Recipe Type: All Grain Yeast: White Labs 570 Yeast Starter: Yes Batch Size (Gallons): 5.5 Original Gravity: 1.078 Final Gravity: 1.014 IBU: 25 Boiling Time (Minutes): 105 Color: 18 Primary Fermentation (# of Days & Temp): 14 Days Secondary Fermentation (# of Days & Temp): 6 weeks
Belgian Dubbel
For 5.5 Gallons
Assuming 78% Efficiency
12 lbs. Belgian 2-Row
0.75 lb. Cara-Munich
0.25 lb. Belgian Biscuit
0.25 lb. Aromatic Malt
0.25 lb. Special B
1 lb. Belgian Dark Candi Sugar Syrup
1.375 oz. Styrian Goldings 4.2% Pellets 60 min
0.75 oz. Czech Saaz 3.4% Whole 15 min
White Labs Belgian Golden Ale WLP-570
OG: 1.078
SRM: 18
IBU: 25
Mashed grain at just over 1 qt/lb. at 148 for 90 min. Sparged at 165 to collect 8.5 gallons. Boiled for about 45 minutes before beginning hour hop schedule. Boiled hops to schedule and added Candi Sugar in the last 10 minutes. My efficiency was a little higher so my actual OG was 1.082. Chilled and pitched huge starter. Fermentation temps started low, close to 62 and then temps were raised slowly to finish above 72 after the two week primary fermentation. FG was 1.014 at transfer to secondary, giving apparent attenuation of about 82%. The taste at transfer was amazing. Do splurge and use the Belgian Candi Sugar Syrup and not the hard sugar in the bag. This brew has to have easily been my most expensive all-grain brew, but after it ages for at least a year, it will be completely worth it.
I just bottled this beer. It is now about 6 months old. The FG is now at 1.009, with attenuation of 88% and ABV of 9.7%! I could see the carboy bubbling a tiny bit for quite some time, and now I know why. The flavor is great, and smooth. At room temperature you can tell the alcohol content. This will be great when it is carbed up and chilled.
hiya brewsmith ,homebrewer 99: im a complete newbie
. just started a mild kit from youngs . however i wanna do recipes . in fact id like to do an easy ale recipe giving me a nutty brown tasty ale with about 5.2%. any suggestions ? ps the year old brew sounds really special ...enjoy mate .
Last edited by Inglebrew; 06-23-2007 at 01:03 PM.
Reason: add on
I'll have to break one out. At first the alcohol was a little hot. I may have pushed fermentation a little high. I've only had a couple bottles since I made it, so I'll break one out maybe tonight.
Any updates?? Thinking of brewing this for Christmas.
__________________ Drinking trippel, SN Celebration ale, American pale Ale, ESB Conditioning: Citra smash pale ale Secondary Stone IPA Primary Oatmeal stout On Deck: Dogfish Raison D'etre, Arrogant Bastard, Dark mild, Smutty Nose porter clone, gluten free IPA
Any updates on this Dubbel yet? Thinking about putting one on the batch list next. Would also like to know how you all went about aging it. Primary, Secondary - bottle condition? Any thought/comments would be great!
Belgian Dubbel
I could see the carboy bubbling a tiny bit for quite some time, and now I know why. The flavor is great, and smooth. At room temperature you can tell the alcohol content. This will be great when it is carbed up and chilled.
. however i wanna do recipes . in fact id like to do an easy ale recipe giving me a nutty brown tasty ale
with about 5.2%. any suggestions ? ps the year old brew sounds really special ...enjoy mate
.
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