This German amber style is often well ...
Angela’s BruiseA play on the word "brews," Angela ...
Crystal Brewed PersuasionEnglish-style strong ale brewed with ...
Ebenezer’s ElationCombining gingerbread inspired spices ...
El Chupacabra Barley WineMakes 3 BBL batch. Ashburne® Mild Malt ...
English StrongA prominent alcohol and malt character, ...
Gose 101A Gose for those not quite ready for ...
High & Dry Rye SaisonIf there’s a new summer style ...
KolschEasy to drink and easy to brew this ...
One Mighty Fine BarleywineIf you're looking for something to age, ...
Pub BlondeSlightly bitter ale formulated to let ...
Spice Coast Belgian WitThis spicy Belgian Witbier is a ...
Spice Coast Belgian WitThis spicy Belgian Witbier is a ...
Stick and Bindle SaisonWith a strainer bag of bitter orange ...
The Grand KielbasaPumpkin! Pumpkin! Pumpkin! Oh yeah and ...
WeizenbockThis ale combines the yeasty flavors of ...
-
Dubbel Reserve
Made with Caracrystal® Wheat Malt for creamy sweetness and Carabrown® Malt for nutty, malty complexity. A limited edition platinum strain of yeast provides a clean, slightly acidic character that makes this balanced ale dubbely delicious.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
Quantity Ingredient Comment Malt Style 8 lbs Pilsen Malt Base 1 lb Caracrystal® Wheat Malt Caramel, Crystal 1 lb Aromatic Munich Malt Kilned, Munich 8 oz Carabrown® Malt Roasted, Brown 4 oz Carapils® Malt Dextrine 1 lb Cane Sugar Boil 15 minutes 1 tsp Irish Moss Boil 15 minutes 1 oz Saaz Hops (5% AA) Boil 60 minutes 2 vials WLP510 Bastogne Belgian Ale Yeast Primary fermentation 0.5 vial WLP510 Bastogne Belgian Ale Yeast Bottle conditioning
Procedures
- Mash at 155-160ºF for 45 minutes
- Sparge at 170ºF
- Heat cane sugar in saucepan stirring constantly until liquid and slightly browned
- Add cane sugar and Irish Moss as indicated
- Knock out at 65ºF
- Oxygenate highly
- Cool to 72ºF
- Oxygenate and pitch yeast
- Oxygenate and pitch yeast
Primary Fermentation: 10 days at 70ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition and age for 1 month
Original Gravity: 1.062
Final Gravity: 1.013
Alcohol by Weight: 5%
Alcohol by Volume: 6.3%
IBU: 18
Color: 18-22 SRM
Tags:
Share this recipe