Appearance Belgian dubbels are dark amber to copper in color. Generally, this beer is clear. A large, dense, long-lasting head sits on top with an off-white color. Aroma Rich, sweet malty aroma with hints of chocolate, caramel, and/or toast. Never should the aroma come across as roasted or burnt. Dubbel is a medium-strength amber/brown ale that serves as a great platform for lots of fantastic malt flavors and fermentation characteristics (along with, as we'll see, some supporting herbal/earthy hops). Dark fruit, burnt sugar, citrus esters, clove, a touch of banana, and more all feature in what ends up being a surprisingly dry beer.
Loemelaer Dubbel » Belgian Craft Beers
The Beer Judge Certification Program (BJCP) style description: A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry. For even more beer recipes, visit the AHA Homebrew Recipe Library. 1) Begin by heating water to 154°F. Mash the grains (Belgian Pilsen, Special B, and Biscuit Malt) at this temperature for 60 minutes. 2) Once the mashing is complete, sparge the grains to extract all the sugars. Bring the liquid to a boil. 3) While boiling, add 1.5 oz Mt Hood hops and let them boil for 60 minutes for bitterness. Belgian Dubbel Recipe A full bodied Trappist style ale with nutty, malty flavor with a distinct fruity/plum yeast character. Craft Beer & Brewing Staff Jan 2, 2014 - 2 min read Style: 18B Dubbel Original Gravity (est): 1.068 ABV (est): 6.75 Final Gravity (est): 1.016 IBU (est): 16 All-Grain Recipe MALT/GRAIN BILL 10.75 lbs Belgian Pilsen A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry. Flavor Profile: Similar qualities as aroma.
Recipe Dumb Luck Dubbel Craft Beer & Brewing
Directions Heat 15 quarts tap water to 160°F and add to mash tun. Mash-in slowly, adding all grains to the mash tun while stirring to prevent clumping. A dubbel is a fantastic entry point for those not familiar with Belgian beer and an even better partner for food. The beer's characteristic aromas of plums, raisins, caramel, and warm bread are inviting; the brew is chewy and medium bodied, and it finishes dry and warming. 1 Bottling bucket 1 Bottles (12 oz or 750 ml) and caps 1 Bottle capper 1 Sanitizer (such as Star San or iodophor) 1 Grain mill (optional, if you want to crush your own grains) Ingredients For the Mash - Liquor 15 Litres (26 Pints) - Mash Time 1 hr - Temperature 65 °c/149 °F 11.11 lb Belgian Pilsner Malt Quantity 5.3kg The Belgian Dubbel is a deep reddish ale with a complex, rich malty flavor that is complimented by dark, dried fruit esters and a slightly dry finish. The style guidelines are below. Original Gravity: 1.062 - 1.075 Final Gravity: 1.008 - 1.018 Alcohol by Volume: 6.0% - 7.6% Bitterness: 15 - 25 IBU Color (SRM): 10 - 17 Belgian Dubbel Ingredients
Make Your Best Belgian Dubbel Craft Beer & Brewing
The Belgian style - dubbel ranges from brown to very dark in color. These beers have a malty sweetness and can have cocoa and caramel aromas and flavors. Hop bitterness is medium-low to medium. Yeast-generated fruity esters (especially banana) can be apparent. "Dubbel" meaning "double," this beer is not so big in intensity as its sibling the Belgian style - quadrupel. "Dubbel" Belgian Dubbel beer recipe by John palmer. All Grain, ABV 6.75%, IBU 15.5, SRM 14.65, Fermentables: (Pilsner, Munich Light, Aromatic, Special B, CaraMunich, Belgian Candi Syrup - Dark (80L), Cane Sugar) Hops: (Tettnanger)
Having a look on Homebrewtalk I found the ' Award Winning Dubbel XL ' recipe. Reproduced here: 10 lbs Belgian Pilsner. 2 lbs Belgian Caramunich. 1 lb Belgian Special B. .25 lbs Weyermann Carafa I. 0.75 oz Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min. 0.5 oz Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 20 min. The following beer recipe is featured in the January/February 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online! Belgian Dubbel can be a tricky style to master, but this recipe from Mark Pasquinelli makes it attainable for any brewer! Expect a very drinkable, malt-forward dubbel with a slightly sweet.
Dubbel Your Pleasure Beer Recipe American Homebrewers Association
Method: All Grain Style: Belgian Dubbel Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Pre Boil Size: 7.5 gallons Post Boil Size: 6 gallons Pre Boil Gravity: 1.051 (recipe based estimate) Post Boil Gravity: 1.063 (recipe based estimate) Efficiency: 75% (brew house) Calories: 204 calories (Per 12oz) Carbs: 14.1 g (Per 12oz) Hombrew Chef Sean Paxton presents this delicious Belgian dubbel recipe with alternative ingredient additions that will enhance the beer's presence when used to cook or pair with various proteins.
