Here's a dubbel recipe I got down after a couple shots. I prefer a more mild raisin flavor in my dubbel and keep the overall beer simple and easily drinkable (first recipe had 0.75# of Special B and that was all I tasted in the beer).
Homemade sugar using the infamous DAP technique found on the boards.
It got a 3rd place in a local homebrew comp with the main detractor being oxidization likely picked up in bottling.
Dubbel Down 2
18-B Belgian Dubbel
Size: 5.0 gal
Calories: 217.06 kcal per 12.0*fl oz
Original Gravity: 1.065 (1.062 - 1.075)
Terminal Gravity: 1.016 (1.008 - 1.018)
Color: 20.62 (10.0 - 17.0)
Alcohol: 6.41% (6.0% - 7.6%)
Bitterness: 30.4 (15.0 - 25.0)
12 lb Belgian Pils
0.75 lb Belgian Aromatic
0.25 lb Caramunich® TYPE II
0.25 lb Special B - Caramel malt
0.125 lb Chocolate Malt
1.5 lb Candi Syrup (Homemade 300F)
1.25 oz Saaz (5.8%) - added during boil, boiled 60 m
0.75 oz Saaz (5.8%) - added during boil, boiled 15 m
1.0 ea White Labs WLP500 Trappist Ale
Ambient Air: 70.0*°F
Source Water: 60.0*°F
00:40:48 Mash In - Liquor: 4.18*gal; Strike: 168.41*°F; Target: 150.0*°F
01:55:48 Sacc Rest - Rest: 75*m; Final: 148.3*°F
Fermented very high. Had a small starter. Fermented at 68F for 24 hour then taken upstairs where it was 75F-80F for over a week (though it finished within 3 days).
Tasting before fully carbonated: Delicious. Nice belgian yeast profile. Mild, but known dark fruit flavor. Easy drinking and smooth.
Results generated by BeerTools Pro 1.5.20
How many of these would one need to down before boarding a Vogon Destructor vessel?
Nice color and head on the picture - thanks for posting.
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