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Old 02-22-2010, 02:05 AM   #1
krugulitis
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Default Dubbel Recipe Critique Needed

How does this look? All advice and feedback is appreciated!

Original Gravity
1.072
(1.064 to 1.075)
Final Gravity
1.016
(1.014 to 1.018)
Color
17° SRM
Mash Efficiency
70%
Batch size: 5.0 gallons
Boil: 7.0 avg gallons for 90 minutes

malt and fermentables
% LB OZ Malt or Fermentable
71 10 00 Belgian Two-row Pale
14 02 00 Munich Malt - 10L
07 01 00 Belgian Candy Sugar Amber
03 00 06 CaraVienne
02 00 05 Aromatic Malt
02 00 05 Special B

hops
use time oz variety
boil 60 mins 0.5 Newport
boil 05 mins 1.0 Goldings

Bitterness
5.5 HBU
24.2 IBU
ƒ: Tinseth
BU:GU
0.34

yeast
White Labs Belgian Style Ale Blend (WLP575)

Alcohol
7.5% A.B.V.
5.8% A.B.W.

Mash at 150 for 60 minutes. Batch sparge at 168.
Ferment at 68 for first 3 days, raising a degree a day until at 75. Secondary for a month - 3 months.

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Old 02-22-2010, 03:03 AM   #2
Suthrncomfrt1884
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Your recipe looks great. I'd probably use a different variety of hops, but that's just me.

Few suggestions:

1. Check out Wyeast Belgian Ardennes. It's an excellent yeast that I now use for a majority of my Belgians.

2. Try getting your wort down to 64-65F before pitching yeast. Ferment at 64F until fermentation is almost through, then start cranking up the heat a degree a day.

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Old 02-22-2010, 11:33 AM   #3
Bob
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The recipe looks all right, though I think your grist is too complicated. I also think you're going to end up with too high a FG; I prefer Abbey beers to finish dry, make me want more. I think the combination of Munich and caramel malts and malt accentuating Aromatic will make the beer too "full", even with the sugar.

Ardennes is a rockin' yeast. It's pretty much my house Belgian yeast these days.

Try pitching at 64-65F, then letting the temperature rise naturally to wherever it likes. That recommendation is all through Brew Like A Monk, and it's worked well for me.

Cheers,

Bob

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Old 02-22-2010, 12:27 PM   #4
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If it were me, I'd drop the crystals and change the syrup over to the Dark Candi or D2 syrup, also bumping it up to about 10-12%

These are really preferences, I think abbey-style beers should be super simple, and vehicles for the yeast. +1 to pitching at 65 then letting it rise to whatever it wants to go at ambient temps, I'll let mine go as high as 84.

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Old 02-22-2010, 12:53 PM   #5
krugulitis
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the advice is appreciated - i will definitely start the yeast temp low and then let it rise.

i don't have access to syrup - i only have clear, amber, and dark candy sugar, which one would be best to use?

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Old 02-22-2010, 01:26 PM   #6
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You can make your own, or I can get you some of mine, you do live in the same city.

http://www.homebrewtalk.com/f12/20-l...trient-114837/ here is a great link on making your own. the rocks just aren't that great, imho.

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Old 02-22-2010, 05:26 PM   #7
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I don't think the quality of the "rocks" are bad, but I agree that syrup is a much easier way of using sugar.

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