beergolf
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- WY 1214
- Yeast Starter
- yes, appropriate size.
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.070
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- 14.3
- Primary Fermentation (# of Days & Temp)
- 5 weeks
- Tasting Notes
- see below
This was inspired by a recipe in BLAM that used raisins in the brew.I changed the grain bill some and used dates instead. I have brewed this twice and it is a very nice dubbel. I did this as a BIAB partial mash with a dunk sparge. I get 75% efficiency so adjust accordingly.
It is a very nice dubbel. A slightly dry finish with date,fig, plum notes. The dates an extra dimension of flavor that the special B and syrup don't give by themselves. Color is a nice reddish hue. Pours with a nice head that goes down to about 1/4" after a while but lasts through the whole glass. It can be a little dangerous because it is so drinkable. Getting ready to brew this again because I don't want to run out.
Belgian Pale 4lbs 40%
Munich 8oz. 5%
Special B 6oz. 3.8%
Carapils 6oz. 3.8%
Honey Malt 4oz. 2.5%
Mash at 149 for 60 minutes. Dunk sparge for 15 minutes. Boil size 4 gallons.
Pilsen DME 1lb 10% at start of boil
Pilsen DME 2lb 20% last 10 minutes
Candi syrup D-45 1lb. 10% at end of boil
Date Sugar 8oz. 5% added after fermentation slows.(mix with some water and boil,cool down and add)
Chopped dates. 6 oz. finely chopped. (I put them in a hops sack) add at flame out and rest for 10 minutes before cool down. Remove before transferring to fermenter.
Styrian Goldings 3.8% 1oz FWH 12.5 IBU
Saaz 3.0% 1oz @ 30 7.6 IBU
BU:GU ratio .29
Whirlfloc and yeast nutrient added at 15 minutes.
After cool down. transfer to fermenter and top off to 5 Gallons.
Pitch yeast at 64 degrees and left at 68 degrees ambient for 2 days. Raise ambient temp to 72 and ferment for 5 weeks total.
Bottle and be patient. Like any Belgian it does improve with age. It tastes pretty good at one month but 3-4 is even better. The second batch is at 5 months now and it is great. The first batch is at 9 months and it has improved even more.
Edit: The all grain version I made came out great. Just replace the DME with 5 lbs of Belgian pils.
It is a very nice dubbel. A slightly dry finish with date,fig, plum notes. The dates an extra dimension of flavor that the special B and syrup don't give by themselves. Color is a nice reddish hue. Pours with a nice head that goes down to about 1/4" after a while but lasts through the whole glass. It can be a little dangerous because it is so drinkable. Getting ready to brew this again because I don't want to run out.
Belgian Pale 4lbs 40%
Munich 8oz. 5%
Special B 6oz. 3.8%
Carapils 6oz. 3.8%
Honey Malt 4oz. 2.5%
Mash at 149 for 60 minutes. Dunk sparge for 15 minutes. Boil size 4 gallons.
Pilsen DME 1lb 10% at start of boil
Pilsen DME 2lb 20% last 10 minutes
Candi syrup D-45 1lb. 10% at end of boil
Date Sugar 8oz. 5% added after fermentation slows.(mix with some water and boil,cool down and add)
Chopped dates. 6 oz. finely chopped. (I put them in a hops sack) add at flame out and rest for 10 minutes before cool down. Remove before transferring to fermenter.
Styrian Goldings 3.8% 1oz FWH 12.5 IBU
Saaz 3.0% 1oz @ 30 7.6 IBU
BU:GU ratio .29
Whirlfloc and yeast nutrient added at 15 minutes.
After cool down. transfer to fermenter and top off to 5 Gallons.
Pitch yeast at 64 degrees and left at 68 degrees ambient for 2 days. Raise ambient temp to 72 and ferment for 5 weeks total.
Bottle and be patient. Like any Belgian it does improve with age. It tastes pretty good at one month but 3-4 is even better. The second batch is at 5 months now and it is great. The first batch is at 9 months and it has improved even more.
Edit: The all grain version I made came out great. Just replace the DME with 5 lbs of Belgian pils.