Belgian Dubbel Belgian Dubbel

[Dancy]

Belgian yeasts are hungry little bugs.

That’s been my experience. I haven’t had bacterial infections so I don’t think that’s the issue. Next time I’m trying a Belgian liquid yeast with a starter. Dry is convenient for me as I work in a small space so fewer steps is great but it’s time I go liquid on my next Belgian.

 

[Turricaine]

I'm planning on running a Doppel-Brau on my next batch to save on electric kettle heating costs.

My 2x recipe will be using 6kg Irish Hook-Head ale malt and 250g caramel malt.

The only thing is that my current single-strength beer is with 2oz 6.1% AA @ 60 min gives an IBU calculation of 40.73. I did not use any aromatic hops because I wanted to get the maximum I could out of the hops to reduce production costs of the ingredients.

If I added 4oz @ 60 min is 82 IBU too bitter?

I am thinking I might add 2oz at 60 min and then another 2 oz at either 20 min or 10 min.

I noticed that you used 454g candy. I guess it cannot be considered an allgrain if you use sugar in the recipe. That is not Reinheitsgebot. Do they use any actual sugar in commerical breweries? I always thought that it cheapens the recipe. I was thinking if they use it in actual Stella Artois.

 

[z-bob]

I'm planning on running a Doppel-Brau on my next batch to save on electric kettle heating costs.

My 2x recipe will be using 6kg Irish Hook-Head ale malt and 250g caramel malt.

The only thing is that my current single-strength beer is with 2oz 6.1% AA @ 60 min gives an IBU calculation of 40.73. I did not use any aromatic hops because I wanted to get the maximum I could out of the hops to reduce production costs of the ingredients.

If I added 4oz @ 60 min is 82 IBU too bitter?

I am thinking I might add 2oz at 60 min and then another 2 oz at either 20 min or 10 min.

I noticed that you used 454g candy. I guess it cannot be considered an allgrain if you use sugar in the recipe. That is not Reinheitsgebot. Do they use any actual sugar in commerical breweries? I always thought that it cheapens the recipe. I was thinking if they use it in actual Stella Artois.

I know I'm replying to questions asked 2 months ago. Reinheitsgebot does not apply; this is a Belgian style beer, not German. The Belgians do use sugar, and they often use a little unmalted grain too. It would be hard if not impossible to brew this style of beer without some kind of simple sugar.

I don't think Stella has any sugar, but it's only 5% ABV. Leffe probably does use a little sugar.

I came to this thread because my next brew is going to be a Belgian Dubbel. I haven't decided yet whether to use pilsner or vienna for the base malt. Probably pils because it's older. 15% weakly-diastatic 20L malt that I'm not sure whether it's an extra-dark Munich or an Aromatic malt (is there a difference?), a pound of D-90 syrup, and about 7% wheat flour. I have some dark specialty malts in my brew box, but not planning to use any. I'm going to try K1-V1116 yeast, because I think it will be good, and because it's a "killer" yeast; my last couple of beers have used a diastaticus yeast and I want to reduce the effects of any possible contamination.