S-04 for Belgian Dobbel

[HoppyDaze]

Well I just bought all my grains and hops for my recipe but I forgot the yeast of course.

8.5 lbs belgian pale
1.0 lbs belgian style B
1.0 lbs crystal 120L
.5 lbs american wheat

4 AA Northern Brewer
4 AA Willamette

I have a packet of S-04 that I have been itching to use. I also have a SMaSH that needs to go to secondary; resulting in a nice yeast cake of Nottingham.

So what do you think? Should I just go get a belgian yeast or use the S-04 or Nottingham?

Thanks!

 

[pompeiisneaks]

I think for belgians you really need the right yeast... they give off the special flavors, kinda fruity as I recall. If you don't do it w/ the belgian yeast strains, it will still make beer, but it won't taste like a belgian dubbel.. Up to you...

 

[DeathBrewer]

If you want a Belgian Dubbel, you need a belgian yeast.

But if you want the American "Doppelganger" version, go for it

 

[flyangler18]

For Belgian beers, the yeast is probably the single most important contributor to the flavor profile. Spicy phenolics and fruity esters. You need a Belgian yeast, there's no way out of it.

 

[Freezeblade]

Belgian grain bills are really carrier vehicles for the wonderful Belgian yeast, you really do need them to make a Belgian beer. Belgian Grains, a Belgian does not make.

 

[HoppyDaze]

I kind of knew but I wanted to hear it from you guys I guess...damnit.

Now which belgian yeast should I use?

 

[flyangler18]

Now which belgian yeast should I use?

I like WLP530 and 500.

 

[carnevoodoo]

I like WLP530 and 500.

I like 530 a lot, too. I would say it'll work great for what you're making.

 

[HoppyDaze]

I have to make a starter if I use WLP yeast right?

 

[flyangler18]

I have to make a starter if I use WLP yeast right?

Always make a starter with liquid yeast. Always.

 

[HoppyDaze]

But I want to brew tomorrow or Sunday...enough time?

 

[flyangler18]

But I want to brew tomorrow or Sunday...enough time?

Make the starter tonight, brew on Sunday.

 

[Donthoseme]

1214 is my favorite belgian yeast so far although i've only tried a few.

 

[PseudoChef]

2 pounds of that dark of crystal is going to make such a sweet beer, I would honestly try to tweak your recipe before you brew. I would drop the 120L completely and cut the Special back to around half a pound. Wayyy too much going on there.

 

[HoppyDaze]

OK so the dark grains are at the bottom of the bag. You can definitely see the break between grains. I can cut the bottom of the bag and pull some of the dark stuff out and replace with...? So, besides that I am really looking foward to my second AG batch and I'm going with the Belgian theme....buzz on

Did I mention my mother was a 16 yr old french prostitute named Cloe with webbed feet?

 

[RayInUT]

If you want a Belgian Dubbel, you need a belgian yeast.

But if you want the American "Doppelganger" version, go for it

You have heard of a doppleganger? We used to tease each other as kids about our dopplegangers.

 

[DeathBrewer]

I've never seen one, but I know he's out there...making me look bad

The name "Dobbel" made me think of doppleganger...maybe "dobbelganger", eh? That's a stretch of words

 

[ericd]

I like WLP 575 myself and I follow the manufacturers directions (imagine that) and only bother with a starter if the OG is > 1.07.

 

[HoppyDaze]

2 pounds of that dark of crystal is going to make such a sweet beer, I would honestly try to tweak your recipe before you brew. I would drop the 120L completely and cut the Special back to around half a pound. Wayyy too much going on there.

Anyone else agree with this?

 

[Teacher]

What about using T-58?

Anyone else agree with this?

I'd certainly agree with the 2-lbs assessment.

 

[john from dc]

i also don't see any sugar in there. most dubbels have some simple sugar (candi, table, corn) added to dry out the beer and thin out the body a little. you definitely don't want this to be too sweet.

 

[HoppyDaze]

I may have screwed the recipe up. It is from one of the clone brew books. I will double check it and maybe some of you kind people can help me tweak it a bit based on the grain I already have.

I did decide to go with the 1214 since that is what the recipe calls for.