Abbey ......Something
18B. Belgian Dubbel
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.
Overall Impression: A deep reddish, moderately strong, malty, complex
Belgian ale.
History: Originated at monasteries in the Middle Ages, and was
revived in the mid-1800s after the Napoleonic era.
Comments: Most commercial examples are in the 6.5 – 7% ABV range.
Traditionally bottle-conditioned (“refermented in
the bottle”).
Ingredients: Belgian yeast strains prone to production ofhigher
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.
Commercial Examples: 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
Abbey ......Something Belgium Ale
Not quite a Dubbel, not quite a Belgium Dark, Abbey……Something has a wonderful aroma with a complex flavor profile of dark fruit and malt. If only I can balance the Malt/ Hop ratio in the cerebral spinal fluid, it’ll be right as rain.
Our Stats
Original Gravity: 16.5 Plato (1.066 SG)
Final Gravity 2 Plato (1.008 SG)
Color: 23 ºL
IBU's: 15.5
Aug. BU/GU:
ABV: 8.5%
Guideline Stats
Original Gravity::115.5 -18.75 Plato
(1.062 – 1.075 SG)
Final Gravity: 2 - 4.5 Plato
(1.008 – 1.018 SG)
Color: 10 – 17 ºL
IBUs: 15 – 25
ABV: 6 – 7.6%
Final Gravity: The ending density of the beer as it finishes fermentation. This tells you how much body the beer has. A higher number means a fuller bodied beer.
Color: Just that, the higher the number the darker the beer.
IBU's: International Bittering Units. A measure of how bitter the hops have made the beer
Augmented BU/GU: A ratio of IBU's to Original Gravity. This ratio will show how bitter or sweet the beer is for its style. + means it's on the bitter side. - means it's on the sweet side
