BostonHomeBruin
Active Member
I know it's probably late in the game at this point, but I'd like to brew a darker spiced beer for the holidays. I love trappist ales so I'd like to make a dubbel but spice it up a bit. What do you think about the recipe below?
Note that I'm planning on brewing a smaller batch, just 3 gallons. I've read some places that dubbels need months to condition, but I'm not trying to make this one overly strong, I'm planning on keeping it on the lower end of the ABV spectrum while still conforming to style. If I brew this over the next week or so, will I be able to enjoy this around Christmas, or at least sometime during the winter?
I'd like to get a lot of that raising and caramel flavor along with some holiday spices. I have some leftover bitter orange peels and coriander left over from my wit. Would you recommend adding those? Other spices I was considering would be cinnamon and nutmeg, and perhaps cloves or allspice.
Also, what is more important to the dubbel flavor and color- the Special B or the D-90 candi syrup? If I try to include both on Brewtoad, the color is off the charts dark. I have a recipe put together with B-90 but no candi syrup, and it conforms to the style, but I don't know if it'll be missing out on flavor. I do have a pound of clear candi sugar crystals that I decided not to use in a previous brew, so I could always add them but it doesn't sound like the clear stuff does any good.
I got a lot of great feedback for my wit, so I'd love to see what you think of this. My tentative title for this is "Ugly Sweater Christmas Ale".
Type: Extract
Batch size: 3.0 gal
Boil time: 60 min
1.063 OG
1.015 FG
20 IBU
6.2% ABV
16 SRM
0.32 IBU/OG
Fermentables:
CARAMUNICH® III 8.0 oz Steep
Special B® MD 4.0 oz Steep
Munich LME 3.3 lb Boil
Pilsen Light DME 1.0 lb Boil
Plain Dark DME 8.0 oz Boil
Hops:
Saaz Czech Republic 1.0 oz 30 min
Saaz Czech Republic 1.0 oz 5 min
Yeast:
Wyeast Belgian Abbey, 1214
Extras:
Irish Moss 1.0 tbs 15.0 min
Allspice 1.0 tbs 5.0 min
Cinnamon (Ground) 1.0 tsp 5.0 min
Nutmeg (Ground) 1.0 tsp 5.0 min
Bitter Orange Peel 0.25 oz 5.0 min
Note that I'm planning on brewing a smaller batch, just 3 gallons. I've read some places that dubbels need months to condition, but I'm not trying to make this one overly strong, I'm planning on keeping it on the lower end of the ABV spectrum while still conforming to style. If I brew this over the next week or so, will I be able to enjoy this around Christmas, or at least sometime during the winter?
I'd like to get a lot of that raising and caramel flavor along with some holiday spices. I have some leftover bitter orange peels and coriander left over from my wit. Would you recommend adding those? Other spices I was considering would be cinnamon and nutmeg, and perhaps cloves or allspice.
Also, what is more important to the dubbel flavor and color- the Special B or the D-90 candi syrup? If I try to include both on Brewtoad, the color is off the charts dark. I have a recipe put together with B-90 but no candi syrup, and it conforms to the style, but I don't know if it'll be missing out on flavor. I do have a pound of clear candi sugar crystals that I decided not to use in a previous brew, so I could always add them but it doesn't sound like the clear stuff does any good.
I got a lot of great feedback for my wit, so I'd love to see what you think of this. My tentative title for this is "Ugly Sweater Christmas Ale".
Type: Extract
Batch size: 3.0 gal
Boil time: 60 min
1.063 OG
1.015 FG
20 IBU
6.2% ABV
16 SRM
0.32 IBU/OG
Fermentables:
CARAMUNICH® III 8.0 oz Steep
Special B® MD 4.0 oz Steep
Munich LME 3.3 lb Boil
Pilsen Light DME 1.0 lb Boil
Plain Dark DME 8.0 oz Boil
Hops:
Saaz Czech Republic 1.0 oz 30 min
Saaz Czech Republic 1.0 oz 5 min
Yeast:
Wyeast Belgian Abbey, 1214
Extras:
Irish Moss 1.0 tbs 15.0 min
Allspice 1.0 tbs 5.0 min
Cinnamon (Ground) 1.0 tsp 5.0 min
Nutmeg (Ground) 1.0 tsp 5.0 min
Bitter Orange Peel 0.25 oz 5.0 min