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Belgian Dubbel

Congratulations! Brew a coffee stout because you will never have a full night's sleep again :D

@McKinley I live Northwest of DC in Germantown MD. Package stores with JP that I have found: -Gilly's in Rockville, MD -Spirit Shop in Frederick, MD - Chevy Chase Beer and Wine - Chevy chase and DC line - Perfect Pour in Columbia, MD None have a large variety of JP - I'm looking...

dcHokie You need to listen to the podcast for detailed information. Mike Miraz describes exactly what he did. Cheers

I brewed a clone of the Bruery Tripel with 12% flaked rice. Had nice body and the rice added a creaminess to the mouthfeel.

BYO December 2010 vol.16, num. 8, did a piece on New Belgium that includes the Dubbel recipe plus other.

This is a great base recipe. I have brewed it a coulple of times first time without bugs just to see what it does as a session beer - its great!! I brewed this beer with out the bugs and oak using the base grain beer and wy3522. This beer was choosen by New Begium for 2010 GABF ProAm...

beer t-shirt, commercial version of what I'm brewing, butt-ugly 20-yr old work boots

Having a large, persistent head on the beer pulls out the aroma and flavor. I have only brewed stouts using belgian yeast and usually carb to 2.5-3.0 vols

All belgians require patience. They can ferment furiously for a short time and look like there is no activity for weeks but the yeast are still working and yes the krausen can last for weeks before clearing the surface. Not to say yours will. Do not take a published FG as gospel. Your...

@ Houblon I would like to brew a belgian IPA but my favorite hoppy belgian is East Coast - Brooklyn Brewery Sorachi Ace saison is a great beer. I love the lemon/woody flavors and aromas. That is a beer I would like to clone. What hop types/hop schedule have you found successful for hoppy...

@ shamrocdocs Yes, I only brew belgian/like styles. I have recently tried belgian yeasts for porter/stout styles with mixed results. The yeast can overpower the roasted malts - WLP 550. I will be brewing a clone of Jolly Pumpkins Dark Dawn using a cleaner yeast - WY1762. I have not done a...

Wy3522, wy3711, wlp550, wlp530

Thanks tnbrewer371 I have a 5gal 1.040 sasion that is at 1.006. I was thinking of using Muscat grape concentrate listed at 68 degree brix per 100 grams solution. I have no idea how to covert these numbers to get to ounces of concentrate for 3vols carbonation in a 5 gal branch. Some...

Has anyone primed beer using grape concentrate - reisling, Gurtzxxxx - and what was the outcome? -cheers

I built up the Ommegang WITTE yeast in three steps into a 1200ml starter for a 1.060 belgian blonde and had great results.

I agree with indigi. I brewed a 1.080 tripel with wlp530 that finished at 1.010. It was somewhat dry but also sweet from the alc. Its a good beer but not what I expected.

Howdy I have never brewed a stout nor any beer this dark or with this much roast. Here is my water report (ward labs) calcium 54.0 mg/l magnesium10.0 mg/l sodium 20.0 mg/l sulfate 66.0 mg/l chloride 37.0 mg/l bicarb 106.0 mg/l alkalinity 97.0 ppm CaCO3 Residual...

All old school: Linie's Point Chief Oshkosh Van Merrit Rhinelander

I do 90min boils for all brews over 50% Pils. Do a vigorus boil with bubble masses breaking the surface (not leaping out ot the pot) Cool down below 140 ish as quickly as you can and DO NOT place the kettle lid on tight when first cooling down so the steam carries out the SMM/DMS -Cheers