Belgian Dubbel Recipe

[jimmyjack]

I recently was in a First Choice and found some Chimay in a bargain barrel for $4.00 a bottle. I spoke to the Manager and said I will take the lot for $2.00 bucks a bottle. He said done and now I am hooked. The weather is getting cold as %^(t here is QLD and I believe it is time to try and brew my first Belgian Dubbel. How does this recipe stack up? Any assistance would be greatly appreciated.


Ingredients

Amount Item Type % or IBU
5.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 83.0 %
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.5 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.3 %
0.13 kg Corn, Flaked (2.6 EBC) Grain 1.9 %
0.05 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 0.8 %
30.00 gm Styrian Goldings [5.40%] (60 min) Hops 16.6 IBU
25.00 gm Hallertauer [4.80%] (25 min) Hops 8.6 IBU
20.00 gm Hallertauer [4.80%] (5 min) Hops 2.0 IBU
0.08 gm Coriander Seed (Boil 5.0 min) Misc
0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4.5 %
0.20 kg Candi Sugar, Dark (541.8 EBC) Sugar 3.0 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Beer Profile

Est Original Gravity: 1.068 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 0.6 %
Bitterness: 27.1 IBU Calories: 90 cal/l
Est Color: 40.9 EBC Color: Color

 

[neonmeate]

looks suspiciously similar to the rochefort 8 clone that's been floating about, except that's 1080.

i reckon will be a significant improvement on chimay

 

[jimmyjack]

I dont take credit for the recipe. I think it came from a dutch website trying to immitate Rochefort. If anyone has tried to recreate this recipe I would really like to hear how it went.

Cheers, JJ

 

[neonmeate]

I think it came from a dutch website trying to immitate Rochefort. If anyone has tried to recreate this recipe I would really like to hear how it went.

i made it a couple of years ago (the 1080 OG version that is) but ruined it by using muscovado sugar instead of candi sugar. it was totally undrinkable and i poured the lot down the sink.

after that ive since had two versions of the recipe brewed by malnourished. they were both excellent and really did taste like rochefort. other people on the web have reported good results with it too. it's on my list to brew again. i think a 1068 OG version would turn out great.

 

[Trent]

JJ
Get yer hands on a book called Brewing Great European Beers at Home, or sometihng like that. It has a recipe in it for chimay red and white, cant think of it off the top of my head.
I tried that recipe from the dutch website, it is still conditioning, but seems to be pretty good. I only used 25g of Carafa, so it is a bit lighter, and I also used some dark invert sugar. Probably not as good as Rochefort, but I am still enjoying it. If you get your hands on Wy 1214 (chimay yeast), rather than 1762 (rochefort yeast) you will go a long way in getting the flavour you desire, rather that an exact recipe. Probably go for some munich, a little chocolate, a fair whack of pils, about 20 odd IBU, with noble hops, and use the chimay yeast, you should be fairly happy with the result.
All the best
Trent

 

[Jye]

Anyone looking to brew a Rochefort clone should really listen to the latest Brewing Network show. Sean Paxton (The Homebrew Chef) got a tour and shares plenty of photos and brewing tips.

 

[Ross]

Anyone looking to brew a Rochefort clone should really listen to the latest Brewing Network show. Sean Paxton (The Homebrew Chef) got a tour and shares plenty of photos and brewing tips.

Pictures here

Cheers Ross

 

[SpillsMostOfIt]

If you got Chimay Blue for $2 a bottle, you don't deserve any assistance!

I brewed something like this and am the toast of all my mates:

http://www.homebrewandbeer.com/forum/viewt...sc&start=20

It's pretty good- although mine is not exactly the same: some think better, others not so. I used a Wyeast 1214 and didn't bother with the starter to get the flavours from the yeast growth.

It would be easy to turn into AG if you're that attached to the concept or just want to save some cash...

 

[jimmyjack]

OK thanxs for the recipe advice. I have changed my mind from Chimay to Rocherfort based on Ross Link. Great info on that site. Here is the recipe revised.

5.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 77.7 %
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.2 %
0.30 kg Wheat, Flaked (3.2 EBC) Grain 4.2 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.1 %
0.13 kg Corn, Flaked (2.6 EBC) Grain 1.8 %
0.05 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 0.7 %
25.00 gm Styrian Goldings [5.40%] (60 min) Hops 13.7 IBU
25.00 gm Hallertauer [4.80%] (25 min) Hops 8.5 IBU
20.00 gm Hallertauer [4.80%] (10 min) Hops 3.5 IBU
0.08 gm Coriander Seed (Boil 5.0 min) Misc
0.45 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6.4 %
0.20 kg Candi Sugar, Dark (541.8 EBC) Sugar 2.8 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.4 % Actual Alcohol by Vol: 0.6 %
Bitterness: 25.7 IBU Calories: 90 cal/l
Est Color: 40.9 EBC

 

[bindi]

OK thanxs for the recipe advice. I have changed my mind from Chimay to Rocherfort based on Ross Link. Great info on that site. Here is the recipe revised.

5.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 77.7 %
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.2 %
0.30 kg Wheat, Flaked (3.2 EBC) Grain 4.2 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.1 %
0.13 kg Corn, Flaked (2.6 EBC) Grain 1.8 %
0.05 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 0.7 %
25.00 gm Styrian Goldings [5.40%] (60 min) Hops 13.7 IBU
25.00 gm Hallertauer [4.80%] (25 min) Hops 8.5 IBU
20.00 gm Hallertauer [4.80%] (10 min) Hops 3.5 IBU
0.08 gm Coriander Seed (Boil 5.0 min) Misc
0.45 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6.4 %
0.20 kg Candi Sugar, Dark (541.8 EBC) Sugar 2.8 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.4 % Actual Alcohol by Vol: 0.6 %
Bitterness: 25.7 IBU Calories: 90 cal/l
Est Color: 40.9 EBC

Looks the goods to me, thanks Jimmy my kind of beer.
Oh no! I am out of Hallertauer , I will check to freezer for a sub.
Thanks again.

 

[SpillsMostOfIt]

Careful with that yeast - it can get a bit stinky. I've got some chewing its way through a batch at the moment and in the early stages, I wasn't too popular with SWMBO.

 

[chris.peile]

Careful with that yeast - it can get a bit stinky. I've got some chewing its way through a batch at the moment and in the early stages, I wasn't too popular with SWMBO.

I have just run a batch with that yeast - and the good news is that although it was a bit on the nose early in the ferment, I am pretty happy with the final result. The recipe sounds the goods - I'm keen to know how it turns out, I might be tempted to have a go myself.... B)

 

[bindi]

Given time it's a GREAT yeast, I also CC for months most [if not all my Belgian styles] improves 'out of site'. IMHO
OK talked me into it, brewing in the morning.......That was easy <_< off to the brewery and weigh the grains and flakes, about 7kg by the look of it.
No rice gulls [hulls] still cracks me up Tony.

 

[glennheinzel]

You're recipe looks good and has inspired me to brew something similar.

I've just ordered 1kg of dark candi syrup from Grain + Grape (not all for the one recipe) and have asked Dave (at Daves Homebrew) to order in WLP575 Belgian Ale Yeast Blend.
www.whitelabs.com/beer/strains_wlp575.html

I can't wait to start brewing it, although I do have a Wit (with bitter orange peel from Grain & Grape) to make in the meantime.

edit: My wife kicked my saison into the garage because she found it particularly offensive. Good thing that she waited until the end of secondary fermentation before she snapped!

 

[neonmeate]

the original page for this recipe if anyone's interested - a bunch of dutch dudes made it and there's some interesting info on the effect of varying ingredients and fermentation temps etc

http://www.geocities.com/iluvhops/brouwsel/rochefort8.html

 

[goatherder]

I've just ordered 1kg of dark candi syrup from Grain + Grape (not all for the one recipe)

Is this listed on the website? I couldn't see it. I sent them an email about it and didn't get a response.

 

[jimmyjack]

Is this listed on the website? I couldn't see it. I sent them an email about it and didn't get a response.

If you cant get it from G & G Ross has Dark Candy Sugar, and I believe it is the exact one Rochefort uses in their kettle.

Cheers, JJ

 

[jimmyjack]

And another recipe I found on The Homebrew chef website link
looks pretty trippy to me. I do like the thought of Date sugar though.

Amount Item Type % or IBU
0.45 kg Date Sugar (5.9 EBC) Adjunct 5.1 %
2.72 kg Castle Pilsner (2 Row) (3.9 EBC) Grain 30.4 %
1.36 kg Golden Promise, Maris Otter (5.9 EBC) Grain 15.2 %
0.68 kg Caramunich Malt (110.3 EBC) Grain 7.6 %
0.68 kg Caravienne Malt (43.3 EBC) Grain 7.6 %
0.45 kg Wheat, Flaked (3.2 EBC) Grain 5.1 %
0.23 kg Aromatic Malt (51.2 EBC) Grain 2.5 %
0.11 kg Special B Malt (354.6 EBC) Grain 1.3 %
28.35 gm Styrian Goldings [5.40%] (60 min) Hops 11.2 IBU
14.17 gm Amarillo [9.50%] (30 min) Hops 7.6 IBU
14.17 gm Summit [15.40%] (5 min) Hops 2.9 IBU
14.17 gm Kent Goldings [5.90%] (15 min) Hops 2.7 IBU
1.00 items Cinnamon Stick (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 tsp pH 5.2 (Mash 5.0 min) Misc
2.00 gm Seeds of Paradise (Boil 5.0 min) Misc
2.00 items Servomyces Yeast Nutrient (Boil 15.0 min) Misc
5.00 gm Coriander Seed (Boil 15.0 min) Misc
0.45 kg Candi Sugar, Blond (147.8 EBC) Sugar 5.1 %
0.45 kg Candi Sugar, Clear (1.0 EBC) Sugar 5.1 %
0.45 kg Candi Sugar, Dark (541.8 EBC) Sugar 5.1 %
0.45 kg Dark Rock Candi Syrup (985.0 EBC) Sugar 5.1 %
0.45 kg Turbinado (19.7 EBC) Sugar 5.1 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
1 Pkgs Dutch Castle (Wyeast #3822) [Starter 125 ml] [Add to Secondary] Yeast-Ale

Cheers, JJ

 

[Stuster]

That looks like a US recipe. To me, there are just too many different things in there. There are six types of sugar. It may make good beer for all I know, but it looks over the top to me. I'd say go with the other one you had. :beerbang:

Edit: Took out offensive, early morning sarcasm. :huh:

 

[bindi]

I just went crazy when it came time to mill and mash in time you know [well some do] that's not enough of that grain or that sugar and away I went, also a starter of Wyeast 3787 was just kicking off so now it's 3787 in prime.
Don't you just love the smell of boiling wort in the morning? Apart from the small boilover.

Edit: SG 1.080...Can't help myself