New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 18 - Belgian Strong Ale => Topic started by: sdixon on December 22, 2011, 10:49:39 PM
-
So this is the recipe for the Allagash Dubbel clone. As mentioned in another post (Allagash Question) I created a starter from the dregs of 2 Allagash Dubbel bottles. This so far is a slow fermenting yeast... it's been 11 days now and still going. It's down to 1.018 as of today. Taste is good, but so far not tasting very close to what I recall the real version.
Grain Bill
----------------
6.000 kg (13.2 lbs) Pilsner (80%)
0.700 kg (1.5 lbs)Crystal 40 (9.33%)
0.500 kg (1.0 lbs)Amber Malt (6.67%)
0.300 kg (0.7 lbs)(Munich II (4%)
Hop Bill
----------------
15.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
5.0 g Centennial Pellet (9.7% Alpha) @ 15 Minutes (Boil) (0.2 g/L)
Misc Bill
----------------
Single step Infusion at 155°F for 60 Minutes.
Ferment at 68°F
Yease - Allagash House Belgian
-
Looks nice though - be a nice addition to the yeast library if you are inclined to wash after the ferment...
Be interested to try a glass of this when its done...
-
Racked into secondary and washed this yeast tonight. So far I'm liking the taste of this Allagash house yeast. I will get a jar to Thomas at the next meeting to add to the library. It will be interesting to see how contaminated this is after propagating from the bottle.
-
when posting my recipe for my mappel dubbel I noticed this recipe and was wondering how it turn out? Allagash's dubbel is a really good one. Also did you tried this yeast with another recipe?
-
whoa, I misread that - thought I saw 15oz of Magnum at first... ah metric... looks very good though