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Old 10-22-2009, 01:14 AM   #1
BarleyWater
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Default Dr Pepper Dubbel

So I was inspired by this thread, http://www.homebrewtalk.com/f12/dr-pepper-stout-135180/,to make a beer using Dr Pepper as part of the fermentables, and I was inspired by this thread, http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/, to make my own candy syrup. The result, my Dr Pepper Dubbel. A five gallon batch with 1 gallon being Dr Pepper, 1lb of dark candy syrup and 1 lb of amber candy syrup.

I brewed a basic dubbel recipe adding my candy syrup in at the last 5 minutes, then dumped in 1 gallon of de-carbonated Dr Pepper to kick start the chilling process. The Dr Pepper is about 1.040, so it lowers the gravity a little by adding it. Going into the fermenter it had a subtle but distinctive Dr Pepper aroma. Here's the recipe for those interested.

Dr Pepper Dubbel
Belgian Dubbel

Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 83.00

Ingredients

Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 72.73 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.27 %
8.0 oz Special B Malt (180.0 SRM) Grain 3.64 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 1.82 %

2.00 oz Fuggles [4.50 %] (60 min) Hops 23.5 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 5.8 IBU
0.50 oz Fuggles [4.50 %] (0 min) Hops

1 lbs Homemade Candy Syrup Amber (15.0 SRM) Sugar 7.27 %
1 lbs Homemade Candy Syrup Dark (20.0 SRM) Sugar 7.27 %
1 gallon Dr Pepper

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


Beer Profile

Measured Original Gravity: 1.085 SG
Est Final Gravity: 1.020 SG
Bitterness: 29.3 IBU
Est Color: 23.2 SRM

Mash Profile

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 16.00 qt of water at 173.1 F 158.0 F
10 min Mash Out Add 6.00 qt of water at 199.7 F 168.0 F

So here's hoping it turn out good. I have high hopes for it, and so far at least the wort tastes and smells great.

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Old 10-22-2009, 01:42 AM   #2
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Very interesting. Let us know how it turns out.

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Old 10-22-2009, 03:45 AM   #3
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Can't wait to hear the results. I feel like going to the store buying a few Dr pepper 2 liters and throwing them in a carboy with some yeast and see what happens.

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Old 10-22-2009, 03:46 AM   #4
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Dr Pepper and Dubbel (or maybe a Belgian Dark Strong) sound like they would go really well together.

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Old 10-22-2009, 10:12 AM   #5
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Awesome, I've been curious about doing a Dubbel or Dark Strong as I think the flavor would meld wonderfully but haven't bit the bullet yet. I'd love to pickup some of that Dr Pepper syrup see how it would affect the flavor as well.

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Old 10-23-2009, 03:02 AM   #6
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The recipe is on the edge of Dubbel/Dark Strong. Some of the specs fall into dark strong range, some fall into the dubbel range, but for a dark strong I would want the gravity a bit higher.

24hrs at 66F in and it's getting close to needing a blowoff tube, hopefully if finishes fermenting quickly so I can cold crash and get to aging/drinking this bad boy.

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Old 10-23-2009, 03:04 AM   #7
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Quote:
Originally Posted by BarleyWater View Post
The recipe is on the edge of Dubbel/Dark Strong. Some of the specs fall into dark strong range, some fall into the dubbel range, but for a dark strong I would want the gravity a bit higher.

24hrs at 66F in and it's getting close to needing a blowoff tube, hopefully if finishes fermenting quickly so I can cold crash and get to aging/drinking this bad boy.
Those are just numbers to a style you aren't even really brewing. Ignore them. I mean you are brewing with Dr Pepper. You can be off by a couple gravity points
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Old 10-23-2009, 03:25 AM   #8
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I had to click on this thread because I'm currently serving a dubbel from a tap that previously was serving birch beer. I've replaced the ball lock beer connector and the line, and the only thing left that isn't stainless is the o-ring on the perlick, and yet my dubbel continues to have an aroma of birch beer, which isn't all that bad really.

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Old 10-23-2009, 06:16 AM   #9
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Quote:
The recipe is on the edge of Dubbel/Dark Strong. Some of the specs fall into dark strong range, some fall into the dubbel range, but for a dark strong I would want the gravity a bit higher.
I'm thinking that the addition of dr. pepper solidifies this beer's place in the belgian specialty category!
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Old 11-01-2009, 09:54 PM   #10
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Alright, kegged today with a finishing gravity at 1.016 down from a starting gravity of 1.077. Still warm and a little hazy because I needed the carboy for a pale ale so I didn't have time to cold crash, but it definitely has a hint of DP in the flavor.

The aroma is caramel and a little grape and a little bit of alcohol, the flavor is sweet but finishes slightly dry, with raisin, caramel and DP, and just a little bit of warmth in the back. At 8% and only 2 weeks old, I expected this to be a little more alcohol forward, but it is already very smooth and drinkable.

It ended up needing a blowoff for a few days, the yeast went crazy. I let it warm up to 70 after a week to help the yeast stay awake and finish up, and it looked like it helped out.

Just a note to anyone wanting to do this, the Dr Pepper need to be decarbonated before adding it to the wort. One of the bottles I had I slowly released the pressure by shaking and loosening the cap several times, but the other I said screw it. The one I didn't de-carb foamed like crazy when it hit the hot wort, the other was fine.

More updates to come in a few days when it's cold and carbonated.

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Last edited by BarleyWater; 11-01-2009 at 10:01 PM.
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