Complex Dubbel

This is my first try at an AG dubbel and I'm aiming for a complex dark fruit, toasty, toffee malt profile...if that makes sense to anyone else. Something along the lines of Maredsous 8. I also really enjoyed Wesmalle 8, but I'm having a hard time remembering what it actually tastes like. Anyway, question is, will this get me in that direction? Maybe add a few ounces of chocolate?

Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 5.00 gal
Estimated OG: 1.074 SG
Estimated Color: 19.2 SRM
Estimated IBU: 22.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 71.21 %
0.75 lb Caravienne Malt (22.0 SRM) Grain 7.63 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 5.09 %
0.33 lb Special B Malt (180.0 SRM) Grain 3.36 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.54 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 20.0 IBU
0.25 oz Saaz [4.00 %] (15 min) Hops 1.8 IBU
0.25 oz Saaz [4.00 %] (2 min) Hops 0.3 IBU
1.00 lb Candi Sugar, Amber (40.0 SRM) Sugar 10.17 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.83 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.04 qt of water at 163.7 F 152.0 F

Also, I've never used 3787 before. Was thinking pitch at 66 and ramp up to 74 over the first 7 days, then let it sit for another 5 weeks in the primary.

I really like 3787, pitching in the mid-60s and ramping up sounds like a good schedule. Make sure to leave it in primary long enough for it to ferment out (don't let the temp drop while the yeast is working or it will stop).

The only big suggestion on the recipe is to get some dark candi syrup instead of amber rocks. The dark syrip has much more dark fruit complexity, the amber stuff doesn't add much. You might be a bit too heavy on the cara/crystal malts, Belgian beers tend to be pretty dry, I'd probably drop the caravienna (you could add another specialty malt like aromatic, or biscuit to add some toastiness if you want that.)

Hope that helps, good luck.

I would ditch the MO, and go with a belgian Pilsen Malt base, and a 90 minute boil. I actually had a dream last night where I was drinking this mysterious, super fruity, super dry belgian dubbel! Odd....I would ditch the carravienna and sub maybe 4 oz aromatic...you are going to get your raisiny flavors from the special B, your bready flavor from the pilsen malt, and your spicy fruity character from the yeast....I also don't think that carapils has a place in a belgian beer...ditch that.

9 pound Pilsen Grain 7.63 %
0.33 lb Special B Malt
0.33 lb aromatic
1.00 oz Styrian Goldings
0.25 oz Saaz
0.25 oz Saaz
1.00 lb Candi Sugar, Amber
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

start it cool, maybe 68 until the propagation phase is complete..then slowly raise that puppy into the upper 70's

Thanks for the advice! I've decided to take some and leave some. I'm a bit attached to the Caravienne after trying a little in an amber ale that tastes great and I really like that little something extra MO adds to just about every brew I've tried. We'll see how it goes. Here's what I'm going to brew:

Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 5.00 gal
Estimated OG: 1.072 SG
Estimated Color: 19.1 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 78.95 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 5.26 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.63 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.63 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 20.4 IBU
0.25 oz Saaz [4.00 %] (15 min) Hops 1.9 IBU
0.25 oz Saaz [4.00 %] (2 min) Hops 0.3 IBU
1.00 lb Candi Syrup D2 (80.0 SRM) Sugar 10.53 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.50 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 10.63 qt of water at 163.7 F 150.0 F

If I still remember this thread several months from now, I'll post the results. Thanks again.

RchanceN said:

Thanks for the advice! I've decided to take some and leave some. I'm a bit attached to the Caravienne after trying a little in an amber ale that tastes great and I really like that little something extra MO adds to just about every brew I've tried. We'll see how it goes. Here's what I'm going to brew:

Recipe Specifications
--------------------------
Batch Size: 4.00 gal
Boil Size: 5.00 gal
Estimated OG: 1.072 SG
Estimated Color: 19.1 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 78.95 %
0.50 lb Caravienne Malt (22.0 SRM) Grain 5.26 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.63 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.63 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 20.4 IBU
0.25 oz Saaz [4.00 %] (15 min) Hops 1.9 IBU
0.25 oz Saaz [4.00 %] (2 min) Hops 0.3 IBU
1.00 lb Candi Syrup D2 (80.0 SRM) Sugar 10.53 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.50 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 10.63 qt of water at 163.7 F 150.0 F

If I still remember this thread several months from now, I'll post the results. Thanks again.

Click to expand...

This will still be a nice beer, not necassarily true to the belgian style, with the brittish base malt, but still a nice beer !

I would go with pils malt if you had it, but MO will make a good dubbel I bet. Gotta love 3787; superb yeast!

permo said:

not necassarily true to the belgian style, with the brittish base malt

Click to expand...

If he was brewing a tripel or another pale Belgian style I'd agree, but I don't think it will be noticeable with the candi syrup, cara malts, and yeast character. Many dubbels include a good amount of Belgian pale which is actually comparable to or even darker than MO.

it'll be a great beer, MO is awesome malt...heck if you want to get crazy with it, add some wheat and or oats....

Ha! I was actually thinking about adding a little flaked wheat to it. Call it head retention insurance? Would 4oz do that for me? I've only used it in wheat beers so far.