BarleyWater
Well-Known Member
So I was inspired by this thread, https://www.homebrewtalk.com/f12/dr-pepper-stout-135180/,to make a beer using Dr Pepper as part of the fermentables, and I was inspired by this thread, https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/, to make my own candy syrup. The result, my Dr Pepper Dubbel. A five gallon batch with 1 gallon being Dr Pepper, 1lb of dark candy syrup and 1 lb of amber candy syrup.
I brewed a basic dubbel recipe adding my candy syrup in at the last 5 minutes, then dumped in 1 gallon of de-carbonated Dr Pepper to kick start the chilling process. The Dr Pepper is about 1.040, so it lowers the gravity a little by adding it. Going into the fermenter it had a subtle but distinctive Dr Pepper aroma. Here's the recipe for those interested.
Dr Pepper Dubbel
Belgian Dubbel
Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 83.00
Ingredients
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 72.73 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.27 %
8.0 oz Special B Malt (180.0 SRM) Grain 3.64 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 1.82 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 23.5 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 5.8 IBU
0.50 oz Fuggles [4.50 %] (0 min) Hops
1 lbs Homemade Candy Syrup Amber (15.0 SRM) Sugar 7.27 %
1 lbs Homemade Candy Syrup Dark (20.0 SRM) Sugar 7.27 %
1 gallon Dr Pepper
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.085 SG
Est Final Gravity: 1.020 SG
Bitterness: 29.3 IBU
Est Color: 23.2 SRM
Mash Profile
Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 16.00 qt of water at 173.1 F 158.0 F
10 min Mash Out Add 6.00 qt of water at 199.7 F 168.0 F
So here's hoping it turn out good. I have high hopes for it, and so far at least the wort tastes and smells great.
I brewed a basic dubbel recipe adding my candy syrup in at the last 5 minutes, then dumped in 1 gallon of de-carbonated Dr Pepper to kick start the chilling process. The Dr Pepper is about 1.040, so it lowers the gravity a little by adding it. Going into the fermenter it had a subtle but distinctive Dr Pepper aroma. Here's the recipe for those interested.
Dr Pepper Dubbel
Belgian Dubbel
Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 83.00
Ingredients
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 72.73 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.27 %
8.0 oz Special B Malt (180.0 SRM) Grain 3.64 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 1.82 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 23.5 IBU
1.00 oz Fuggles [4.50 %] (15 min) Hops 5.8 IBU
0.50 oz Fuggles [4.50 %] (0 min) Hops
1 lbs Homemade Candy Syrup Amber (15.0 SRM) Sugar 7.27 %
1 lbs Homemade Candy Syrup Dark (20.0 SRM) Sugar 7.27 %
1 gallon Dr Pepper
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.085 SG
Est Final Gravity: 1.020 SG
Bitterness: 29.3 IBU
Est Color: 23.2 SRM
Mash Profile
Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 16.00 qt of water at 173.1 F 158.0 F
10 min Mash Out Add 6.00 qt of water at 199.7 F 168.0 F
So here's hoping it turn out good. I have high hopes for it, and so far at least the wort tastes and smells great.