Belgian Dubbel Advice

[joebme]

I have yet to build a Belgian recipe. So after some research, I think I've come up with a decent idea. My overall goal is to achieve something learning towards Westmalle's Dubbel. I'm looking for a light body with a bold fruity/malty flavor.

Batch Size: 3.3 Gallons
Boil Size: 3.8 Gallons
Est. OG: 1.069
Est. FG: ?
Est. Color: 16 SRM
Est. Bitterness: 18.2 IBU
Brewhouse Efficiency: 70%
Boil Time: 60 minutes
Yeast: Wyeast Trappist High Gravity 3787 with 1L starter

Fermentables
(89%) 8lb 0oz Belgian pilsner
(6%) 8oz Belgian aromatic
(6%) 8oz Dark candi sugar syrup

Hops (all pellets)
(60 min) 0.75oz Styrian Goldings @ 4.1%
(10 min) 0.25oz Styrian Goldings @ 4.1%

Mashing, 1.33qt/lb, batch sparge
2.82 gal @ 165F to achieve mash @ 150F for 60 minutes
2.88 gal of sparge water @ 175F for 10 minutes

Fermentation Schedules @ 67-68F for the duration
about 2 weeks in primary
4-6 weeks in secondary

Aside from the recipe itself, my big question is the fermentation schedule.

I plan on bottling this beer, so I'm a little uneasy with letting this beer be in fermenters for almost 2 months. The flocculation on this yeast strain is "medium", so will there be enough yeast left in suspension after 6-8 weeks to carbonate the beer? If not, I guess I could just make sure I kick up some of the yeast when I transfer the beer to my bottling bucket.

 

[DrawTap88]

I did a dubble a while back that took 2 months. You'll have plenty of yeast left after 2 months to bottle condition, but since the yeast have been exposed to alcohol for that long they aren't in the best shape. You may have to wait 4 weeks for the carbonation to be just right.

I've also used an Abbey yeast and the Trappist yeast that you cited above. Both gave very good results, but I believe the abbey yeast gave more of the fruity malty flavor you're looking for.

 

[kanzimonson]

In Brew Like a Monk are listed these specs for Westmalle Dubbel:

OG 1.063
ABV 7.3
Attenuation 87%
IBU 24
Malts Pils, caramel, dark malt for aroma
Adjuncts Dark Candi sugar (syrup)
Hops Tettnang, Styr Goldings, Saaz
Primary Fermentation Yeast is pitched at 64, allowed to rise to 68, 5 to 6 days
Secondary Fermentation 3 weeks at 46

Sounds like you're not really trying to clone this but here's my advice if you were, and then you can shift from there.

The first thing that jumps out is that you don't have enough sugar. To get the crazy attenuation in their beer while having such a low OG indicates that they have at least 15% sugar in there, possibly up to 20%.

Also, I think you should definitely get a little caramel malt in there for some color and fruity flavors. The "dark malt for color" would probably translate to 2-4oz or less of carafa special, possibly added towards the end of the mash.

Hops look fine, although I would never put a late addition in a dubbel, but a quarter oz is nothing.

As for fermentation, first I'll tell you what I do. I like the Rochefort yeast strain, and I usually pitch around 62 and let free rise to 65. The next day I'll let it come up to 66-67. Then a couple more degrees the next day. When it gets at least 50-60% attenuated, I turn on the heat and get a slow rise all the way up to 75. Usually it's just barely kicking and cleaning up by the time it actually reaches 75.

I realize this is for a different yeast strain but I wouldn't recommend directly copying their fermentation schedule. I bet you could easily go up to 70 or 72 towards the end. You'll want to make sure this thing finishes out with a low gravity.

Also, although there's all kinds of methods to ferment Belgians and you'll get all sorts of advice on HBT, the thing that I find pretty commonly is the pitching lower and starting with a slow rise.

 

[Teacher]

Add some Special B or other dark crystal malt. In 3.3 gallons, I'd add about 5 oz. I also use honey malt in mine (about the same amount as Special B), which is quite delicious. It adds sweet maltiness. Just don't overdo it.

 

[joebme]

Alright, thanks for the advice everyone! Here's the new revision of the dubbel. I thought I'd do something fun and split the batch in half. Each half will get a different range of temperatures during primary.

Batch Size: 3.3 Gallons
Boil Size: 3.8 Gallons
Est. OG: 1.064
Est. FG: ?
Est. Color: 27 SRM
Est. Bitterness: 22.5 IBU
Brewhouse Efficiency: 70%
Boil Time: 60 minutes
Yeast: Wyeast Trappist High Gravity 3787 with 1L starter


Fermentables
(73%) 6lb 0oz Belgian pilsner
(15%) 1lb 4oz oz Dark candi sugar syrup
(6%) 8oz Belgian aromatic
(4%) 5oz Special B
(2%) 2oz Carafa II


Hops (all pellets)
(60 min) 1.00oz Styrian Goldings @ 4.1%

Mashing, 1.33qt/lb, batch sparge
2.3 gal @ 165F to achieve mash @ 150F for 60 minutes
3.2 gal of sparge water @ 175F for 10 minutes

Fermentation Schedules
2 weeks in primary
4-6 weeks in secondary

One half will ferment around 67-68F for the duration. (I've read westmalle does this for their dubbel, so I'm curious to see how this turns out)
The other will start low (62-65F) and be slowly raised for two weeks.

 

[syd138]

I think you want to use an Abbey 1214.. I've used that before and it is what gives the traditional Dubbel flavor
3787 is more for Tripels

 

[indigi]

I'd let it warm up into the low 70s after the first four or five days of active fermentation to help it finish off strong. Consider adding the candi syrup at that point, too.

 

[joebme]

I'll definitely try the 1214 once I get around to brewing this. Thanks guys.