SeanGC
Well-Known Member
Hello all,
So I'm looking to design a Belgian Dubble that also implements figs. However, I LOVE Allagash's dubbel, and I would like to incorporate a nice chocolate finish that the allagash dubbel achieves with their beer.
However, I don't want the fig flavor to overwhelm the chocolate finish. So I'm pretty much stuck on my recipe, and welcome criticism/suggestions.
Take a look below.
18-B Belgian Dubbel
Author: Sean Torres
Size: 6.0*gal
Efficiency: 85.0%
Attenuation: 75.0%
Original Gravity: 1.065 (1.062 - 1.075)
Terminal Gravity: 1.016 (1.008 - 1.018)
Color: 17.26 (10.0 - 17.0)
Alcohol: 6.46% (6.0% - 7.6%)
Bitterness: 19.5 (15.0 - 25.0)
Ingredients:
8.0*lb Belgian Pils
4.0*lb Munich TYPE II
.5*lb Belgian Aromatic
.25*lb Pale Chocolate
.25*lb Belgian Special B
.25*lb Candi Sugar Amber (optional, read below)
1.0*oz Styrian Goldings (6.0%) - added during boil, boiled 60*m
1.0*oz Styrian Goldings (6.0%) - added during boil, boiled 1.0*m
1.0*ea WYeast 3522 Belgian Ardennes
1.5*lb Figs - added during boil, boiled 10.0*m
1.5*lb Figs - added dry to secondary fermenter
00:03:00 Dough-in - Liquor: 4.06*gal; Strike: 142.1*°F; Target: 132*°F
00:18:00 Protein Rest - Rest: 15.0*m; Final: 132.0*°F
00:48:00 Sacch Rest - Rest: 30*m; Final: 150.5*°F
00:48:00 Fly Sparge - Sparge Volume: 5.15*gal; Sparge Temperature: 168.0*°F; Runoff: 6.79*gal
-------
Now here's the thing, I've added clear candi sugar to my Tripel after 5, and it worked wonders. It kept a healthy fermentation going. However, this is the first time I will be brewing with figs, and I don't want to over complicate my beer.
Therefore, I plan on taste-testing the beer on the 5th day to judge the balance before I add the Candi Sugar. So please note that that step is optional.
And that's it. Let me know what you think.
So I'm looking to design a Belgian Dubble that also implements figs. However, I LOVE Allagash's dubbel, and I would like to incorporate a nice chocolate finish that the allagash dubbel achieves with their beer.
However, I don't want the fig flavor to overwhelm the chocolate finish. So I'm pretty much stuck on my recipe, and welcome criticism/suggestions.
Take a look below.
18-B Belgian Dubbel
Author: Sean Torres
Size: 6.0*gal
Efficiency: 85.0%
Attenuation: 75.0%
Original Gravity: 1.065 (1.062 - 1.075)
Terminal Gravity: 1.016 (1.008 - 1.018)
Color: 17.26 (10.0 - 17.0)
Alcohol: 6.46% (6.0% - 7.6%)
Bitterness: 19.5 (15.0 - 25.0)
Ingredients:
8.0*lb Belgian Pils
4.0*lb Munich TYPE II
.5*lb Belgian Aromatic
.25*lb Pale Chocolate
.25*lb Belgian Special B
.25*lb Candi Sugar Amber (optional, read below)
1.0*oz Styrian Goldings (6.0%) - added during boil, boiled 60*m
1.0*oz Styrian Goldings (6.0%) - added during boil, boiled 1.0*m
1.0*ea WYeast 3522 Belgian Ardennes
1.5*lb Figs - added during boil, boiled 10.0*m
1.5*lb Figs - added dry to secondary fermenter
00:03:00 Dough-in - Liquor: 4.06*gal; Strike: 142.1*°F; Target: 132*°F
00:18:00 Protein Rest - Rest: 15.0*m; Final: 132.0*°F
00:48:00 Sacch Rest - Rest: 30*m; Final: 150.5*°F
00:48:00 Fly Sparge - Sparge Volume: 5.15*gal; Sparge Temperature: 168.0*°F; Runoff: 6.79*gal
-------
Now here's the thing, I've added clear candi sugar to my Tripel after 5, and it worked wonders. It kept a healthy fermentation going. However, this is the first time I will be brewing with figs, and I don't want to over complicate my beer.
Therefore, I plan on taste-testing the beer on the 5th day to judge the balance before I add the Candi Sugar. So please note that that step is optional.
And that's it. Let me know what you think.