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Dark Dubbel Beer Beer recipe
BelgianBrownBeer256x256.png
ABV7%Color73 EBCBitterness28 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.
Service:
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.
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 B 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:
pH5.3Mix Ratio2.7 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
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
Total evap6.0%Batch size100LOG15.5oPEfficiency85%
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.
Attenuation82%FG2.80oP
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.



This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website





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