hokieguy95
Well-Known Member
- Recipe Type
- Extract
- Yeast
- WY530
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.072
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- 7.7
- Color
- 37 SRM
- Primary Fermentation (# of Days & Temp)
- 10 days
- Secondary Fermentation (# of Days & Temp)
- 7 days
- Tasting Notes
- slightly dry with dark fruit and spice
6 lbs Muntons extra light Dry Malt Extract (DME)
1 lbs Dingemans Caramunich 45
1 lbs Special B Dingemans
1oz German Tettnang hops 60m
1 oz German Hallertau 15 m
Belgian Candi Syrup D180 add at flameout
Abbey Ale Liquid Yeast WY530
Steeped the grains for 30 minutes at 155 degrees. Brought to a boil and added all DME. Add 1oz Tettnang at start of boil and 1oz Hallertau at 15m before flameout. Add candy syrup at flameout.
Ferment 10 days at 68 – 75
Secondary 1 week 68
Bottle condition for 3 weeks
Notes and lessons learned:
- Make a starter!!!. I pitched the yeast too cool (about 65 degrees) and it took over 72 hrs to get moving. I sweated over this for several days and then had to go out of town. Luckily a warm spell hit while gone and the wife called and told me it was bubbling away. No worries, cause it turned out fine. Next time I will leave it for probably 2 weeks in primary.
- after the slow start, this beer fermented around 74-76 for most of the week.
- It came out really dark. Much darker than most Dubbel's. Some friends have told me it looks like a porter. Might try less specialty grains next time. But has really nice scent of dark fruits and light spice coming off.
- I plan to try to tweak this beer over the next year or so. I would like this beer to be a bit more dry next go around, so I'm trying to figure out my strategy. When it warms up a bit, you can get a good bit of the alcohol, and I'd like to balance that a bit.
A guy in my area who has 25 years homebrewing Belgian beers and is now running his own Craft brewerey gave me this recipe and coached me. I had a few hiccups with the fermentation, but after I worry warted for 3 days because I thought I had ruined it, it turned out great!
I am very satisfied with my first Belgian. Thanks to Doug John in Forest Va.
IBU's is incorrect. That's ABV. oops.
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1 lbs Dingemans Caramunich 45
1 lbs Special B Dingemans
1oz German Tettnang hops 60m
1 oz German Hallertau 15 m
Belgian Candi Syrup D180 add at flameout
Abbey Ale Liquid Yeast WY530
Steeped the grains for 30 minutes at 155 degrees. Brought to a boil and added all DME. Add 1oz Tettnang at start of boil and 1oz Hallertau at 15m before flameout. Add candy syrup at flameout.
Ferment 10 days at 68 – 75
Secondary 1 week 68
Bottle condition for 3 weeks
Notes and lessons learned:
- Make a starter!!!. I pitched the yeast too cool (about 65 degrees) and it took over 72 hrs to get moving. I sweated over this for several days and then had to go out of town. Luckily a warm spell hit while gone and the wife called and told me it was bubbling away. No worries, cause it turned out fine. Next time I will leave it for probably 2 weeks in primary.
- after the slow start, this beer fermented around 74-76 for most of the week.
- It came out really dark. Much darker than most Dubbel's. Some friends have told me it looks like a porter. Might try less specialty grains next time. But has really nice scent of dark fruits and light spice coming off.
- I plan to try to tweak this beer over the next year or so. I would like this beer to be a bit more dry next go around, so I'm trying to figure out my strategy. When it warms up a bit, you can get a good bit of the alcohol, and I'd like to balance that a bit.
A guy in my area who has 25 years homebrewing Belgian beers and is now running his own Craft brewerey gave me this recipe and coached me. I had a few hiccups with the fermentation, but after I worry warted for 3 days because I thought I had ruined it, it turned out great!
I am very satisfied with my first Belgian. Thanks to Doug John in Forest Va.
IBU's is incorrect. That's ABV. oops.
