Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10.75 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 13.44 qt of water at 169.0 F 154.0 F
I plan to primary and secondary at 68 degrees - right?
__________________ Primary:Black Friday Pale Secondary: Bottled: Founder's Breakfast Stout, Preto Branco (Black Orchard clone) Kegged:Brown, WCIPA, orange cascade, Amber, Vanilla Porter On Deck: APA, RyeIPA, Kolsch
That is quite a bit of sugar you have. Have you used molasses before? It can easily be overpowering. You have about 5.5 oz. there if I am correct. Might want to cut back or leave it out. You will get plenty of rummy fig like flavors from the use of candi sugar and the nature of the yeast as it is.
You can also ferment a bit warmer to bring out the particular characteristics of the strain of yeast. Start cooler (68F or even a few degrees lower) then let it slowly ramp up to mid 70's F.
For a dubbel-style beer, you need to completely ditch the chocolate malt. You don't want any of the roasted flavors associated with that in the dubbel. Instead, use about half pound of Special B along with some CaraMunich to achieve both the color you're looking for as well as the rummy/raisin-like flavor characteristics. If you can't achieve the color with that, try a small amount of Carafa II special.
You also want to mash lower than 154 in my opinion. I would try around 150. To have an easy drinking beer, you want it fairly dry.
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Quote:
Originally Posted by olllllo
I think unnecessary puctuation and excessive capitalization is a sign of hysterical lunacy.
Disclaimer - these suggestions will get you a lot closer to the dubbel style, but it always boils down to a matter of taste. As is, your recipe won't really be a dubbel, but it probably will be very good. SO if that's what you want, I'd say go for it.
But if you want get closer to the classic dubbel style, I would drop the molasses and the brown sugar (brown sugar is just white sugar with a bit of molasses in it) and go with 1 pound of Dark Candi instead of light.
I'd cut the chocolate at least in half. I generally brew my dubbels with 2-3 ounces of dehusked Carafa I for color with little bitterness. I also think you're a bit heavy on the Munich -- I'd cut that about in half as well . Like pseudo chef said, you probably should get some crystal in there as well -- CaraMunich or Special B are both good choices.
With the hops, I generally use Styrians, Saaz or Hallertau but Sterling looks like an interesting choice. I'd strongly recommend omitting the aroma addition though. If you want a flavor addition at 15 minutes, that's ok, but I'd probably opt for some more Sterling. Definitely not Willamette -- that's not appropriate for the style.
154 is good if you want it sweet (like a Leffe Bruin) but for more drinkability, I'd mash a little lower (150-151).
68 is good for the fermentation temp.
__________________
On tap: IPA, Pumpkin Ale, Belgian Dubbel, Oatmeal Stout, Weizenbock
Aging: Magic Hat #9 clone
Primary: None
Next up: Strong Golden Ale
Thanx all for the help. This original recipe was something I tasted at the So. Cal Homebrewers Assoc. get together at Lake Casitas. It tasted great, but it was late in the evening. I do remember it being quite sweet - hence the high mash temp.
I will add the following and drop the Chocolate - please help with the amounts:
Caramunich 0.5 lb
Special B 0.25 lb
Carafa II 2 oz.
Drop the Munich to 2 lb
Dark Candi Sugar 1 lb
No Molassas or brown sugar
Mash at 150
All Sterling hops
Ferment as suggested.
__________________ Primary:Black Friday Pale Secondary: Bottled: Founder's Breakfast Stout, Preto Branco (Black Orchard clone) Kegged:Brown, WCIPA, orange cascade, Amber, Vanilla Porter On Deck: APA, RyeIPA, Kolsch
I would also suggest TIME as the most important ingredient.
I brewed a dubbel a year ago taht was very bland at bottling, something was "missing" didn't have many belgian esters or other flavors I associated with dubbels (grain bill was pils, munich, special B, dark candi syrup, WLP500). However, after 6 mos - 1 year in the bottle it now is quite good and tastes a lot more like a dubbel.
I'm not sure if this is typical, just my experience.
OK, Here is my revised recipe. I made the candi sugar last night - so easy. It is a very dark amber so I upped the amout to 1.25 lb. I will bottle this at about 2.8 vol and wait 4 months at least.
Batch Size: 5.25 gal
Boil Size: 7.27 gal
Estimated OG: 1.063 SG
Estimated Color: 21.4 SRM
Estimated IBU: 25.9 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.95 %
2.00 lb Munich Malt (9.0 SRM) Grain 16.49 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.12 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.06 %
0.13 lb Carafa II (412.0 SRM) Grain 1.07 %
1.00 oz Sterling [6.00 %] (60 min) Hops 19.9 IBU
0.50 oz Sterling [6.00 %] (20 min) Hops 6.0 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.25 lb Candi Sugar, Amber (75.0 SRM) Sugar 10.31 %
1 Pkgs Trappist Ale (White Labs #WLP500) [StarterYeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10.88 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 13.60 qt of water at 164.3 F 150.0 F
__________________ Primary:Black Friday Pale Secondary: Bottled: Founder's Breakfast Stout, Preto Branco (Black Orchard clone) Kegged:Brown, WCIPA, orange cascade, Amber, Vanilla Porter On Deck: APA, RyeIPA, Kolsch
I think that's gong to be a really nice dubbel. Good luck and enjoy.
__________________
On tap: IPA, Pumpkin Ale, Belgian Dubbel, Oatmeal Stout, Weizenbock
Aging: Magic Hat #9 clone
Primary: None
Next up: Strong Golden Ale
Help with my first Belgian - Abbey Dubbel
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