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Old 09-29-2009, 03:02 PM   #1
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Default All-Grain - Award Winning Dubbel XL (40th batch)

Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 1.013
IBU: 22.9
Boiling Time (Minutes): 60
Color: 32.29
Primary Fermentation (# of Days & Temp): 2 weeks @ 65F
Secondary Fermentation (# of Days & Temp): 4 weeks @ 65F
Tasting Notes: Deep dark fruit, chocolate tones... Very much a Rochefort 10 clone

10 lbs Belgian Pilsner
2 lbs Belgian Caramunich®
1 lb Belgian Special B
.25 lbs Weyermann Carafa I®

0.75 oz Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
0.5 oz Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 20 min.
0.5 oz Hallertau Hersbruck (Pellets, 4.50 %AA) boiled 5 min.

1 lb Dark Candi Syrup

1 vial White Labs WLP530 Abbey Ale

Mashed 60 mins at 154.

Took 3rd place overall in Appalachian Brewing Co. 2009 Homebrew Contest.

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Old 01-21-2010, 01:46 PM   #2
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what do you think gave this chocolate tones?

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Old 01-21-2010, 02:53 PM   #3
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Carafa? Combo of Special B and Carafa?

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Old 01-21-2010, 03:06 PM   #4
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hmm... I wanna enhance the dark fruit flavor, with minimal chocolate flavr! thats why i ask

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Old 01-21-2010, 07:44 PM   #5
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Then I'd up the Special B, and maybe eliminate the Carafa.

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Old 01-21-2010, 09:04 PM   #6
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nice nice! thanks

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Old 01-22-2010, 01:31 AM   #7
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Let the thread know how it turns out!

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Old 02-04-2010, 03:48 PM   #8
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How did you handle fermentation for this? temps, time, etc.

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Old 02-04-2010, 03:48 PM   #9
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65F or so, 2 week primary, 2 week 2ndary.

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Old 02-18-2010, 07:46 PM   #10
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Brand new to Belgian Beers. How do you think WLP500 would be in this beer? It's the only Belgian yeast I have access to at the moment.

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On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale
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