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Old 11-16-2008, 02:42 PM   #1
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Default Belgian Dubbel Brew

Does anybody here have experience brewing a Belgian Dubbel style of beer? I'm thinking about doing this for my next brew and wanted to see if anybody had tips and or things to be thinking about during the brew process. Below is the recipe that I'm thinking about following:

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Dubbel Balls
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General
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Category: Belgian Strong Ale
Subcategory: Belgian Dubbel
Recipe Type: All Grain
Batch Size: 6.75 gal.
Volume Boiled: 8.74 gal.
Mash Efficiency: 85 %
Total Grain/Extract: 14.35 lbs.
Total Hops: 1.5 oz.
Calories (12 fl. oz.): 260.0
Cost to Brew: $31.88 (USD)
Cost per Bottle (12 fl. oz.): $0.44 (USD)

Ingredients
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10.6 lbs. Belgian Pils
1 lbs. Belgian Munich
.5 lbs. Belgian Aromatic
.5 lbs. Belgian Caramunich(R)
.5 lbs. Belgian Special B
.75 lbs. Candi Sugar Dark
.5 lbs. Cane Sugar
1.5 oz. Tettnanger (Pellets, 4.50 %AA) boiled 60 minutes.
1 teaspoons Whirlfloc tablet boiled 10 minutes. (not included
in calculations)
Yeast: White Labs WLP530 Abbey Ale

Notes
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Mash at 149F for 90 minutes. Boil 90 minutes. Ferment at 65F and raise to
70F during the course of a week.

*Note: The "Candi Sugar Dark" is the Belgian Dark Candi Syrup.

Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.065
Terminal Gravity: 1.012
Color: 22.12 SRM
Bitterness: 22.4 IBU
Alcohol (%volume): 7.0 %

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Old 11-23-2008, 06:04 PM   #2
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My sad little post drifted off without any comments. Has anybody here brewed a Dubbel?

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Old 11-23-2008, 06:08 PM   #3
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That exact recipe is my next brew....that's JZ's recipe from "Brewing Classic Styles."

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Old 11-23-2008, 06:08 PM   #4
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I did a PM dubbel a few weeks back. I used WL 500 and Saaz/Styrian Goldings hops. Pick up "Brew Like a Monk" cool book.

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Old 11-23-2008, 06:38 PM   #5
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I have made JZ's dubbel and when making it again i would up my % of munich and perhaps add a touch of vienna. Doing so will give the perception of having a bigger mouthfeel beer while still being very dry. You will like that recipe.

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Old 11-24-2008, 03:51 AM   #6
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Good the see a fellow Houstonian on HBT. I've been doing a Belgian Wit my last three batches so can't offer any help with the doubble brew. Godd brewing to ya.

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Old 11-24-2008, 04:47 PM   #7
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Quote:
Originally Posted by Parker36 View Post
I did a PM dubbel a few weeks back. I used WL 500 and Saaz/Styrian Goldings hops. Pick up "Brew Like a Monk" cool book.
I just did a Dubbel yesterday. I more or less followed the recipe for Tomme Arthur's Dubbel from "Brew Like a Monk". It sounds like you did the same.
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Old 11-25-2008, 08:18 PM   #8
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Thank you for all of the input!

And it is good to see a bunch of folks from Houston responding...

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Old 11-25-2008, 09:21 PM   #9
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Make a yeast starter. Unless you need the candi for color, save the money and use regular table sugar. personally I would swap the candi for 2 lbs of base malt and extra .25 lb special B

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Old 11-25-2008, 09:30 PM   #10
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i would leave the sugar...switching with table sugar would be ok, but you need it there to dry out the beer.

step this up. brew up the original recipe with only grains (no sugar in it) and only brew to 6 gallons or so. pitch a big starter. then a few days later, boil up the sugar in water to 0.75 gallons and add that when you're fermentation is in high gear.

your yeast will love it, you'll get better attenuation, and you won't risk a stuck fermentation.

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