wrench001
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Wyeast #1762
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.092
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 36.5 IBU
- Color
- 28.4 SRM
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 30
- Additional Fermentation
- None
- Tasting Notes
- None
After tasting an oak aged Belgian Dubbel at a local brewery I had to try my hand at making it.
This is my first Belgian Strong Ale so any comments would be appreciated.
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Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.096 SG
Estimated FG: 1.019 SG
Estimated Color: 28.4 SRM
Estimated IBU: 36.5 IBU
Estimated Alcohol by Vol: 7.88%
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.17 %
3.00 oz Hallertauer [4.80 %] (60 min) Hops 36.5 IBU
1.00 oz Fuggles [4.50 %] (10 min) (Aroma Hop-SteeHops -
2.00 oz Oak Chips (Secondary 10.0 days) Misc
3.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Notes:
------
Steep grains at 150F for 30 min.
Soak oak chips in bourbon until needed.
Add oak chips to secondary fermenter 10 days before bottling.
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This is my first Belgian Strong Ale so any comments would be appreciated.
--------------------------------------------------------------------------
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.096 SG
Estimated FG: 1.019 SG
Estimated Color: 28.4 SRM
Estimated IBU: 36.5 IBU
Estimated Alcohol by Vol: 7.88%
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 66.67 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.17 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.17 %
3.00 oz Hallertauer [4.80 %] (60 min) Hops 36.5 IBU
1.00 oz Fuggles [4.50 %] (10 min) (Aroma Hop-SteeHops -
2.00 oz Oak Chips (Secondary 10.0 days) Misc
3.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
Notes:
------
Steep grains at 150F for 30 min.
Soak oak chips in bourbon until needed.
Add oak chips to secondary fermenter 10 days before bottling.
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