All Grain Yeast:
WLP500 Yeast Starter:
Yes Batch Size (Gallons):
5.0 Original Gravity:
1.065 Final Gravity:
30 Boiling Time (Minutes):
20 Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
21 Tasting Notes:
Delicious, simple dubbel. Very drinkable.
Here's a dubbel recipe I got down after a couple shots. I prefer a more mild raisin flavor in my dubbel and keep the overall beer simple and easily drinkable (first recipe had 0.75# of Special B and that was all I tasted in the beer).
Homemade sugar using the infamous DAP technique found on the boards.
It got a 3rd place in a local homebrew comp with the main detractor being oxidization likely picked up in bottling.
Dubbel Down 2
18-B Belgian Dubbel
217.06 kcal per 12.0*fl oz
1.065 (1.062 - 1.075)
1.016 (1.008 - 1.018)
20.62 (10.0 - 17.0)
6.41% (6.0% - 7.6%)
30.4 (15.0 - 25.0)
12 lb Belgian Pils
0.75 lb Belgian Aromatic
0.25 lb Caramunich® TYPE II
0.25 lb Special B - Caramel malt
0.125 lb Chocolate Malt
1.5 lb Candi Syrup (Homemade 300F)
1.25 oz Saaz (5.8%) - added during boil, boiled 60 m
0.75 oz Saaz (5.8%) - added during boil, boiled 15 m
1.0 ea White Labs WLP500 Trappist Ale
00:40:48 Mash In
- Liquor: 4.18*gal; Strike: 168.41*°F; Target: 150.0*°F
01:55:48 Sacc Rest
- Rest: 75*m; Final: 148.3*°F
Fermented very high. Had a small starter. Fermented at 68F for 24 hour then taken upstairs where it was 75F-80F for over a week (though it finished within 3 days).
Tasting before fully carbonated: Delicious. Nice belgian yeast profile. Mild, but known dark fruit flavor. Easy drinking and smooth.
Results generated by BeerTools Pro 1.5.20