help with Belgian dubbel recipe

[bertrandrussell]

Hi,

Could anyone help a novice brewer adapt this belgian dubbel recipe? (It came from here: https://brewedbyus.com/recipes/27-belgian-dubbel-partial-mash-template/)

I'm looking to make a really well rounded, malty dubbel, about 8%.

I will be using pale liquid malt extract rather than amber, and dark candi sugar rather than amber.

I was thinking of using the Mangrove Jack's Belgian ale yeast.

I've got some light crystal and some chocolate malt in the cupboard, so I could easily add these if needed.

Also, I was thinking fuggles hops.

Thanks!
B.R.

Grains/Fermentables
4 lbs (1.81 kg) Amber Dry Malt Extract (10 °L)
3.3 lbs (1.5 kg) Amber Liquid Malt Extract (10 °L)
1 lbs (0.45 kg) Special B (180 °L)
0.5 lbs (0.23 kg) CaraMunich (56 °L)
1 lbs (0.45 kg) Amber Candi Sugar (75 °L)
After Boil
4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
Hops
1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 60 mins)
1 oz (28.35 g) Hallertauer 4.4% AA (Boil - 15 mins)
Yeast
Belgian Abbey Yeast II (Wyeast 1762) (Liquid)

 

[Gus_13]

Personally I'd stick to the traditional hops like Hallertauer that you have listed. If you want a malty well rounded brew I'd also drop the late addition of the hops. I tend to only have later additions in my Tripels BPAs or Golden Strong Ales. I would also take out the Dextrose. To brew a great Belgian IMO the best thing is to keep it simple. Go with your base malt of a pale malt like the LME you described then rely on the candi sugar to get the color and malts you are wanting. Something that simple will let the Belgian yeast shine. Maybe try liquid Belgian Candi Syrup and some of the Candi Sugar mixed. I feel like the Corn Sugar isn't needed as it will dry the beer out and you could boost the alcohol with the Candi Sugar and get more flavor out of it.

Either way you will come out with a great brew. This is what I would recommend though.

Cheers!

 

[Oceantendency]

1 lb of Special B?? wow that's a bit high. Go with 6-10oz range, otherwise it will be really overtly burnt raisin and heavily plummish. I would also cut back the last hop addition to 10 min, add about an oz of orange peel, and your irish moss. Save the corn sugar for bottling, be sure to make a really big starter, save some yeast for repitching along with some of that corn sugar, like the monks do. I personally like WLP 500 better, but that's me. Now what kind of crystal do you have, no more than 10oz should do it to compensate for the correction in the Special B, or I would up the Caramunich up a few more ozs.

 

[Oceantendency]

Oh and try to pitch your yeast below or at 70*, hold at 64-68ish for 24hrs, then allow to slow ramp up.