Back by popular demand! A Belgian Dubbel without the deep dark chocolate maltiness, the Orange is rich with caramel sweetness and a full body that hides the 6.1% ABV very well. A simple sipper that evokes warm summery memories with every sip, yet fits perfectly into the colder months' standard brewing repertoire.
Wyeast Trappist High Gravity Y3787 is a great alternative yeast for this kit; it ferments a bit drier with a rich ester profile, malty palate, and has a high alcohol tolerance.
|Beer Kit Yield||5 Gallons|
|Recipe and Instructions||Click Here!|
|Beer Style||Trappist/Belgian Ale|
|Total Time to Make||6 weeks|
- Easy drinking Review by shaun
- Excellent Review by Kurt
- Perfect for any night! Review by Elliott
The malt flavor is incredible on this beer, and I love that addition of the candi sugar brought the gravity up a bit without adding body - it provides an incredible balance to the flavor. As with most Belgian beers, the yeast brings the most pronounced flavors, not the hops, making this a very drinkable and enjoyable brew.
On my brew day, I hit an OG of 1.050, but also got down to a FG of 1.001, making this beer about 6.4% ABV. The hint of orange flavor from the two types of orange peel, combined with the level of alcohol, brings about an incredibly complex but delicious beer that can be consumed on the warmer nights of summer or the cooling nights of fall.
Highly recommended to anyone, it is delicious! Will certainly be buying this one again... (Posted on 10/3/13)
- Good Belgian, Maybe for souring? Review by Noah
- Refreshing Belgian For Summer Review by Brett
I did change a couple of things when brewing this kit. First, I added one pound of light DME late in the boil to compensate for below-average efficiency of my system (OG was 1050, in line with the kit instructions). Secondly, I used Wyeast 3522 Ardennes yeast rather than the recommended Wyeast 1214 Belgian Abbey. This was because it can get hot here during the summer (I brewed this batch in mid-June) and the 3522 is reputedly very tolerant of high temperatures. In the event it was only 75F in my brew-room during both primary and secondary fermentation.
Everything else was pretty standard in brewing this batch – 60 minute mash (68-66C), 10 minute mash-out (74C), one hour boil, wort aerated before pitching yeast, one week primary, one week secondary, bottled with 4 ounces corn sugar to prime.
As I said, I am very pleased with this batch – it is great to enjoy served relatively cold on summer evenings, being both refreshing and flavorsome. I would definitely recommend this kit to other brewers!
(Posted on 7/12/13)
- Just brewed, time will tell. Review by bill
- Something new and diffrent Review by Eric