Belgian Dubbel - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Belgian Dubbel

Reply
 
Thread Tools
Old 04-17-2009, 03:34 PM   #1
smellysell
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts



Does this look even close? I'm using the 2row because that's what I have. IWould I add the invert sugar at 15 minutes or for the full boil?

13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.93 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 3.23 %
0.50 lb Carared (20.0 SRM) Grain 3.23 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.61 %
0.12 lb Carafa II (412.0 SRM) Grain 0.77 %
0.12 lb Chocolate Malt (350.0 SRM) Grain 0.77 %
1.50 oz Fuggles [4.70 %] (60 min) Hops 20.0 IBU
1.00 lb Invert Sugar (0.0 SRM) Sugar 6.46 %
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer


 
Reply With Quote
Old 04-17-2009, 05:02 PM   #2
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 141 Times on 104 Posts


I think it looks fine. A bit complex - I'd delete the Chocolate malt, for example - but fine. US 2-row is fine in pretty much any beer; it's the chicken breast, and the specialty malts are the Caribbean Jerk, or Honey Mustard, or Lemon Pepper, or ... you get the picture.

You can add the sugar anytime during the boil. I add it when I remember it, usually about 30 seconds before flameout!

The important thing here is the yeast. Which strain are you planning to employ?

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 04-18-2009, 12:37 AM   #3
smellysell
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


Quote:
Originally Posted by NQ3X View Post
I think it looks fine. A bit complex - I'd delete the Chocolate malt, for example - but fine. US 2-row is fine in pretty much any beer; it's the chicken breast, and the specialty malts are the Caribbean Jerk, or Honey Mustard, or Lemon Pepper, or ... you get the picture.

You can add the sugar anytime during the boil. I add it when I remember it, usually about 30 seconds before flameout!

The important thing here is the yeast. Which strain are you planning to employ?

Bob
I was thinking 1388 or 1214. 3522 Belgian Ardennes sounds like it might be interesting too though.
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer

 
Reply With Quote
Old 04-18-2009, 02:17 AM   #4
smellysell
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


Actually ended up goin with WLP500. Any other adjustments other than dropping the chocolate you guys would suggest?
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer

 
Reply With Quote
Old 04-18-2009, 11:47 AM   #5
Bob
Recipes 
 
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 141 Times on 104 Posts


Nothing, from my POV. Let 'er rip!

Bob
__________________
Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

 
Reply With Quote
Old 04-18-2009, 02:18 PM   #6
smellysell
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


Going once...

Going twice...
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer

 
Reply With Quote
Old 04-20-2009, 02:20 PM   #7
smellysell
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


One last bump for the work crowd...
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer


 
Reply With Quote
Old 04-20-2009, 02:26 PM   #8
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Not quite sure about all those specialty grains. Carafa II? Why? Color? Carared? Caramunich I can see, but IIWY, I'd up the special B to half a pound and put some aromatic up in there. Also, from my personal experience, if you spend the time making your own candi sugar, you will thank yourself later. It's another hour or so, but the results speak for themselves. I used homemade amber candi sugar in my last dubbel and it really rocked. Sugar, even invert sugar, is just not the same. And if you're making invert sugar, then you're already halfway there anyway...just boil it for longer
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 04-20-2009, 02:30 PM   #9
smellysell
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Evan! View Post
Not quite sure about all those specialty grains. Carafa II? Why? Color? Carared? Caramunich I can see, but IIWY, I'd up the special B to half a pound and put some aromatic up in there. Also, from my personal experience, if you spend the time making your own candi sugar, you will thank yourself later. It's another hour or so, but the results speak for themselves. I used homemade amber candi sugar in my last dubbel and it really rocked. Sugar, even invert sugar, is just not the same. And if you're making invert sugar, then you're already halfway there anyway...just boil it for longer
I've actually been reading up on it and am planning on making some amber candi sugar instead of using the invert. The reason I started with those grains is because it's what I had left from another batch. So I'll use as much special b as I have left and nix the carafaII and carared?
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer

 
Reply With Quote
Old 04-20-2009, 02:38 PM   #10
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Quote:
Originally Posted by smellysell View Post
I've actually been reading up on it and am planning on making some amber candi sugar instead of using the invert. The reason I started with those grains is because it's what I had left from another batch. So I'll use as much special b as I have left and nix the carafaII and carared?
I've never used carared myself, but in a beer like this, I guess it can't hurt. Might do some of the same things as Aromatic.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Dubbel with T-58? GregKelley Recipes/Ingredients 18 09-07-2012 07:03 AM
Belgian Dubbel Belgian Dubbel Brewsmith Homebrew Ale Recipes 19 07-02-2010 06:11 PM
Belgian Dubbel Help! TwoHeadsBrewing Recipes/Ingredients 20 08-20-2008 03:42 PM
Belgian Dubbel Willie3 All Grain & Partial Mash Brewing 7 08-01-2006 11:41 PM
Belgian Dubbel rewster451 Recipes/Ingredients 1 01-03-2006 10:01 AM


Forum Jump