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#167 Vinter Dubbel
Thomas Nylander Nørgaard
2022-11-27
1992-02-01
1
777.7225222
1
625.5558148
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2820
3000
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<_PERMID_>0
<_MOD_>1970-01-01
Brewster Beacon 30
0
0
1014.4148348
211.6438080
1
0.1200000
40.5765934
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772.0824021
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676.2765565
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Belgian Dubbel
Belgian Strong Ale
BJCP 2008
2
18
-1
0
1.0620000
1.0750000
1.0080000
1.0180000
15.0000000
25.0000000
2.3000000
2.9000000
10.0000000
17.0000000
6.0000000
7.6000000
A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (“refermented in the bottle”).
Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.
Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and longlasting creamy off-white head.
Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.
Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.
Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable.
Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double
http://www.bjcp.org
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Temperature Mash, 2 Step, Full Body
181.6609352
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5.4000000
168.0000000
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100.0000000
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40.5765934
640.0000000
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Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
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steps
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1
1
7149
3
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Protein Rest
0
454.1523380
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40.5765934
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1014.4148348
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181.6609352
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Saccharification
2
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Mash Out
2
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168.0000000
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1014.4148348
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0.1200000
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Malt
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75.0000000
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60.0000000
1.5000000
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Keg
45.0000000
1
Forced Carbonation
100.0000000
Keg with forced carbonation which is the method used by most home brewers with kegs
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Ale, Single Stage
67.0000000
67.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
65.0000000
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14.0000000
10.0000000
7.0000000
30.0000000
30.0000000
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A simple single stage fermentation, often used by extract brewers or for classic ales.
<_PERMID_>0
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Ingredients
7405
1
1
7182
9
<_XName>Ingredients
16
<_PERMID_>0
<_MOD_>1970-01-01
Pilsner Fuglsang
Danmark
Fuglsang
0
0
1
0.0000000
1
476.1985680
141.0958720
2.0304569
79.0000000
0.0000000
71.4285714
0
1
1.5000000
4.0000000
105.0000000
10.5000000
0.0000000
0
0
100.0000000
60.0000000
0.2834950
<_PERMID_>0
<_MOD_>1970-01-01
Barley, Flaked
US
0
0
1
0.0000000
1
88.1849200
17.6369840
1.7000000
70.0000000
0.0000000
8.9285714
0
2
1.5000000
9.0000000
0.0000000
13.5000000
0.0000000
0
1
20.0000000
Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
60.0000000
0.5669900
Carafoam
<_PERMID_>0
<_MOD_>1970-01-01
Cara-Pils/Dextrine
US
0
0
1
0.0000000
1
17.6369840
8.8184920
2.0000000
72.0000000
0.0000000
4.4642857
0
3
1.5000000
4.0000000
0.0000000
13.2000000
0.0000000
0
0
20.0000000
Significantly increases foam/head retention and body of the beer.
Also sold under the names "Dextrine" and "Cara-Foam"
60.0000000
0.6202871
<_PERMID_>0
<_MOD_>2022-11-26
Cara Belge
Germany
Weyermann
0
0
1
0.0000000
1
28.2191744
7.0547936
20.3045685
75.0000000
0.0000000
3.5714286
0
4
1.5000000
4.0000000
120.0000000
11.7000000
0.0000000
0
0
30.0000000
60.0000000
0.6520385
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Special B Malt
Belgium
0
0
1
0.0000000
1
98.8376583
7.0547936
180.0000000
65.2000000
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3.5714286
0
5
1.5000000
4.0000000
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1
10.0000000
Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.
60.0000000
0.5457279
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Target
0
2
12.1700000
2.0000000
16.6666667
2.9982867
0.2821917
15.0000000
60.0000000
0.0000000
194.4406400
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D-45
USA
www.candisyrup.com
2
2
1
0.0000000
1
31.7465712
15.8732856
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D-45 is our rich translucent amber syrup. We've tested it in Chimay clone's and Belgian Brown Ale's. The unmistakable toffee, vanilla, and toasted flavors that are magically created from raw beet sugar are what make D-45 Candi Syrup uniquely aromatic and delicious. Exceedingly good in Brown Ales or medium Golden Ale's that require an aromatic nose and subtle flavor.
20.0000000
1.7009700
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Saaz
U.S.
1
0
3.9000000
3.7500000
83.3333333
5.2910943
1.4109585
50.0000000
10.0000000
0.0000000
This traditional variety from the Czech Republic is grown on a limited basis in the U.S. A classic noble aroma that is famously used in Pilsners.
Used for: Bohemian-style beers, Continental lagers, Wheats, Pilsener lagers, Ales, Pilsners
Aroma: Seasoned herbal character
Substitiutions: Czech Saaz, Polish Lublin, Sterling
Storage: Poor
2-6% AA / 3-4.5% Beta
194.4406400
3.0000000
0
6.5901932
8
0
1
14.1747616
<_PERMID_>0
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Belgian Ale
Cross My Loof
0
1
2
0.0000000
1.0000000
5.0000000
10.0000000
7.0000000
9
1
2022-11-27
2022-10-01
218.0000000
77.0000000
83.0000000
59.0000000
82.4000000
0
0
0
5
2017-03-23
Suitable for anything Belgian – i.e. a strong & phenol rich blonde, a spicy golden ale, or light or dark abbey ales.
Beers fermented with our Belgian have that classic Belgian ale flavour - i.e. hints of clove with distinctive fruity esters and banana character. For a more intense flavour ferment at its higher end.
GMO Free; Max brew strength per sachet in a 23 l brew - 9.5% ABV
1.6600000
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AgeData
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