Belgian Dubbel Help!

TwoHeadsBrewing · 08-17-2008, 11:21 PM

I want to make a Belgian Dubbel, and I'd like to do one similar to Anderson Valley's Brother David's Dubbel. It's a darker than usual Dubbel with about 9% ABV, and dark fruit overtones. Here's a recipe I've been working on but I'd like some opinions please. Thanks in advance!

Grain:
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 47.06 %
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 35.29 %
2.00 lb Caramunich Malt (56.0 SRM) Grain 11.76 %
1.00 lb Candi Sugar, Amber (75.0 SRM) Sugar 5.88 %

Hops
1.00 oz Pearle [8.00 %] (60 min) Hops 21.1 IBU
0.50 oz Select Spalt [4.75 %] (30 min) Hops 4.8 IBU
1.00 oz Select Spalt [4.75 %] (5 min) Hops 2.5 IBU

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Fermented for 21 days @ 72F, then 7 days @ 65F

Beer Profile
(estimating 70% efficiency)
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.01 %
Bitterness: 28.5 IBU
Est Color: 18.8 SRM

B-Dub · 08-18-2008, 03:06 AM

Hey there,

You might want to try some Belgium Candi D2, instead of the amber, for the color and intensity that a good double will have. Try 1.5 pounds, one full bottle, you will not be disappointed! If you can the sugars up to 20% of your fermentables by extract, not by weight. Also use 50/50 dark candi D2 and white sugar.

Good luck.

srm775 · 08-18-2008, 03:18 PM

It won't be dark enough. There is no Special B so it won't have a lot of the characteristics of most dubbels. Special B adds the raisiny and toffee notes you often find with Dubbels. I think you'll miss the "dark fruit" notes without Special B.

Also, hold back some of the initial sugar and add periodically during the early stages of fermentation. Also be certain to oxygenate vary well prior to pitching and hit it with a bit of oxygen after initial fermentation starts.

Your ferment temps look fine, but plan to leave it on the yeast for an extra couple weeks.

Parker36 · 08-18-2008, 03:28 PM

+1 on the Special B

TwoHeadsBrewing · 08-18-2008, 03:36 PM

Quote:

Originally Posted by srm775

It won't be dark enough. There is no Special B so it won't have a lot of the characteristics of most dubbels. Special B adds the raisiny and toffee notes you often find with Dubbels. I think you'll miss the "dark fruit" notes without Special B.

Also, hold back some of the initial sugar and add periodically during the early stages of fermentation. Also be certain to oxygenate vary well prior to pitching and hit it with a bit of oxygen after initial fermentation starts.

Your ferment temps look fine, but plan to leave it on the yeast for an extra couple weeks.

I wanted to add special B, but the color when using that was out of style guidelines. If I add only 1 lb. of Special B I'll need to take out the Caramunich...will that be enough to make a difference in the taste?

srm775 · 08-18-2008, 03:49 PM

Quote:

Originally Posted by TwoHeadsBrewing

I wanted to add special B, but the color when using that was out of style guidelines. If I add only 1 lb. of Special B I'll need to take out the Caramunich...will that be enough to make a difference in the taste?

Yeah, I think 1 lbs would be fine ... you shouldn't need much more than that. I wouldn't worry too much about style guidelines either.

TwoHeadsBrewing · 08-18-2008, 03:57 PM

Ok, revised recipe...how does this look?

8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 47.06 %
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 35.29 %
1.00 lb Special B Malt (180.0 SRM) Grain 5.88 %
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 11.76 %

1.00 oz Pearle [8.00 %] (60 min) Hops 20.6 IBU
0.50 oz Select Spalt [4.75 %] (30 min) Hops 4.7 IBU
1.00 oz Select Spalt [4.75 %] (2 min) Hops 1.0 IBU

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale

srm775 · 08-18-2008, 04:12 PM

Quote:

Originally Posted by TwoHeadsBrewing

Ok, revised recipe...how does this look?

8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 47.06 %
6.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 35.29 %
1.00 lb Special B Malt (180.0 SRM) Grain 5.88 %
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 11.76 %

1.00 oz Pearle [8.00 %] (60 min) Hops 20.6 IBU
0.50 oz Select Spalt [4.75 %] (30 min) Hops 4.7 IBU
1.00 oz Select Spalt [4.75 %] (2 min) Hops 1.0 IBU

1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale

You could still keep the 1/2 lbs caramunich if you want too. I don't really think it'll move the beer too far out of style.

TwoHeadsBrewing · 08-18-2008, 04:46 PM

Quote:

Originally Posted by srm775

You could still keep the 1/2 lbs caramunich if you want too. I don't really think it'll move the beer too far out of style.

I'm not married to the caramunich, but I'd seen other belgians with that grain in there. If it won't effect the taste negatively, I'd rather just leave it out.

**Chriso** · 08-18-2008, 05:41 PM

1 lb of Special B will be plenty. Even a few oz'es is enough to start noticing the raisiny tastes. A full lb should be bursting with the dark fruit character you're after. As far as the caramunich, I think it's pretty much personal preference. I'd probably put a little in - between 4oz - 8oz.

Lots of good advice re: the sugars and incremental fermentation above, glad those guys pitched in!