Briess Recipe Database

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Malt: CBW® Pilsen Light LME

• 

  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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