Belgian Dubbel Belgian Abbey Ale - Page 2 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Belgian Dubbel Belgian Abbey Ale

Reply
 
Thread Tools
Old 04-06-2013, 02:17 PM   #11
Irreo
Recipes 
 
Mar 2013
Posts: 10


I just brewed this, thanks for the recipe.

I only did 3 modifications:
First, a 3 step mash, which lasted around 70 minutes.

Second, as I use Kg and Gr (metric), I rounded up a bit the quantities.
Instead of 4.8Kg and 450gr grain, I used 5Kg and 500gr.

I got 20L at 1062 and according to Beersmith it's 70%eff, which surprises me as I usually get around 60-65. Maybe it's because of the mash.

In any case, I'll post how it turns out in about 6-8 weeks, after fermentation, resting, and bottling.

 
Reply With Quote
Old 06-09-2013, 03:05 AM   #12
ComingUpThrees
Recipes 
 
Jun 2013
Posts: 12


Couple of newbie questions: 1 - All the batches I've made have had a malt extract ingredient, but I notice this one does not. Am I missing something, or does the amount of grains make up for what the malt extract would provide?

2 - Question on the timing - is it steep for 60 minutes, remove the grains, and then boil as is adding the hops at 60 and 15?

3 - Wyeast goes into the boil? I've never encountered that before, always waited for it to cool down before adding yeast.

Thanks very much.

 
Reply With Quote
Old 06-09-2013, 03:14 AM   #13
LLBeanJ
HBT_SUPPORTER.png
 
LLBeanJ's Avatar
Recipes 
 
Feb 2012
Windsor, CO
Posts: 2,614
Liked 583 Times on 424 Posts


This is an all-grain recipe, no extract. All the sugars come from the grain.

Sort of like a steep, but it's actually a mash where the temp of the grain is held at a very precise temp (154F) for the duration, usually 60 minutes or so until the starches in the grain convert to sugars. You are correct with respect to the timing of the hops additions.

No, yeast does not go into the boil. The wort is cooled as usual before yeast is pitched.

 
Reply With Quote
Old 06-09-2013, 03:21 AM   #14
ComingUpThrees
Recipes 
 
Jun 2013
Posts: 12


Thanks, LL - appreciate it. Love learning all this new stuff.

I figured out where I was going wrong on the yeast - I was ordering from Austin Home Brew and on the Wyeast description page they were suggesting I add a Yeast Fuel - that's what goes in with 15 minutes left of the boil.

 
Reply With Quote
Old 07-02-2013, 11:36 PM   #15
LittleBroBrews
Recipes 
 
Jun 2013
Posts: 85
Liked 1 Times on 1 Posts


Quote:
Originally Posted by shadows69
Brewed this over a week ago. I'm holding it between 75-77F. I'm going to leave it in the primary for 3 weeks before bottling it. Only add corn sugar to prime it, you shouldn't need any yeast added to prime it.
So did you add the corn sugar direct to the primary prior to bottling?

 
Reply With Quote
Old 07-12-2013, 02:25 PM   #16
shadows69
Recipes 
 
Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


I first drained the wort of the yeast into another bucket then, add your corn sugar and stir slowly. Now you can bottle and cap.

 
Reply With Quote
Old 07-12-2013, 02:28 PM   #17
shadows69
Recipes 
 
Feb 2011
Mahanoy City, PA
Posts: 614
Liked 28 Times on 23 Posts


The reason I drained the wort off the yeast is I didn't want an to much yeast in the bottle at pouring time. There will be planty in the bottle to carb.

 
Reply With Quote
Old 09-09-2015, 02:53 AM   #18
Spyk'd
 
Spyk'd's Avatar
Recipes 
 
May 2006
Waveland, MS
Posts: 1,070
Liked 26 Times on 20 Posts


Quote:
Originally Posted by stedtale View Post
How'd this turn out?
Quote:
Originally Posted by RLinNH View Post
Another "How'd this turn out?"

Sorry for the late response...been gone awhile.



This recipe is one of my favorites. It's on perma-rotation.


I messed up the original post though. Looking at my log, the grain bill should have been 11.67 American Two-Row. I bet some people were wondering where I got my OG.


Another note: You can ferment higher than 70 if you desire more phenols. It definitely would be in style. I like it a bit cleaner.


Thanks for your interest!

 
Reply With Quote
Old 09-15-2015, 01:59 PM   #19
MollyHatchet
Recipes 
 
Nov 2007
Harrisburg Pa
Posts: 283
Liked 37 Times on 33 Posts


Just plugged this one to beersmith, I'll have to give this one a whirl here over the next several months. Looks interesting,......

 
Reply With Quote
Old 09-15-2015, 02:20 PM   #20
A2HB
Recipes 
 
Nov 2014
Ann Arbor, MI
Posts: 318
Liked 51 Times on 42 Posts


What kind of flavors should this be pulling, banana-y or more like rum/raisin?

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Abbey ghosthef General Beer Discussion 2 10-26-2014 04:28 PM
Belgian Abbey II Sir-Hops-A-Lot Recipes/Ingredients 6 05-15-2013 01:10 AM
Belgian Abbey Ale shadows69 General Beer Discussion 12 02-21-2011 09:21 PM
Belgian Abbey Ale willie_okt General Techniques 14 02-27-2010 12:38 AM
slow belgian abbey II? bonsai4tim Fermentation & Yeast 4 02-14-2010 08:02 PM


Forum Jump