Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Dubbel Recipe - First
Reply
 
Thread Tools
Old 07-24-2008, 03:38 AM   #1
timothywilliam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 19
Default Dubbel Recipe - First

Hey guys,

I have been working on this dubbel recipe because i thought it was time to graduate to my own recipes from kits... I guess I just wanted to get some feedback on hat anyone thought. A couple questions I have concern hop additions. A lot of recipes that i've found have no aroma hop additions. Should I follow this. I was also thinking about steeping the czech saaz for two minutes after the boil. Additionally, I was thinking of adding a little wheat extract for head retention and what not, but I thought I had a bit too much going on for my first time already... OK here it is:

dubbel
5 gals

Expected OG: 1.069
Expected FG: 1.014
Expected ABV: 7.4 %
Boil Duration: 60 mins


German CaraMunich II 0.50 lb Steeped
Belgian Special B 0.50 lb Steeped
Belgian Biscuit Malt 0.50 lb Steeped
US Chocolate Malt 0.25 lb Steeped
Extract - Light Dried Malt Extract 6.00 lb Start Of Boil
Sugar - Candi Sugar Pale 1.00 lb

Hops:
German Tradition 5.5% 1.50 oz Pellet Hops 60 Min From End
Czech Saaz 3.0 % 1.00 oz 0.3 Pellet Hops 2 Min From End

Yeast:
Wyeast 1214-Belgian Ale


timothywilliam is offline
 
Reply With Quote
Old 07-24-2008, 05:10 AM   #2
HOOTER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Spokane, WA
Posts: 1,854
Liked 14 Times on 10 Posts

Default

I believe your color, IBU'S and ABV are pretty much within the guidelines for that style of brew. I'm not really familiar with this type of beer so that's all I can contribute.


__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Quote:
Originally Posted by Homercidal View Post
Shorts Would Make Boners Obvious
HOOTER is offline
 
Reply With Quote
Old 07-24-2008, 01:42 PM   #3
The Blow Leprechaun
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Rockville, MD
Posts: 602
Liked 4 Times on 4 Posts

Default

Looks like it'll be a tasty beer. I'm not a fan of candi sugars, mostly because I don't think they're worth the added expense, not because of anything wrong with their flavor.

In Belgian beers, the yeast is one of the most important decisions you make, in my opinion, so I'd definitely try to get as much information about each possible yeast option.

I guess that's true of any beer, too, but I think it's more so true of Belgians.
The Blow Leprechaun is offline
 
Reply With Quote
Old 07-24-2008, 04:00 PM   #4
RMohan13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 30
Liked 1 Times on 1 Posts

Default

Planning to do a dubbel soon, recipe is similar to yours except instead of caramunich i'm using some belgian aromatic and also different hops (Styrian Goldings and Herbsucker). Also using a little bit of dark candi sugar syrup, and simply table sugar. I'm normally not a fan of using candi sugars due to the expense either, especially for light/clear when I think table sugar will do the job, but I've heard that the dark syrup is actually legit, I think Jamil Z talks about it in his Brewing Classic Styles book, which i loosely based the recipe off. The 1214 is Chimay's yeast i believe which should be pretty good, I'm using the 1762 which is allegedly the Rochefort strain. I'm planning to pitch at about 64 degrees, and ferment it at that for a couple days, then try and ramp up the temperature to about 72 or so. I currently have a Tripel on that same schedule so we'll see how that works. Since i don't have a secondary I plan on letting it sit in the fermenter for a month, then bottling and aging it for a longggg time.
RMohan13 is offline
 
Reply With Quote
Old 07-25-2008, 09:32 PM   #5
timothywilliam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 19
Default

I think I might have gone with the dark candi sugar if I wasn't concerned so much with keeping the color in standard dubbel range. Though I could have dropped that bit of chocolate malt...

I do wonder how that will taste.

Does anyone think the chocolate malt is a bit of overkill?
timothywilliam is offline
 
Reply With Quote
Old 07-25-2008, 10:24 PM   #6
HOOTER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Spokane, WA
Posts: 1,854
Liked 14 Times on 10 Posts

Default

Quote:
Originally Posted by timothywilliam View Post
Does anyone think the chocolate malt is a bit of overkill?
I personally think you could do without it. If you dropped it from the recipe you could go with dark candi sugar instead and stay within the proper color range. Pale candi sugar is somewhat pointless anyway.
__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

Quote:
Originally Posted by Homercidal View Post
Shorts Would Make Boners Obvious
HOOTER is offline
2
People Like This 
Reply With Quote
Old 07-25-2008, 10:38 PM   #7
RMohan13
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 30
Liked 1 Times on 1 Posts

Default

I think the chocolate malt in a small quantity would be okay. I used a small amount of chocolate along with dark candi sugar. I ended up using some caramunich as well and accidentally added a bit more biscuit than i was supposed to (just 1/8 of a pound more, mistook it for aromatic... oh well). It's in the fermenter now, we'll see how it turns out.
RMohan13 is offline
 
Reply With Quote
Old 07-26-2008, 03:38 AM   #8
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 556
Liked 9 Times on 7 Posts
Likes Given: 3

Default

I hear both sides of using and not using the Belgium Candi sugar. However in this style of beer I believe going with pale malt or extract and the D2 sugar cut with some white sugar only.

The chocolate malt will give you color and flavor. If you are dead set on using malts instead of sugar I might try a carafa for color and NO to little flavor.

Good luck and let us know what you used and how it came out.

Cheers


B-Dub is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Dubbel Recipe GolgiApparatus All Grain & Partial Mash Brewing 1 10-29-2008 12:58 PM
What do you think of this Dubbel recipe GIusedtoBe All Grain & Partial Mash Brewing 11 10-03-2008 12:53 AM
here's my dubbel recipe troybinso Recipes/Ingredients 0 08-18-2006 12:57 AM
Dubbel Recipe Willie3 Recipes/Ingredients 1 07-11-2006 10:16 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS