Yeast-generated fruity esters (especially banana) can be apparent. Trappist Ale - Belgian Dubbel homebrew beer recipes and ingredients. In 1926, the recipe was changed, and it was sold as Dubbel Bruin.Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was … Read More Author: Stash - View.
Profile: A classic strain for brewing Belgian dubbel or Belgian tripel. Wine - Cider. Belgian Dark Candi Sugar … Belgian 2-Row 0.75 lb. Hefeweizen. Yeast White Labs 570 Yeast Starter Yes Batch Size (Gallons) 5.5 Original Gravity 1.078 ... Primary Fermentation (# of Days & Temp) 14 Days Secondary Fermentation (# of Days & Temp) 6 weeks Belgian Dubbel For 5.5 Gallons Assuming 78% Efficiency 12 lbs. Commercial Examples. Belgian Dubbel; 18C. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. Special B 1 lb. Discover amazing Belgian Dubbel Homebrew Recipes at captainbrew.com × Close Scale Recipe. Attenuation is a value that indicates the percentage of available wort sugars a yeast strain is likely to ferment. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew® Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. Yeast(s) Used: WLP500 Monastery Ale Yeast. At lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig. It has become a well-represented style.

I've found it to produce aromas of plum, stone fruit, and spice. Belgian.

Kombucha. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Keeping the fermentation temperature in the 68-70° F (20-21° C) range will help develop fruity yeast-derived notes without the fusel alcohol character. It has become a well-represented style. Expect a very drinkable, malt-forward dubbel with a slightly sweet finish. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well.

A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry. Porter - Stout. They have a malty sweetness and can have cocoa and caramel aromas and flavors. scale × Close ... cool to 65 and pitch yeast.

Recipe Supplied by: Tomme Arthur, Brewmaster at Pizza Port Brewing Company, Solana Beach, CA. LalBrew® Abbaye is an ale yeast of Belgian origin. Belgian Golden Strong Ale; 18E. Cara-Munich 0.25 lb. Belgian Biscuit 0.25 lb.
Hop bitterness is medium-low to medium. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. “I am leaning toward the dry yeast for ease of use (no starter), and its a little cheaper.” I would strongly recommend that you not use a a dry yeast for making a Belgian Ale like a Dubbel. Imperial Yeast Website. Belgian Blond Ale Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. A full bodied Trappist style ale with nutty, malty flavor with a distinct fruity/plum yeast character. Belgian Tripel; 18D.

Belgian Dubbel can be a tricky style to master, but this recipe makes it attainable for any brewer!

Belgian Dubbel Recipe. Aromatic Malt 0.25 lb. For centuries, European monastic brewers pursued and perfected their craft within cloistered abbeys, driven by a philosophy dedicated to sustainability, self-reliance and divine trust. Belgian Dark Strong Ale; 18A. Water: Not specified. Belgian Double from Chris . Ferment at 63F until done.

The term dubbel (also double) is a Belgian Trappist beer naming convention. Microbiological properties: Classified as a Saccharomyces cerevisiae, a top fermenting yeast. RECIPE INFO. Belgian Blond Ale; 18B.

Additions: Caramelized sugar syrup or other unrefined sugars providing much of the character. Healthy Belgian yeast is essential to achieving the right mix of phenolic spiciness and fruity esters found in a great Dubbel. Often bottle-conditioned, a slight yeast haze and flavor may be evident. A Belgian Dubbel / Bruin (in Dutch or Flemish) or Belgian Brune ... Yeast: Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. If you ferment this yeast strain warm (e.g., 72°F) it produces a flavorful combination of fruity flavors (esters) and spices (phenols). The Belgian-style dubbel ranges from brown to very dark in color.

Dubbel is a near-perfect combination of dark malts, sweet, fruity depth and spicy yeast byproducts. I ended up with about 5 1/2 gallons of wort (a little more than expected) at an original gravity of 1.066 (recipe predicted 1.065), and my "tiny-mash" yeast starter worked great - my airlock has been blowing crazy CO2 and I can see the yeast churning with delight. Yesterday I finally brewed the Belgian Dubbel and my brew session was quite successful. Pilsner & Lager.