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Old 12-16-2012, 04:43 AM   #1
Nov 2012
Posts: 15

Brew-day is here again! I've been reading and learning a lot over the course of my previous 3 batches, and I feel that my process keeps getting smoother (and hopefully the beers tastier). Up next is a simple Belgian Dubbel... I wanted to keep it SMaSH-esque to really hone my process and let the "basic" ingredients shine... If this turns out, I would really like to repeat it with oak-chips soaked in bourbon and vanilla. On to the recipe; please let me know how it looks!

Type: All grain, modified BIAB
Batch: 1 gal
2.5# Bel Pale Malt 2-row
1/4# Special B
.25 Fuggles @ 60
.10 Fuggles @ 30
.10 Fuggles @ 10
Belgian Ale Yeast WLP550

Mash 60 min @ 150*
Dunk Sparge 10 min @ 168

Brewhouse efficiency: 65
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 21.4 IBUs
Calories: 151.6 kcal/12oz
Est Color: 17.0 SRM

Hopefully will brew this up tomorrow if all looks good. Thanks in advance for any comments/suggestions... Happy Brewing

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Old 12-17-2012, 01:21 AM   #2
Dec 2007
Buffalo, NY
Posts: 1,828
Liked 112 Times on 82 Posts

IMO, if you don't use candi syrup, it just isn't right. You also might consider pilsner malt as the base. The Special B will add some character, but not the deep raisin and dark, pruney fruit. You should also add some aromatic malt to get that toasted bread crust aroma.
"This song goes out to me because I'm so f*ckin' cool!"~John Reis

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Old 12-17-2012, 03:16 AM   #3
May 2011
Bloomington, IL - Illinois
Posts: 64

That's a lot of Special B I use that amount for 5 gallons. I'd drop it to an ounce. And use a couple ounces of a medium crystal such as 40 60 or CaraMunich. I'm not sure you can do a smash Dubbel. I think an ounce if table sugar and a couple ounces of an aromatic or biscuit malt is needed too

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Old 12-17-2012, 02:55 PM   #4
Nov 2012
Posts: 15

Thanks for the replies and suggestions... I originally had amber candi syrup, but it was making the ABV and color too high for the style. Reading your replies, I should have significantly decreased the special B which would have made room for the syrup and other toasted/biscuit flavored malts. I have been buying my grains an having them milled at the LHBS, and getting anything under 1/4 # seems kinda ridiculous... After a discussion with other one-gal brewers, I am planning on storing 1# of different specialty grain (unmilled) in mason jars so I can crush the correct amount on brew day along with the base malt from the LHBS.... I think this will significantly help out being able to scale down recipes to 1-gal batches seeing as I can easily do less than 1/4# at home. As always, thanks again for the suggestions. Despite the opportunities in ingredient selection, yesterday was by far the smoothest brew-day I've had yet. I did have a little difficulty maintaining consistent mash temp, but that will hopefully come with continued practice. Thanks again! Happy brewing

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