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Old 06-23-2009, 09:55 PM   #1
Aug 2008
Posts: 41

I'm going to be brewing a Dubbel for one of my next batches, after I brew a (hopefully) good pale ale for a nice summer brew.

For the Dubbel I have two ounces of hops coming.

1 oz Tettnang pellets
1 oz Saaz Plugs

Planning on using the full oz of Tettnang at 60 for the bittering portion.

Planning on using 3/4 oz Saaz at 15 minutes and the rest at 5 min for aroma.

Does this make sense or would there be a better recommendation form someone more experienced.
Fermenting: None
Bottled: None
On the Way: Bee Cave Brewery Haus Pale Ale, Belgian Dubbel, Gotta try the Dunkelweizen again.
Gone: AHS Belgian Wit, BB Kolsch

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Old 06-24-2009, 03:30 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

I would just use bittering hops (use as much as you need to hit your IBUs depending on the AA of the hops), let the malt and yeast do the talking.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 06-24-2009, 04:21 PM   #3
Nov 2008
Chapel Hill, North Carolina
Posts: 744
Liked 9 Times on 8 Posts

Given that the Saaz plugs are usually 1/2 oz each and that they are absolute mothers to cut through, I think you might have a tough time dividing the 1oz Saaz into a 3/4 oz and 1/4 oz additions. You may have to go for 1/2 additions for each.

For dubbel though, I would probably skip the aroma addition and just do 1/2 Saaz at 10 or 15 minutes.
Currently On Draft: Bamberger Rauch Dunkel, Belgian Blond, Pilsener Urquell clone, Smoked Porter
Bottled: Concord Pyment, Mi'Apa Sparkling Mead, Chimay Blue, Old Simcoe American Barleywine, Old Cantankerous
Fermenting and Conditioning: Pseudo-Decoction Munich Dunkel, Left Hook Bitter
Recently Kicked Kegs: Fresh Hop Pale Ale, Citra Rye IPA
On Deck: Old Rasputin, Northstar IPA, Ur-bock Dunkel

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