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  • Triple Caramel Dubble


    This bottle conditioned Belgian ale achieves toffee/raisin/prune notes by using the complete spectrum of high end caramel malts. Malt characteristics are balanced by fruity esters and the slightly acidic character of this limited edition yeast.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Golden Light LME Extract, LME
    4 oz Caramel Malt 80L Caramel, Crystal
    4 oz Extra Special Malt Roasted, Biscuit
    4 oz Caramel Malt 120L Caramel, Crystal
    4 oz Carapils® Malt Dextrine
    1 lb Cane Sugar Boil 15 minutes
    1 tsp Irish Moss Boil 15 minutes
    0.75 oz Perle Hops (7% AA) Boil 45 minutes
    2 vials WLP510 Bastogne Belgian Ale Yeast Primary fermentation
    0.5 vial WLP510 Bastogne Belgian Ale Yeast Bottle condition

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Heat sugar in a saucepan stir constantly until liquid and slightly browned
    7. Add caramelized sugar and Irish Moss as indicated
    8. Remove from heat
    9. Cool to 72ºF
    10. Transfer to primary fermenter
    11. Fill to desired level with cold water
    12. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 70ºF

    Secondary Fermentation: 14 days at 35ºF

    Fermentation Notes: Bottle condition and age for one month

    Original Gravity: 1.062

    Final Gravity: 1.014

    Alcohol by Weight: 5%

    Alcohol by Volume: 6.3%

    IBU: 18

    Color: 20-24 SRM

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