Belgian Dubbel Ommegang Abbey Dubbel

[GordonT]

I recently brewed this (*it is bottling). I let it ferment for a good 5 weeks. I actually made a two gallon batch and split it up into two separate one-gallon fermenters (I am just starting up and costs prohibit a bigger pot for bigger sizes and I just recently bought a five gallon bucket).

My OG was 1.076 and my FG was 1.016.

The taste of it (pre-carb) was awesome. Best I have brewed so far, and it tasted remarkably similar to the real deal. I was quite pleased. Haven't been this excited for my beer to carb yet! I'll let ya know how it tastes when I crack one around Christmas time!

Awesome Warrior. Hope its even better bottled.

 

[TrickyDick]

I'm gonna try.. Thanks!

I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.

Can you clarify the spice additions?
I read
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes

Which dark syrup? The dark or the D2?

Thanks again!
TD

 

[GordonT]

I'm gonna try.. Thanks!

I had made one other fantastic Belgian, and two crummy Belgians. Yeast and fermentation management is key. I tried to let ferm temp free rise to 80, but too cool and needed to use a space heater to achieve.

Can you clarify the spice additions?
I read
.4 oz crushed coriander 5 min
.75 oz licorice root 15 min
.25 oz orange peel 10 or 15 minutes

Which dark syrup? The dark or the D2?

Thanks again!
TD

Look back through the various posts on this, page 5 to be exact, and you will see a few posts about the syrup added. Good luck.

You spice additions look spot on.

 

[Sheldon]

Just got around to brew this bad boy. Did a 3.5 gal and should be at 1.070 after I add the dark sugar in a couple days. I must say the gravity sample tasted awesome. The most balanced and delicious beer at pre-fermentation stage. Can't wait to get this on tap in on my taste buds.

Thanks GordonT

Sheldon

 

[SpottedDogBrewing]

Is this the same as what is listed in this thread? If so why is it different from what is listed on the Ommegang website?


Sent from my iPhone using Home Brew

 

[zonkman]

I'm doing a golden strong ale with a combo of Wyeast 1388 and 3787. Could I wash that and use it for this? How different would it be from the Ardennes?

 

[iduncant]

I'm looking for a new Dubbel recipe to try out. I think I'll give this a try and report back. Has anyone tried it out again recently?

 

[Soulshine2]

The beauty of home brew is you can do anything you like. You only have to make one person happy with your beer

I don't really consider this a step mash as my method involves adding small amounts of almost boiling water to my mash tun. I just add smaller amounts to achieve the temps I'm looking for and then wait a bit, add more. I would do this anyway, the difference is pausing briefly between additions.

i do this too. i find this method of step mashing turns out a better beer ( especially my hef) than a single temp 152* for an hour.