|Kegging date||12/06/15 .. 16 psi @ 48F (2.46 volumes c02)|
|Bottling dates||To be announced after keg aging|
|Alcohol by volume||8%|
Westvleteren bottles have gone without labels since 1945. All of the legally required information is printed on the crown tops. These are the only Trappist beers that don’t have the official Trappist Product logo displayed.
Dubbels are dark in color, and tend to have malt flavors dominating over hops. Dubbels tend to be a bit spicier with strong caramel flavors. This is opposed to quadrupels which would have more fruit presense.
Duinen Dubbel Belgian Abbey Ale (18B) BE1-R03553NIV
I used 3 packets dry Safbrew T58 yeast. I didn’t hydrated it like instructed and so had to expect 30% loss per packet. Fermented @ 56°F and raised to 64°F by 2 degrees each day to avoid bubblegum flavors. People claim juicyfruit tastes above 64 so this shall be avoided.
- 10 oz cara Munich malt (sweet malty flavor and aroma.)
- 6 oz special b malt (very dark caramel, raisin, or plum.)
- 1 oz chocolate malt (complex chocolate and cocoa flavours,)
- 1/4 lb biscuit malt (Biscuit malt is known for it’s toasted bread-like flavors. Think of it more as an English biscuit – in America we would think of it as more of a cracker taste.)
- 1/4 lb aromatic malt (adds intensely malty flavor in any beer)
- 1 3/4 lb Belgian pilsner malt (base malt)
- 8lb extra pale extract
- 1lb D90 Dark Belgian Beet Syrup (Candi rock sugar works too, it’s just hard to dissolve and probably has more caramelized carbon and less nutrients.)
My scale broke so I just kind of eyeballed hop amounts o.O