Belgian Dubbel with Tart Cherries
100 PTS.
NOT CURRENTLY AVAILABLE
7.0%

ABV
22

IBUs
1.068

OG
ABOUT
100 Pts. is a deep ruby colour with a frothy white head. Its rich colour comes from sour cherries which complement the dark, fruit flavours that dubbels are known for. This is an excellent beer for people who think they don’t like beer, people who love beer unconditionally, and people who like obscure video game references from the 1980s.
Malts Bohemian Pilsner, Flaked Oats, Caramunich I, Munich II, Melanoidin, Special W, Chocolate Wheat
Hops Northern Brewer, Tettnang
Yeast Bastogne Ale
RECIPE
Check us out on desktop to see the full recipe!
MASH TUN

Mash

72.3%
Bohemian Pilsner
11.2%
Flaked Oats
3.3%
Caramunich I
5.7%
Munich II
3.7%
Melanoidin
2.9%
Special W
0.9%
Chocolate Wheat
+
Mash - Target pH: 5.4
Ca
114
ppm
Mg
13
ppm
Na
53
ppm
SO4
102
ppm
Cl
175
ppm

Mash Schedule
66.0°C
Saccharification - 60 min

Sparge

75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

18 IBUs
Northern Brewer - First Wort, 90 min
3 IBUs
Tettnang - 20 min
10.59 g/L
Candi Sugar, Amber - 0 min
8.24 g/L
Dextrose - 0 min
47.50 g/L
Tart Cherry Puree - 0 min

Whirlpool


Heat Exchanger

18.0°C
Target Temperature
1.068
Target OG
+
Final Water Profile
Ca
111
ppm
Mg
16
ppm
Na
49
ppm
SO4
93
ppm
Cl
148
ppm

FERMENTER

+
Bastogne Ale Yeast

Fermentation Schedule
1821°C
Primary Fermentation - 12 days
10°C
Crash/Lagering - 14 days
1°C
Cold Crash - 7 days

BRITE TANK

7.2%
ABV (Target)
21.0
IBUs (Target)
1.013
FG (Target)

YOU MIGHT ALSO LIKE
  • ELDER GOD
    Belgian Ale with Apple Cider, Elderberry and Elderflower
  • RGBee
    Belgian Tripel with Wildflower Honey
  • THE FINAL STRAW
    Tart Wit with Strawberry and Rosehips
  • DAY STAR
    Tart Saison with Apricot and Lemon