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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Heat sugar in a saucepan stir constantly until liquid and slightly browned
- Add caramelized sugar and Irish Moss as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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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