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Old 10-10-2013, 06:55 PM   #41
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Originally Posted by Lodovico View Post
Brand new to Belgian Beers. How do you think WLP500 would be in this beer? It's the only Belgian yeast I have access to at the moment.
The Dubbel I just made is similar to this recipe and WLP500 was recommended. We were just out so we used WLP530 instead.

I'd say your idea would turn out nice.
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Old 10-23-2013, 02:22 AM   #42
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Just had my first bottle of this. Very tasty, the chocolate notes are definitely strong. A good sipping beer. Thanks, DubbelDach!
-bill
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Old 10-27-2013, 01:56 AM   #43
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Just brewed this for the first time.

I buy my Base grains (2-Row and Maris Otter) in bulk so I substituted 2.5 lbs of each for 5 lbs of Pilsner malt.

I also got much better efficiency (81.2% by BeerSmith) and my OG came in at 1.076. I am hoping my starter was enough to get this to take off. I was using WLP-530 that was washed from an old dubbel (about 10 months ago) and has been happy in my fridge since. I didn't expect such a high OG, so I only did 1L. I guess time will tell.
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Old 12-05-2013, 09:10 PM   #44
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What do you think about using 2-row or MO instead of the belgian pils? Will it be detrimental?
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Old 01-18-2014, 11:14 PM   #45
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What do you think about using 2-row or MO instead of the belgian pils? Will it be detrimental?
It will change the flavor a bit. MO will make it more "bready" and straight 2-row will probably result in a bit less "malty" characteristic.

As you can see from above, I didn't have any Pilsner so I split it 50/50 with 2-row and MO. Also my LHBS didn't have Carafa I so I had to use Carafa II, which is a bit darker. Lastly, I ended up with a stuck ferm so I pitched a smack-pack of Wyeast 1762 - Abbey II to get it to go.

Lastly, because I got such good chocolate notes while tasting my gravity reading samples I decided to age this one on some oak chips that I had soaking on a local Cabernet that has great dark cherry and currant flavors. (Yes, I have multiple jars of oak chips soaking in various alcohols ) It sat on the chips for a month. I then put it in a keg and let it age for ~3 months.

I just finished my first glass of the beer and I must say it is outstanding. A solid head that lingers and lacing that stays in the glass until the end. Solid mouthfeel. The chocolate notes combine perfectly with the flavors from the red wine. The vanilla flavor from the oak underlines the whole thing and then the tiny alcohol burn that is typical of a strong Belgian finishes the whole experience.

I am probably going to bottle a few of these out of the keg and enter them into some local HB comps to see what others think.
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Old 01-28-2014, 04:03 AM   #46
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I just kegged it. Going to carb it w sugar vs co2. Hope it works well. Interested to see how it comes out.
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Old 02-08-2014, 06:54 PM   #47
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Just brewed up a batch of this, and it's been an utterly straightforward brew day so far. Thanks for sharing the recipe! Only changes I made was to up the first hop to a whole ounce, and I used D90 Candi syrup. WLP530 is raring to go

I was thinking of following the Westlerven12 fermentation schedule.. Would that work for a dubbel?
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Old 11-24-2014, 02:40 PM   #48
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I brewed up a six gallon batch of this yesterday, but I made a few adjustments. The Styrian Golding crop this year was apparently awful, so the ounce that I bought had an AA of 1.4 % o_o

I swapped the Goldings for Vanguard, WLP530 for WLP500, and I used D90 candi sugar.

I pitched at 65*F and will be ramping up to 72*F by day four and will ferment there for 6 weeks.

The color and taste of the hydrometer sample was stellar. Thanks for the recipe, I can't wait to see how it turns out!
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