Jamil Dubbel - A little Tangy???

[Douglefish]

I just put my dubbel on tap using Jamil's recipe (still has a couple weeks of cold conditioning to go). The only mod I made was I replaced the plain sugar with more base grain. I listed the recipe below. I have been so overcritical with all of my beers lately that I am having a hard time evaluating them. Fermentation was done in 7 days, I used temp control as exactly stated. All in all things went well, except I did have to use some DME to beef up the gravity as I came in a little low. I actually did this day 2 of the fermentation by boiling the dme for 15 mins and then cooling and adding to the fermenter.

Anyway, there is a little bit of a tangy flavor to it, and wanting to know if anyone else has tasted this in dubbels or specifically Jamils recipe?

Thanks!!!


Jamil’s Dubbel

6 gallon batch
1.064
1.012


10.6 Pilsner
1.0 Munich
0.5 Aromatic
0.5 Caramunich
0.5 Special B
0.75 Dark candi syrup
0.5 Table Sugar

Mash at 149F w/ 90 minute boil

Hops Tettnang 4.5AA 1.5 ounce 90 minute (23 IBU)

Yeast 530 Abbey or 3787 Trappist

Temperature 64F slow 7 day rise to 70F.

 

[funkswing]

Um, how long has it been since brew day? Was it bottled? Was it kegged?

 

[Douglefish]

Brewed it on 10/10, so 3 weeks ago.

7 days primary fermentation
3 days just to make sure the yeast was done
10 days at -2 degrees C (I was being lazy)
Kegged yesterday

 

[jfr1111]

Prepare to be told big beers need more time to age.

 

[funkswing]

Doesn't everything need more time to age?

I would bet you that the beer will be a lot better in two weeks. It just kinda works that way. I'm sure that it has nothing to do with the recipe.

BTW, if you had kept the sugar in there, it would have finished more dry and more like the "real" dubbles. But the OG really isn't that big.

Also, did you force carb? That will make the beer tasty "tangy" because of the carbonic acid from the force carbing. If you lower the pressure to serving pressure and wait one week, it will be equilibrated (unless you really over-force carbonated it, and in that case the carbonic acid will stick around for a while). That's why I don't force carb. I just let it sit under pressure for 5-7 days before drinking.

 

[1Mainebrew]

I have in fact noted the same thing with all of my Belgian beers. I think it has to do with yeast personally. Perhaps we are both doing something that leads to that but I waited 3 months and my dubbel was still mondo "tangy." I'm open to feedback and info. I will watch this thread to see what I might be doing wrong. Thanks for posting this thread.

 

[BeerPressure]

I brewed it late july and It only started to taste good now.


It's far too young. I primaried mine for 4 weeks. Kegged w/ forced carbonation 1 month before drinking and it still tasted young