOPS
| Magnum (12.0% aa) | 26 IBU / 80 g |
| Tettnang (5.0% aa) | 2 IBU / 80 g |
YEAST
| SafAle T-58 | 80 g |
SUGAR
| Candy sugar dark (pieces) | 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 63°C
Rest for 50min at 63°C
Rise to 68°C at 1°C/min. Rest for 10min at 68°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 63°C
Rise to 68°C at 1°C/min. Rest for 10min at 68°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 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 55min add Tettnang.
Sugar: After 50min add sugar.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Hop Addition 2: After 55min add Tettnang.
Sugar: After 50min add sugar.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 15.5oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors 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.
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 2 days then rise to 22°C. Once the fermentation is done (FG reached and off-flavors 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 | 2.80oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Dieses Bierrezept wurde von Castle Malting ® erstellt. Bitte beachten Sie, dass dieses Rezept nur ein Leitfaden ist. Einige Änderungen könnten erforderlich sein, um das Rezept an spezifische technologische Bedingungen, die Ergiebigkeit der Zutaten wie den Getreidetrockenextrakt oder den Alphasäuregehalt des Hopfens anzupassen.
Für mehr Information und Beratung kontaktieren Sie bitte: info@castlemalting.com
Brauen ist ein ständiges Experimentieren! Brauen Sie Ihr eigenes Bier! Senden Sie uns ihr Rezept und wir werden es gerne auf unserer Webseite veröffentlichen.
Für mehr Information und Beratung kontaktieren Sie bitte: info@castlemalting.com
Brauen ist ein ständiges Experimentieren! Brauen Sie Ihr eigenes Bier! Senden Sie uns ihr Rezept und wir werden es gerne auf unserer Webseite veröffentlichen.
