Two Belgians (Belgian Dubble)
Full-bodied, complex, satisfying Trappist-style ale. Displays a wide range of malt flavors alongside wonderful ester and phenol flavors produced by a Belgian-style yeast blend
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 |
| 12 lbs | Pilsen Malt | Base | |
| 2 lbs | Carabrown® Malt | Roasted, Brown | |
| 1 lb | Extra Special Malt | Roasted, Biscuit | |
| 0.5 lb | Carapils® Malt | Dextrine | |
| 3 lbs | Aromatic Munich Malt | Kilned, Munich | |
| 0.5 lb | Belgian Candi Sugar | Boil 15 minutes | |
| 1.25 oz | East Kent Goldings Hops (5% AA) | Boil 60 minutes | |
| 1 capsule | Servomyces Yeast Nutient | Boil 10 minutes | |
| 2 vials | WLP575 Belgian Style Ale Yeast Blend |
Procedures
- Mash at 154-156ºF for 45 minutes
- Sparge at 170ºF
- Heat sugar in a saucepan stir constantly until liquid and slightly browned
- Add bittering hops, cane sugar and Servomyces as indicated
- Knock out at 65ºF
- Oxygenate highly
- Cool to 72ºF
- Oxygenate and pitch yeast
Primary Fermentation: 14 days at 68-75ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.070
Final Gravity: 1.016
Alcohol by Weight: 5.6%
Alcohol by Volume: 7%
IBU: 23
Color: 13 SRM
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