AG90 – Belgium Dubbel

Type: Belgian Dubbel Date: 09 Jan 2016
Batch Size : 25.00 l Brewer: Jono Thompson Paul Horton
Taste Notes: Special Brew for Christmas 2016!

The dubbel is more clearly defined. Brown ales of different sizes, flavors, and production methodologies have been made in monasteries for a long time, but in 1926, the style took its modern form when the Westmalle monastery released a beer called Dubbel Bruin. The beer was a success and a wave of imitators solidified dubbel as a recognized style.
The dubbel are reddish brown-colored ales of moderate strength (think 6-8% ABV) that, nowadays, are made not just in monasteries, but by secular breweries around the world. Classically, they are made with an ingredient that you might not expect: heavily caramelized beet sugar. The sugar imparts much of the deep color characteristic to this style and lightens the beer in body, fermenting completely and creating a bunch of alcohol along with it. It also leaves behind a pleasant raisin-like flavor. The type of yeast used for fermentation is important as well, yielding a wide range of fruity, peppery, and spicy flavors that give the style a deep complexity and low level of residual sugar.

Ingredients

Mash Ingredients

Amt

Name

Type

#

%/IBU
5.00 kg Pilsner (2 Row) UK (2.0 EBC) Grain 3 75.8 %
0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 4 7.6 %
0.35 kg Caramunich Malt (110.3 EBC) Grain 5 5.3 %

Boil Ingredients

Amt

Name

Type

#

%/IBU
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 6 7.6 %
0.25 kg Candi Sugar, Dark (541.8 EBC) Sugar 7 3.8 %
20.00 g Progress [6.25 %] – Boil 60.0 min Hop 8 11.8 IBUs
10.00 g East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min Hop 9 4.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10
20.00 g Target [11.00 %] – Boil 10.0 min Hop 11 7.6 IBUs

Beer Profile

Measured Original Gravity: 1.056 SG Measured Final Gravity: 1.010 SG
Bitterness: 23.7 IBUs Actual Alcohol by Vol: 6.0 %
Est Color: 30.6 EBC