Does anybody here have experience brewing a Belgian Dubbel style of beer? I'm thinking about doing this for my next brew and wanted to see if anybody had tips and or things to be thinking about during the brew process. Below is the recipe that I'm thinking about following:
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Dubbel Balls
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General
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Category: Belgian Strong Ale
Subcategory: Belgian Dubbel
Recipe Type: All Grain
Batch Size: 6.75 gal.
Volume Boiled: 8.74 gal.
Mash Efficiency: 85 %
Total Grain/Extract: 14.35 lbs.
Total Hops: 1.5 oz.
Calories (12 fl. oz.): 260.0
Cost to Brew: $31.88 (USD)
Cost per Bottle (12 fl. oz.): $0.44 (USD)
Ingredients
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10.6 lbs. Belgian Pils
1 lbs. Belgian Munich
.5 lbs. Belgian Aromatic
.5 lbs. Belgian Caramunich(R)
.5 lbs. Belgian Special B
.75 lbs. Candi Sugar Dark
.5 lbs. Cane Sugar
1.5 oz. Tettnanger (Pellets, 4.50 %AA) boiled 60 minutes.
1 teaspoons Whirlfloc tablet boiled 10 minutes. (not included
in calculations)
Yeast: White Labs WLP530 Abbey Ale
Notes
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Mash at 149F for 90 minutes. Boil 90 minutes. Ferment at 65F and raise to
70F during the course of a week.
*Note: The "Candi Sugar Dark" is the Belgian Dark Candi Syrup.
Vital Statistics
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Original Gravity: 1.065
Terminal Gravity: 1.012
Color: 22.12 SRM
Bitterness: 22.4 IBU
Alcohol (%volume): 7.0 %
--------------------------------------------------------------------------
Dubbel Balls
--------------------------------------------------------------------------
General
--------------------------------------------------------------------------
Category: Belgian Strong Ale
Subcategory: Belgian Dubbel
Recipe Type: All Grain
Batch Size: 6.75 gal.
Volume Boiled: 8.74 gal.
Mash Efficiency: 85 %
Total Grain/Extract: 14.35 lbs.
Total Hops: 1.5 oz.
Calories (12 fl. oz.): 260.0
Cost to Brew: $31.88 (USD)
Cost per Bottle (12 fl. oz.): $0.44 (USD)
Ingredients
--------------------------------------------------------------------------
10.6 lbs. Belgian Pils
1 lbs. Belgian Munich
.5 lbs. Belgian Aromatic
.5 lbs. Belgian Caramunich(R)
.5 lbs. Belgian Special B
.75 lbs. Candi Sugar Dark
.5 lbs. Cane Sugar
1.5 oz. Tettnanger (Pellets, 4.50 %AA) boiled 60 minutes.
1 teaspoons Whirlfloc tablet boiled 10 minutes. (not included
in calculations)
Yeast: White Labs WLP530 Abbey Ale
Notes
--------------------------------------------------------------------------
Mash at 149F for 90 minutes. Boil 90 minutes. Ferment at 65F and raise to
70F during the course of a week.
*Note: The "Candi Sugar Dark" is the Belgian Dark Candi Syrup.
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.065
Terminal Gravity: 1.012
Color: 22.12 SRM
Bitterness: 22.4 IBU
Alcohol (%volume): 7.0 %