Belgian Dubbel flavors??

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Harleybrew32

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so i brewed my first Belgian Dubbel for my Christmas beer.
just bottled it and took a sample from my keg.
I dont recall having a commercial Dubbel before, but have had other Belgian beers.
curious if i got close, its pretty dry and aroma of clove and malty notes.
Flavors are clove, spices with a banana finish and pretty thin/light mouthfeel.
does that sound about right?
the recipe was from Brewing Classic styles, used Wyeast 3522 Belgian Ardennes
OG 1.069 FG 1.010 the expected OG was supposed to be 1.071

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Harleybrew32

Harleybrew32

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after warming a little, i pickup some raisin/plum maybe flavors, the nouthfeel is maybe medium instead of light/thin like i said before. overall im going to enjoy the rest of the keg. only thing i wish i could carb it just a little more.
should of bottle conditioned a few.
cheers
 
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Harleybrew32

Harleybrew32

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Thanks.
did some more reading up on the style and i think its pretty close.
maybe next time i will add more candy syrup at the end of the boil.
only used 1 pound this time.
cheers
 

rburrelli

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after warming a little, i pickup some raisin/plum maybe flavors, the nouthfeel is maybe medium instead of light/thin like i said before. overall im going to enjoy the rest of the keg. only thing i wish i could carb it just a little more.
should of bottle conditioned a few.
cheers
Sounds like you nailed it. Pretty hard to do on that style if your first attempt. Congratulations.
 

lumbergh

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It sounds right. What was your recipe? I've only brewed one dubbel as well but with the morebeer kit and wyeast 1214
 
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Harleybrew32

Harleybrew32

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The recipe was from "Brewing Classic Styles"
the recipe name in the book is "Black Scapular Dubbel", I did modify it since my LHBS wasnt open due to COVID.
I didnt have the hops and Munich malt so I did look up some other recipes and used the hops i had and malts i had)
also upped my base grain because i know my system :)
after looking at my software didnt realize my efficiency was set to 77 instead of 75 for this recipe.
my efficiency is around 75%

12lbs Breiss Pilsener Malt
.5lb Briess Crystal 40l
.25lb Dingemans Special B
1lb Dark candy sugar L90 end of boil 10min
.5 lb Sugar end of boil

Step Mashed 133F/20min, 145F/20min, 152F/25min and Mash out at 167F/10min

Hops (book used 1.5oz Tettnang AA% 4 @60min)
1oz German Tradition AA% 6 @45min
1oz Hersbrucker AA% 14.5 @5min

Extra
1/2 Whirlfloc @15min

yeast
Wyeast 3522 Belgian Ardennes 1.5l Starter
 
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