100 PTS.
BELGIAN DUBBEL WITH TART CHERRIES

7.0%
ABV
CURRENTLY UNAVAILABLE

100 Pts. is our twist on a Belgian-style Dubbel, where we've emphasized acidity and fruit character in order to push the sometimes over-bearing sweetness of the style in a far more sessionable direction. Our house brett culture combined with sour cherry concentrate introduces flavours of cherry-blaster, leather, and farmhouse funk that grows in complexity as it ages.

Malts: Bohemian Pilsner, Flaked Oats, Caramunich I, Munich II, Melanoidin, Special W, Chocolate Wheat
Hops: Northern Brewer, Tettnang
Yeast: Bastogne Ale
Adjuncts: Candi Sugar, Amber, Dextrose, Tart Cherry Puree

OUR 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 Water - Target pH: 5.4
Ca
114ppm
Mg
13ppm
Na
53ppm
SO4
102ppm
Cl
175ppm
Mash Schedule
66.0°C
Saccharification - 60 min

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

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

WHIRLPOOL

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

+
Pitch Bastogne Ale Yeast
Fermentation Schedule
18 ⇒ 21°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)
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 Water - Target pH: 5.4
Ca
114ppm
Mg
13ppm
Na
53ppm
SO4
102ppm
Cl
175ppm
Mash Schedule
66.0°C
Saccharification - 60 min

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

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

WHIRLPOOL

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

+
Pitch Bastogne Ale Yeast
Fermentation Schedule
18 ⇒ 21°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)
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    Halo Brewery
    247 Wallace Ave
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    416-606-7778
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