SpeedTriple
New Member
- Joined
- Oct 11, 2014
- Messages
- 2
- Reaction score
- 0
- Recipe Type
- Partial Mash
- Yeast
- Wyeast 1214
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.079
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 14 at 72F
- Secondary Fermentation (# of Days & Temp)
- 14 at 70F
- Additional Fermentation
- 30d in keg at 45F
- Tasting Notes
- Boozy, estery, light bitterness, mild vanilla and clove flavors.
All credit to Poohbah58 on this one. I just modified it slightly for my taste and to make it a minimash recipe since I'm not an all grain guy. Kegged it this week and plan to taste it again in about a month. It was phenomenal out of secondary.
Belgian Dubbel
Batch Size: ~5.00 gal
Boil Size: ~6.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Ingredients:
2.0 oz Biscuit 1%
2.0 oz Aromatic Malt 1%
4.0 oz Special B 1%
8.0 oz Wheat 3%
8.0 oz Carapils 3%
1.0 lb Candi Syrup (Amber) 8%
1.0 lb Candi Syrup (Dark) 8%
9.0 lb Light LME 76%
0.66 oz Styrian Golding 2.75% (60 min)
0.83 oz Spalt 3% (15 min)
0.25 oz Cardamom (5 min)
1.00 oz Sweet Orange Peel (5 min)
0.03 oz Grains of Paradise (5 min)
1.00 oz Candied Ginger (0 min)
2.50 oz Zante Currants (0 min)
3.0 whole Cloves (0 min)
0.50 tsp Coriander Seed, crushed (Secondary 14.0 days)
1.00 oz Ginger, Candied (Secondary 14.0 days)
2.50 oz Zante Currants (Secondary 14.0 days)
2.00 Madagascar Vanilla Bean (Secondary 14.0 days)
1 Pkgs Belgian Ale (Wyeast Labs #1214) (Chimay)
Beer Profile:
Est Original Gravity: 1.079 SG
Est Final Gravity (after 2ndary): 1.008 SG
Estimated Alcohol by Vol: 9.5 %
Mini Mash:
60 min @ 155F, 4 Qt H20
Sparge @ 170F, 1 Qt H20
Notes: Pitched yeast at 70F, rose to 74 for primary. Secondary at 70F. Kegged and held at 45F for one month.
Belgian Dubbel
Batch Size: ~5.00 gal
Boil Size: ~6.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00
Ingredients:
2.0 oz Biscuit 1%
2.0 oz Aromatic Malt 1%
4.0 oz Special B 1%
8.0 oz Wheat 3%
8.0 oz Carapils 3%
1.0 lb Candi Syrup (Amber) 8%
1.0 lb Candi Syrup (Dark) 8%
9.0 lb Light LME 76%
0.66 oz Styrian Golding 2.75% (60 min)
0.83 oz Spalt 3% (15 min)
0.25 oz Cardamom (5 min)
1.00 oz Sweet Orange Peel (5 min)
0.03 oz Grains of Paradise (5 min)
1.00 oz Candied Ginger (0 min)
2.50 oz Zante Currants (0 min)
3.0 whole Cloves (0 min)
0.50 tsp Coriander Seed, crushed (Secondary 14.0 days)
1.00 oz Ginger, Candied (Secondary 14.0 days)
2.50 oz Zante Currants (Secondary 14.0 days)
2.00 Madagascar Vanilla Bean (Secondary 14.0 days)
1 Pkgs Belgian Ale (Wyeast Labs #1214) (Chimay)
Beer Profile:
Est Original Gravity: 1.079 SG
Est Final Gravity (after 2ndary): 1.008 SG
Estimated Alcohol by Vol: 9.5 %
Mini Mash:
60 min @ 155F, 4 Qt H20
Sparge @ 170F, 1 Qt H20
Notes: Pitched yeast at 70F, rose to 74 for primary. Secondary at 70F. Kegged and held at 45F for one month.