I'm curious how this recipe compares to the BYO and which one is closer to the real thing. Here is the Clone recipe from BYO first printed in September 2005.
Belgian Dubbel Ommegang Abbey Dubbel
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I'm curious how this recipe compares to the BYO and which one is closer to the real thing. Here is the Clone recipe from BYO first printed in September 2005.
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GordonT
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I'm curious how this recipe compares to the BYO and which one is closer to the real thing. Here is the Clone recipe from BYO first printed in September 2005.
you posted a clone recipe for their Abbey Ale, not their Dubbel.
My recipe is tasty as hell and makes a fantastic beer, just read the comments from some of those that have brewed it. Is it the same as the original? Only one way to find out :cross:
Huh? The Abbey Ale is their Dubbel.
http://www.ommegang.com/#!beer_abbey
http://beeradvocate.com/beer/profile/42/142
fastasaturtle
Member
The grain bill on that recipe is less than 11 1/2 pounds minus the corn sugar. I would have thought you'd need more to brew a dubbel, but I guess 2.66 pounds of corn sugar goes a long way...
The flavor has to be different on this without the dark Belgian candi syrup. It has a richer, more complex taste than the corn sugar does it not? (admittedly I haven't done a side by side blind taste test...)
I would like to brew it though just to see what it's like, thanks for posting it. And thanks again to Gordon for the original recipe post!
The flavor has to be different on this without the dark Belgian candi syrup. It has a richer, more complex taste than the corn sugar does it not? (admittedly I haven't done a side by side blind taste test...)
I would like to brew it though just to see what it's like, thanks for posting it. And thanks again to Gordon for the original recipe post!
I also find the lack of Dark Belgian Syrup to be a bit troublesome as well as the lack of Special B. Note that the Briess Special malt described is not the same as Special B.
Gordon's recipe is probably closer or at least better than the BYO magazine recipe is IMO.
Gordon's recipe is probably closer or at least better than the BYO magazine recipe is IMO.
warriorpoet85
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I am a long time lurker and first time poster. Have a couple of brews under my belt.
I was curious exactly what type of syrup is being used here when it calls for "500 ml of Dark Syrup?" I am planning brewing this next weekend (in about a week) and wanted to know so I could get the supplies necessary.
Really looking forward to this one!
I was curious exactly what type of syrup is being used here when it calls for "500 ml of Dark Syrup?" I am planning brewing this next weekend (in about a week) and wanted to know so I could get the supplies necessary.
Really looking forward to this one!
fastasaturtle
Member
warriorpoet85, you're looking for something like this:
http://www.annapolishomebrew.com/p/912/candi-syrup-d180
http://www.annapolishomebrew.com/p/912/candi-syrup-d180
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GordonT
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The sugar mentioned is the syrup, as in my original recipe - one 500 ml bottle of dark syrup.
warriorpoet85
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I brewed this last weekend, BIAB method, scaled to two gallons and had a 1.074 OG. I had slightly more grain (7lbs total) because I did it BIAB. I also had an issue and lost some (a decent amount splashed out, ouch) wort when removing the bag to the colander to drain. So my efficiency ended up being around 67%.
Anyway, all that to say my OG was 1.074
Anyway, all that to say my OG was 1.074
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GordonT
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Great, let us know how it goes, and seeing as we are neighbours, invite me over for a pint when its done!
Just got this batch into the secondary.
SG was 1090.
Gravity into the secondary is at 1020.
Smells fantastic.
I used a brew belt for the primary and oh my did it ferment. Had wanted to rack into the secondary over the weekend but the krausen was still quite thick. Cleared this morning and I could I actually see the beer.
Can wait to try this out!
thanks again GordonT for sharing!
SG was 1090.
Gravity into the secondary is at 1020.
Smells fantastic.
I used a brew belt for the primary and oh my did it ferment. Had wanted to rack into the secondary over the weekend but the krausen was still quite thick. Cleared this morning and I could I actually see the beer.
Can wait to try this out!
thanks again GordonT for sharing!
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GordonT
Well-Known Member
Just got this batch into the secondary.
SG was 1090.
Gravity into the secondary is at 1020.
Smells fantastic.
I used a brew belt for the primary and oh my did it ferment. Had wanted to rack into the secondary over the weekend but the krausen was still quite thick. Cleared this morning and I could I actually see the beer.
Can wait to try this out!
thanks again GordonT for sharing!
You're welcome atri, sounds like you have one fantastic beer coming up!
homebrewdad
Well-Known Member
Hi Gordon!
I stumbled across this beer for the first time tonight... this is a new top five beer for me. It will come as no surprise that I now want to brew it.
How many times have you brewed this recipe? How true do you feel it comes to the commercial version?
Thanks so much for sharing!
I stumbled across this beer for the first time tonight... this is a new top five beer for me. It will come as no surprise that I now want to brew it.
How many times have you brewed this recipe? How true do you feel it comes to the commercial version?
Thanks so much for sharing!
warriorpoet85
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I recently brewed this (*it is bottling). I let it ferment for a good 5 weeks. I actually made a two gallon batch and split it up into two separate one-gallon fermenters (I am just starting up and costs prohibit a bigger pot for bigger sizes and I just recently bought a five gallon bucket).
My OG was 1.076 and my FG was 1.016.
The taste of it (pre-carb) was awesome. Best I have brewed so far, and it tasted remarkably similar to the real deal. I was quite pleased. Haven't been this excited for my beer to carb yet! I'll let ya know how it tastes when I crack one around Christmas time!
My OG was 1.076 and my FG was 1.016.
The taste of it (pre-carb) was awesome. Best I have brewed so far, and it tasted remarkably similar to the real deal. I was quite pleased. Haven't been this excited for my beer to carb yet! I'll let ya know how it tastes when I crack one around Christmas time!
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GordonT
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This is very close to the original which I also love. This recipe is slightly darker and slightly richer, if you can imagine that
If you want a more exact match up substitute my Special B for Special Roast and it should be spot on. If you don't have Special Roast available you can use Brown Malt.
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GordonT
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Awesome Warrior. Hope its even better bottled.
I'm gonna try.. Thanks!
I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.
Can you clarify the spice additions?
I read
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes
Which dark syrup? The dark or the D2?
Thanks again!
TD
I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.
Can you clarify the spice additions?
I read
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes
Which dark syrup? The dark or the D2?
Thanks again!
TD
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GordonT
Well-Known Member
Look back through the various posts on this, page 5 to be exact, and you will see a few posts about the syrup added. Good luck.
You spice additions look spot on.
Sheldon
Well-Known Member
Just got around to brew this bad boy. Did a 3.5 gal and should be at 1.070 after I add the dark sugar in a couple days. I must say the gravity sample tasted awesome. The most balanced and delicious beer at pre-fermentation stage. Can't wait to get this on tap in on my taste buds.
Thanks GordonT
Sheldon
Thanks GordonT
Sheldon
Is this the same as what is listed in this thread? If so why is it different from what is listed on the Ommegang website?
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Soulshine2
Well-Known Member
i do this too. i find this method of step mashing turns out a better beer ( especially my hef) than a single temp 152* for an hour.The beauty of home brew is you can do anything you like. You only have to make one person happy with your beer
I don't really consider this a step mash as my method involves adding small amounts of almost boiling water to my mash tun. I just add smaller amounts to achieve the temps I'm looking for and then wait a bit, add more. I would do this anyway, the difference is pausing briefly between additions.
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