Dubbel Black
Trappist style beer forumlated to appear deceptively dark while exhibiting the dramatic fruit and malt flavors expected from a Belgian Dubbel.
Type: Ale
Style: Dark Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 10 lbs | Pale Ale Malt | Base | |
| 1 lb | Caramel Malt 120L | Caramel, Crystal | |
| .5 lb | Wheat Malt, White | Wheat | |
| .5 lb | Blackprinz® Malt | Bitterless Black | |
| .25 lb | Carapils® Malt | Dextrine | |
| 1 lb | Sugar | ||
| 1.5 oz | Saaz Hops (5% AA) | Boil 60 minutes | |
| .5 oz | Spalt Hops (4.5% AA) | Boil 15 minutes | |
| .5 oz | Coriander | Boil 1 minute | |
| .5 oz | Saaz Hops (5% AA) | Dry hop | |
| .5 oz | Spalt Hops (4.5% AA) | Dry hop | |
| 2 vials | WLP540 Abbey IV Yeast | ||
| 1 capsule | Servomyces Yeast nutrient | Boil 10 minutes |
Procedures
- Mash grains at 154-158ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 45 minutes
- Add second hop addition
- Boil 14 minutes
- Add Coriander, boil 1 minute
- Cool to 70ºF and oxygenate wort
- Pitch 1 vial WLP540 Abbey IV Yeast
Primary Fermentation: 2 weeks at 68ºF
Secondary Fermentation: 2 weeks, add dry hops
Fermentation Notes:
Original Gravity: 1.068
Final Gravity: 1.015
Alcohol by Weight: 5.5%
Alcohol by Volume: 6.9%
IBU: 21
Color: 58
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