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Old 08-13-2012, 12:06 AM   #1
BobBailey
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Default First Belgian

Ok, finally decided to branch out a bit from APAs and IPAs. Decided on a Dubbel and kind of like the bready notes in New Belgium's beers. Came up with this recipe.
6 Gallon Batch Size:

Est. OG: 1.062
Est. FG: 1.007
Bitterness: 23 IBU
Color: 9.9 SRM
Est. ABV: 7.3%


8# US Pale Malt
2# Belgian Biscuit
1# Caravienne
2# Turbinado @ 30 min.
14gm. Perle Pellet(6.5%AA) FWH
40gm. Perle Pellet(6.5%AA) @ 15 min.
11.5gm. Fermentis S-33 yeast (rehydrated)

Single infusion mash @150F for 90 min. (1.5qt./lb.)
Batch sparge w/no mash out.

Pre boil volume: 7.81 gal.
60 min.boil

Fermentation:
Single stage 28 days.
7 days @ 64 F
Increase temp. 2 degrees/day to 78 F
Keg and carbonate to 2.8 volumes
Age for 30 days.

Any feedback on this recipe would be appreciated.

Thanks,

bob

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Old 08-13-2012, 12:20 AM   #2
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I'd say you need some dark candi syrup (D180 from candisyrup.com or D2 from darkcandi.com) for the authentic flavor. Once I started using it, I realized that it was the flavor my dubbels had been missing. I'd cut back in the biscuit malt and add maybe 1/2 lb. of Special B.

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Old 08-13-2012, 02:06 AM   #3
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Thanks Denny. I figured the first reply would include advice to cut back on the biscuit, but I just love that stuff I just might scrap the dubbel brew tomorrow and order up some dark candi. Maybe brew an APA instead.

Thanks again.

Bob

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Old 08-13-2012, 05:34 AM   #4
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S-33 will give you no Belgian flavor at all. Not sure why it gets listed for Belgian beers, but it is the old Edme strain and doesn't supply the flavor the true Belgian strains do. For dry at least use T-58, if not using liquid instead.

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Old 08-13-2012, 01:01 PM   #5
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Quote:
Originally Posted by Denny View Post
I'd say you need some dark candi syrup (D180 from candisyrup.com or D2 from darkcandi.com) for the authentic flavor. Once I started using it, I realized that it was the flavor my dubbels had been missing. I'd cut back in the biscuit malt and add maybe 1/2 lb. of Special B.
I agree with this. The syrup really does add a nice flavor and a little special B is also good. You might also want to consider Belgian Pils instead of the Us Pale.

For a good Dubbel use a good Belgian yeast. S-33 is not a good choice. I have not tried T-58 so I cannot comment on that. I prefer either 3787 or 1214.

Also you BU:GU ratio is a little on the high side. It is at .37. More traditional is a BU:GU ratio of .29.

enjoy your brew.
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Old 08-13-2012, 04:07 PM   #6
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I made a Belgian Blonde recently with T-58 and really recommend that if you plan on using dry yeast. It has a very nice fruity/spicy flavor.

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Old 08-13-2012, 04:52 PM   #7
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Quote:
Originally Posted by pdxal View Post
S-33 will give you no Belgian flavor at all. Not sure why it gets listed for Belgian beers, but it is the old Edme strain and doesn't supply the flavor the true Belgian strains do. For dry at least use T-58, if not using liquid instead.
You're absolutely right...I missed that! I prefer WY3787 for my dubbels.
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Old 08-15-2012, 12:20 PM   #8
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Thanks guys. I brewed the recipe as posted because I had all the ingredients on hand. Will take your recommendations next time and try for a realistic dubbel.

Bob

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Old 08-15-2012, 08:44 PM   #9
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Did a little research and found that the origin of edme is the English Diastatic Malt Extract Company Ltd..
Fermentis lists S-33 as being primarily for Trappist ales and Belgian wheats. Where's the link? I know I've heard for quite some time that S-33 is the Edme strain, not just in this thread. Does anyone have info that points to this?

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Old 08-15-2012, 08:47 PM   #10
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Also, to really get the most flavor and attenuation out of your yeast, ramp that temp up.

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