Ricette birre dal Belgio: Saison, Dubbel, Tripel...

Belgian Dubbel All grain-e+g

Belgian Dubbel All grain-e+g

Recipe for Belgian beer with an all grain and + g method for Belgian Dubbel.

This recipe is for a full-bodied lovable and fruity beer that respects the Belgian tradition. The dark red color and aromas of fruit and cloves are combined with a beer with a strong alcohol content and a very important body.

ORIGINAL GRAVITY 1060

LITERS 23

5 kg Château Pilsner

340 gr Château Biscuit

260 gr Château Arome

60 gr Château Special B



Boiling:

24g BOBEK hops aa 4.6 (60min)

12gr hops SAAZ aa 2.9 (15 min)

500g brown candied sugar PROTEIN REST 52 ° C for 15 min.

MASH 68 ° C for 60 min.

MASH-OUT 78 ° C for 15 min



WLP550 yeast or 2 packets of Belgian Ale M41



FG: around 1010

Alcohol: about 6,6 degrees

Priming: 4-5 gr / lt

For method e + g extract + grains replace Pilsner with 3 kg of light liquid extract and 1kg light dry extract

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