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Old 02-06-2007, 08:30 AM   #1
Brewsmith
 
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Aug 2005
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Recipe Type: All Grain   
Yeast: White Labs 570   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.078   
Final Gravity: 1.014   
IBU: 25   
Boiling Time (Minutes): 105   
Color: 18   
Primary Fermentation (# of Days & Temp): 14 Days   
Secondary Fermentation (# of Days & Temp): 6 weeks   

Belgian Dubbel

For 5.5 Gallons
Assuming 78% Efficiency

12 lbs. Belgian 2-Row
0.75 lb. Cara-Munich
0.25 lb. Belgian Biscuit
0.25 lb. Aromatic Malt
0.25 lb. Special B

1 lb. Belgian Dark Candi Sugar Syrup

1.375 oz. Styrian Goldings 4.2% Pellets 60 min
0.75 oz. Czech Saaz 3.4% Whole 15 min

White Labs Belgian Golden Ale WLP-570

OG: 1.078
SRM: 18
IBU: 25

Mashed grain at just over 1 qt/lb. at 148 for 90 min. Sparged at 165 to collect 8.5 gallons. Boiled for about 45 minutes before beginning hour hop schedule. Boiled hops to schedule and added Candi Sugar in the last 10 minutes. My efficiency was a little higher so my actual OG was 1.082. Chilled and pitched huge starter. Fermentation temps started low, close to 62 and then temps were raised slowly to finish above 72 after the two week primary fermentation. FG was 1.014 at transfer to secondary, giving apparent attenuation of about 82%. The taste at transfer was amazing. Do splurge and use the Belgian Candi Sugar Syrup and not the hard sugar in the bag. This brew has to have easily been my most expensive all-grain brew, but after it ages for at least a year, it will be completely worth it.


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Old 05-27-2007, 01:10 AM   #2
Brewsmith
 
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I just bottled this beer. It is now about 6 months old. The FG is now at 1.009, with attenuation of 88% and ABV of 9.7%! I could see the carboy bubbling a tiny bit for quite some time, and now I know why. The flavor is great, and smooth. At room temperature you can tell the alcohol content. This will be great when it is carbed up and chilled.


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Fermenting:#160 Apollo/Calypso Pale Ale
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Old 05-27-2007, 01:17 AM   #3
homebrewer_99
 
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Good timing! I had one of my dubbels this morning.

It turned 1 year old on 7 May. All I can say is "Most Excellent!!!"
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Old 06-23-2007, 12:00 PM   #4
Inglebrew
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Jun 2007
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hiya brewsmith ,homebrewer 99: im a complete newbie
. just started a mild kit from youngs . however i wanna do recipes . in fact id like to do an easy ale recipe giving me a nutty brown tasty ale with about 5.2%. any suggestions ? ps the year old brew sounds really special ...enjoy mate .

Reason: add on

 
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Old 04-03-2008, 04:35 PM   #5
Glibbidy
 
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Oct 2005
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How's this beer coming along anyway? It certainly inspired me to design a strong ale.

 
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Old 04-03-2008, 06:03 PM   #6
Brewsmith
 
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I'll have to break one out. At first the alcohol was a little hot. I may have pushed fermentation a little high. I've only had a couple bottles since I made it, so I'll break one out maybe tonight.
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Old 07-25-2008, 10:27 PM   #7
quixotic
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Feb 2008
Bay Area, CA
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Brewsmith--- any updates on your dubbel? I'm thinking of giving this one a whirl.
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Old 02-24-2009, 03:00 PM   #8
balto charlie
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Nov 2005
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Any updates?? Thinking of brewing this for Christmas.
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Conditioning Sessions IPA, Raison D'etreClone-Belgian Dark Strong ale, Oktoberfest, Czekh Pilsner, Bock
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Old 12-25-2009, 11:18 PM   #9
ltd
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Sep 2009
pdx
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Any updates on this Dubbel yet? Thinking about putting one on the batch list next. Would also like to know how you all went about aging it. Primary, Secondary - bottle condition? Any thought/comments would be great!

 
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Old 12-25-2009, 11:39 PM   #10
Brewsmith
 
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I've got one in the fridge. I'll crack it open in the next day or so and let you guys know.

Aging was easy. Bottle it. I put half of it into 750mL bottles and capped them (the Martinelli's Sparkling Cider bottles)


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Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

 
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