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Old 10-22-2012, 04:29 PM   #41
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I love Dubbels and I love the unique flavour of Special B malt. This beer lets me enjoy both. The recipe was patched together from many sources. Thanks to an interview with the former head brewer at Ommegang the spicing came together more clearly than in previous attempts.

11 lbs lager malt
2 lbs Special B
2 lbs Aromatic
1 lb 30 - 40 Crystal
1 500 ml bottle of dark syrup

1 oz. Hallter for the boil. Added after the first half hour.
.5 Saaz at 5

I zested two mandarin oranges and add at 15
.5 oz licorice root at 15
.4 oz crushed coriander seed add as I turned the heat off.

Mashing schedule was 130 for 15, 148 for 30 and 160 for 15.

Fermented with Wyeast Ardennes yeast at 72F in primary, 60 F in secondary.

This turned out really great. It is a big beer but is quite elegant and well rounded. Nothing really stands out, all flavours blend nicely.

The nose is spicy and malty. It is difficult to distinguish whether the spice in the nose is from the yeast or coriander or a blend.

Tasting it you first get fresh sweet malt and quickly after that the various flavours of licorice, orange, coriander and spicy yeast, all blending together.

It is almost black but shows red around the side of the glass. Nice tight head and looks great in a glass.
I'm curious how this recipe compares to the BYO and which one is closer to the real thing. Here is the Clone recipe from BYO first printed in September 2005.

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Old 10-24-2012, 03:10 AM   #42
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I'm curious how this recipe compares to the BYO and which one is closer to the real thing. Here is the Clone recipe from BYO first printed in September 2005.

you posted a clone recipe for their Abbey Ale, not their Dubbel.

My recipe is tasty as hell and makes a fantastic beer, just read the comments from some of those that have brewed it. Is it the same as the original? Only one way to find out
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Old 10-24-2012, 01:18 PM   #43
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Originally Posted by GordonT View Post
you posted a clone recipe for their Abbey Ale, not their Dubbel.

My recipe is tasty as hell and makes a fantastic beer, just read the comments from some of those that have brewed it. Is it the same as the original? Only one way to find out


Huh? The Abbey Ale is their Dubbel.

http://www.ommegang.com/#!beer_abbey

http://beeradvocate.com/beer/profile/42/142
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Old 10-26-2012, 05:45 PM   #44
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Old 10-27-2012, 02:00 PM   #45
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The grain bill on that recipe is less than 11 1/2 pounds minus the corn sugar. I would have thought you'd need more to brew a dubbel, but I guess 2.66 pounds of corn sugar goes a long way...
The flavor has to be different on this without the dark Belgian candi syrup. It has a richer, more complex taste than the corn sugar does it not? (admittedly I haven't done a side by side blind taste test...)
I would like to brew it though just to see what it's like, thanks for posting it. And thanks again to Gordon for the original recipe post!

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Old 10-27-2012, 04:21 PM   #46
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I also find the lack of Dark Belgian Syrup to be a bit troublesome as well as the lack of Special B. Note that the Briess Special malt described is not the same as Special B.

Gordon's recipe is probably closer or at least better than the BYO magazine recipe is IMO.

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Old 10-28-2012, 05:36 AM   #47
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I am a long time lurker and first time poster. Have a couple of brews under my belt.

I was curious exactly what type of syrup is being used here when it calls for "500 ml of Dark Syrup?" I am planning brewing this next weekend (in about a week) and wanted to know so I could get the supplies necessary.

Really looking forward to this one!

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Old 10-28-2012, 03:52 PM   #48
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warriorpoet85, you're looking for something like this:
http://www.annapolishomebrew.com/p/912/candi-syrup-d180

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Old 10-29-2012, 01:22 PM   #49
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Check these out:

http://www.rebelbrewer.com/shoppingc...native-Sugars/

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Old 11-06-2012, 11:38 PM   #50
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Originally Posted by GordonT View Post
No the opposite. This has enough unfermentables that the FG is going to be relatively high anyway. I would mash lower and longer. Say 146 - 152 for 60 minutes. I've also taken to adding the sugar just after high krausen.
Doing this again I plan to slightly reduce the malt and slightly increase the sugar to make it drier, or as the Belgians say "digestible".
I've been playing with spice timings and would add the Coriander at 5 rather than knock out. I've also found that licorice is extremely sweet and any amount of it adds a LOT of sweetness to a beer so I've switched to Star Anise and a smaller amount.
Ferment warm, don't be in a rush to see it finish. My last few beers with these changes have improved tremendously.

How much sugar do you recommend adding after high krausen?
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