Hellow guys, Welcome to my website, and you are watching BELGIAN DUBBEL Recipe [+ Flavoring Your Home Brew with Cherries]. and this vIdeo is uploaded by TheBruSho at 2021-09-12T08:52:19-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | BELGIAN DUBBEL Recipe [+ Flavoring Your Home Brew with Cherries] |
| Video Uploader | Video From TheBruSho |
| Upload Date | This Video Uploaded At 12-09-2021 11:52:19 |
| Video Discription | Belgian beers are easy to make and great beginner beers since you don't need to worry so much about fermentation temperature, much like today's beer the Belgian Dubbel. A more complex malt background balances the esters and phenols created by fermentation. Plus I will split this batch and flavor one with Cherries to play with those stone fruit notes! Recipe for 5 gals (18.9L): -6 gals (22.7L) Water -1 gal (~3.8L) Sparging water (adjust salt additions based on your water) -Gypsum, Calcium Chloride, Epsom Salt, Baking Soda ______________________ -64% Belgian Pilsner [~8 lbs] -24% White Wheat [~3 lbs] -4% Special B [~8 oz] -8% Candi Syrup -- Preferably D-90 (at end of boil) ______________________ - 1.5oz (~43g) Willamette @30 min ______________________ -White Labs WLP530 Abbey Ale ______________________ Mash @ 152ºF (~67ºC) for about 45 mins Boil for about 30 mins ______________________ Ferment around 69ºF (20.5ºC) for 7-10 Days ______________________ -1 LB (454kg) Frozen Cherries into half of the beer in a keg ______________________ Original Gravity: 1.066 Final Gravity: 1.010 ABV: 7.4% IBUs: ~26 EQUIPMENT (Affiliate Links): Kettle: https://lddy.no/vvgu Grain Bag: https://lddy.no/vvgt Malts: https://lddy.no/vvgs Candi Syrup: https://amzn.to/3hqsrWr Brewing Equipment ► https://www.amazon.com/shop/thebrusho NOTE: Some links are affiliate links, for which I get a small kick back if you use when shopping! 0:00 Intro 0:25 Belgian Dubbel 1:28 Brew Day 4:16 Fermentation 5:17 Split Batch 6:16 Tasting |
| Category | Howto & Style |
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