Ommegang Abbey Ale Clone Clone - Belgian Dubbel |
RECIPE INFO |
by hyoung001
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Recipe Type:
All Grain |
Batch Size: 0 |
Boil Size: 0 |
Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.08 |
FG: 1.02 |
ABV: 7.86%
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Bitterness: 21.72 (tinseth)
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IBU/OG: 0.27 |
Color: 36.9° SRM
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Calories: 7.86 per 330ml
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From Zymurgy Magazine |
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FERMENTABLES |
1.5% |
0 |
Special B - BE |
30 |
180 |
Mash |
0.8% |
0 |
Chocolate - BE |
30 |
340 |
Mash |
73.2% |
0 |
Pale Ale - BE |
38 |
3 |
Mash |
10.5% |
0 |
Belgian Aromatic - BE |
37 |
32 |
Mash |
8.7% |
0 |
Belgian Dark Candi Sugar - BE |
36 |
275 |
Mash |
3.5% |
0 |
CaraMunich - BE |
34 |
56 |
Mash |
1.7% |
0 |
CaraRed - DE |
35 |
20 |
Mash |
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HOPS |
0 |
Magnum(GR) |
Pellet |
Boil |
60 Minutes |
12 |
11.58 |
0 |
Hersbrucker |
Pellet |
Boil |
10 Minutes |
14.5 |
10.14 |
0 |
Hallertau Hersbrucker |
Pellet |
Boil |
0 Minutes |
4 |
0 |
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YEAST |
Wyeast Belgian Abbey II 1762 |
75% |
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INSTRUCTIONS |
Mash using a decoction mash if possible, with rests at 145 F (63 C) for 45 minutes, 155 F (58 C) for 30 minutes and mash out at 160 F (86 C) for 10 minutes. Otherwise do a step mash with the same rests.
Add candi sugar at beginning of boil and hops at times indicated.
Ferment at 77 F (25 C)
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