Belgian Dubbel

[Wreck]

Didn't realise it could be used in the mash. Thought it was used for sterialisation.

 

[warrenlw63]

Wreck,

If you do use it in a mash. Don't be heavy-handed. 1/8-1/14 of a teaspoon maximum per mash is all that's required. Can't really verify if it makes any difference. Careful handling of the mash and runoff would probably work just as well.

Be mindful that some people have allergic reactions (asthmatics) to sodium met.

Warren -

 

[THE DRUNK ARAB]

Wreck,

If you do use it in a mash. Don't be heavy-handed. 1/8-1/14 of a teaspoon maximum per mash is all that's required. Can't really verify if it makes any difference. Careful handling of the mash and runoff would probably work just as well.

Be mindful that some people have allergic reactions (asthmatics) to sodium met.

Warren -

[post="50441"][/post]​

How do you measure 1/14th of a teaspoon Warren :blink: !

I brewed a Dubbel on Monday. Looking forward to drinking it over winter.

C&B
TDA

 

[warrenlw63]

Gulp :blink:

Supposed to be a quarter. My bad. :huh:

Warren -

 

[Doc]

Great link thanks TDA.
After another update here is the first version I'll be going with tomorrow.
Of course I wouldn't really want to nail it on the first try

Beers,
Doc

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
76.4 5.50 kg. JWM Traditional Ale Malt Australia 1.038 7
6.9 0.50 kg. Brown Sugar (dark) Generic 1.046 118
5.0 0.36 kg. JWM Wheat Malt Australia 1.040 4
3.9 0.28 kg. Weyermann Caraamber Germany 1.037 70
3.9 0.28 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
3.9 0.28 kg. Weyermann Carared Germany 1.036 48

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
42.00 g. Goldings - E.K. Pellet 4.50 23.1 60 min.
42.00 g. Hersbrucker Plug 2.50 4.0 20 min.

[post="40222"][/post]​

This is getting better and better by the day.
It has that really subtle but not over the top belgian flavour.
Looks like I might have nailed it on the first attempt.

Abbey is being christened this weekend and if the family is nice to me I might let them have some of Abbey's Dubbel :lol:

Beers,
Doc

 

[Snow]

Barfridge is right. I use it to prevent HSA. I also put a bit in the bottling bucket, too, as I hear it reduces oxidation risks. This was recommended to me by Graham Sanders from Oz Craftbrewers.

Doc,

what fermentation temps did you use for your dubbel? The use of Caraamber and Carared is good. Particularly caraamber, as I hear it gives that subtle buiscity flavour. Unfortunately I can't get it here in Brisbane. I might have to order some up from G&G or Grumps, etc.

- Snow.

 

[Wreck]

Thanks guys.

Doc, congrats on the beer and all the best for the christening.

Wreck.

 

[JasonY]

Well I thought I would have a crack at one of these since the weather is a bit cool and some bigger beers would be nice. Hopefully it wont need too long to mature! Pretty much put a recipe together with what I had and from reading various threads around here. Ended up at 1.080 which was a bit bigger than I was expecting and it is definately a bit light. Seemed a good way to use the last of the kirin malt.

Made some 'candy' sugar (I know its not the real deal) using Graham Sanders instructions. I didn't have a candy thermometer so it ended up only a lighter (golden) color and did not set well at room temp (wether that is because I didn't get it to 150degC or because the citric acid inverted part of the sugar I don't know). Next time I will make this nice and dark, it tasted nice anyway.

Will be airating the crap out of it when it is about 20deg and pitching Wyeast 1214 belgian ale. Hopefully the yeast can eat through it. Hope it comes out tasty.

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 7.04
Anticipated OG: 1.074 Plato: 17.91
Anticipated EBC: 14.4
Anticipated IBU: 27.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
57.2 4.03 kg. Kirin Pilsner Malt Australia 292.97 3
19.9 1.40 kg. Weyermann Pilsner Germany 317.42 4
9.9 0.70 kg. Candi Sugar (clear) Generic 384.25 1
4.3 0.30 kg. Hoepfner Munich Malt Germany 317.42 18
2.8 0.20 kg. Hoepfner Melanoidin Germany 309.07 40
3.0 0.21 kg. Weyermann Caraamber Germany 309.07 70
2.8 0.20 kg. TF Caramalt UK 284.01 38

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
48.00 g. Czech Saaz Pellet 3.50 17.4 60 min.
28.00 g. Perle Plug 3.20 8.6 60 min.
14.00 g. Hallertau Hersbrucker Plug 2.50 1.7 15 min.


Yeast
-----

WYeast 1214 Belgian Ale

 

[kabooby]

I am planning on making another Belgian Dubbel. Last time I made this with Pumpy we used brown sugar and added it towards the end of the boil. Is there any advantages/disadvantages to adding it earlier in the boil.
I am thinking that if it boils for longer that you will get a more caramelised flavour. But boil it for to long and you could lose all the flavour.

I guess what I am asking is, what is the ideal boil time for sugar in this style?

Kabooby

 

[kabooby]

I am planning on making another Belgian Dubbel. Last time I made this with Pumpy we used brown sugar and added it towards the end of the boil. Is there any advantages/disadvantages to adding it earlier in the boil.
I am thinking that if it boils for longer that you will get a more caramelised flavour. But boil it for to long and you could lose all the flavour.

I guess what I am asking is, what is the ideal boil time for sugar in this style?

Kabooby

Anyone?

 

[Stuster]

I've always added sugar to the boil about 10 minutes before flame out. No real need to add it any earlier, and avoids any hop utilisation loss (though it's probably not a big deal anyway). I doubt you'd lose much from boiling it longer, but it depends on what kind of sugar you are aiming to use. I also doubt you'd get much more caramelisation happening by adding it earlier.

 

[braufrau]

There's a basic brewing podcast on an experiment with different sugars in belgian ales in the 2006 archives
here

Might be worth a listen.

 

[tangent]

agree!
i think one of the guys in that episode is a HBS owner (although he didn't seem weird!) and he mentions about never bothering to order a certain kind of specialty sugar again.

 

[kabooby]

Thanks guys and gals for the feedback. The podcast was a good listen. Might just have to make some candi syrup

Kabooby

 

[jimmy01]

Just listened to the Podcast. Excellent info

Can't wait until my copy of Brew Like a Monk arrives to learn more.

Cheers

 

[SJW]

This is my Belgian Dubbel, well its really Docs, but its a great beer. Just cant have too many.

Ingredients

Amount Item Type % or IBU
7500.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 70.56 %
750.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7.06 %
350.00 gm Amber Malt (43.3 EBC) Grain 3.29 %
350.00 gm Carafoam (Weyermann) (3.9 EBC) Grain 3.29 %
350.00 gm Carared (Weyermann) (47.3 EBC) Grain 3.29 %
45.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 13.2 IBU
10.00 gm Northern Brewer [9.90 %] (60 min) Hops 6.9 IBU
55.00 gm Saaz [2.50 %] (30 min) Hops 7.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1000.00 gm Brown Sugar, Dark (98.5 EBC) Sugar 9.41 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Est Original Gravity: 1.087 SG
Measured Original Gravity: 1.087 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.73 % Actual Alcohol by Vol: 9.31 %
Bitterness: 27.5 IBU Calories: 845 cal/l
Est Color: 26.1 EBC Color: Color

 

[jimmy01]

This is my Belgian Dubbel, well its really Docs, but its a great beer. Just cant have too many.

Ingredients

Amount Item Type % or IBU
7500.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 70.56 %
750.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7.06 %
350.00 gm Amber Malt (43.3 EBC) Grain 3.29 %
350.00 gm Carafoam (Weyermann) (3.9 EBC) Grain 3.29 %
350.00 gm Carared (Weyermann) (47.3 EBC) Grain 3.29 %
45.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 13.2 IBU
10.00 gm Northern Brewer [9.90 %] (60 min) Hops 6.9 IBU
55.00 gm Saaz [2.50 %] (30 min) Hops 7.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1000.00 gm Brown Sugar, Dark (98.5 EBC) Sugar 9.41 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale



Beer Profile

Est Original Gravity: 1.087 SG
Measured Original Gravity: 1.087 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.73 % Actual Alcohol by Vol: 9.31 %
Bitterness: 27.5 IBU Calories: 845 cal/l
Est Color: 26.1 EBC Color: Color

Looks good SJW. What batch size?

 

[SJW]

Sorry mate. 28 litres in the kettle after boil, that puts approx 24 litres in bottles after racking ect. But now I have a couple of kegs I need to review my batch sizes!

Steve

 

[jimmy01]

Sorry mate. 28 litres in the kettle after boil, that puts approx 24 litres in bottles after racking ect. But now I have a couple of kegs I need to review my batch sizes!

Steve

Thanks SJW
My mate & I are planning to try a Belgium next week based on the Drunk Arabs "Fly Blown Ale".

We have only done one Belgium so far. I think we fermented it too warm as it is a bit fuselly. Will try the fridge this time at about 19C. Then stoke it up to 22 after a few days.

Good luck with the Dubbel

Cheers
Jimmy

 

[bindi]

There's a basic brewing podcast on an experiment with different sugars in belgian ales in the 2006 archives
here

Might be worth a listen.

How did I miss this subject? :huh: Thanks for the link braufrau.