Belgian Dubbel Vespers Abbey Dubbel

[L0-FI]

About to swoop my ingredients today from my LHBS to BIAB this on Friday. I've read the different variants- but I am going to follow the original recipe (yeast sub & possibly add corn sugar to dry it out)

i did a partial mash/extract version of a triple that had a higher FG, but was still 9.3%. (at work, so no exact info on hand). It drinks smooth (2mos in 2ndary, 2mos in bottle) - but i feel the higher alcohol helps cut the sweetness. It's not 'hot' but still present.

And a question - double/triple/quad?
In terms of the grain bill, is the only 'difference' found in +/- the base malt? (Other than larger yeast starters) Sort of like the 60 to 90 shil Scottish ales?


Belgian beers!!


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[j1n]

i brewed this a couple weeks ago. got it kegged right now and carbing up. will probably bottle it in a couple weeks and then let it age for a few months.

 

[j1n]

Just took a sample from the keg. This is good but WOW the alcohol is strong in it. Its not fussels since i fermented at 65 in my ferment chamber. Def needs to age a bit. mine finished at 9% abv. i added some more grains to get the gravity higher making it a trippel.

 

[ron8]

Hi,

I just brewed your recipe yesterday, 10 gallon batch. My OG worked out same as yours. Which for my experience is unbelievable. I brew with the BREWHA BIAC, an all in 1 vessel (mash, boil, ferment). And I have not been sparging. So, I think the difference was the 90 min mash, at 150. (ranging 149 to 151, even a little at 152). I don't recall using a recipe that called for 90 minute mash. I used Saaz instead of Tettnanger, for the last 60 minutes of the 90 min boil. I am a relatively new brewer, this was batch #7 since I started in April '15. The OG sample tasted excellent. Quite smooth. Just as you said, I think my family and friends are going to be happy to drink this beer.

I had a "troubled" experience first time making my candy syrup. Long story, but in the end, I was able to use it, just not as much as you had in your recipe. I think it had to do with trying to make 3 lb in a 3 quart sauce pan. Next time I'll make 2 smaller batches.

Thanks for the recipe, and I'll try to remember to come back here and give my feedback on taste.

Ron8

 

[ron8]

Hi. Used WLP500 to brew this recipe last Saturday. Made a starter that got bubbling in 18 hours. It's been 4.5 days and no evidence of fermentation yet. No CO2 bubbling out the blowoff tube. I brew in a stainless steel conical so can't see inside. There has been sound of activity when put ear to vessel. Any thoughts if this is too long time? Should I take action like adding yeast? Or wait. I read some posts on other thread this yeast can take time. Starter was going well at 71 f indoor temp. Fermenter temp was at 69 when pitched. Maintaining 70 to 71f since then. Thanks for any advice

 

[arbadarchi]

Think i will make this my next brew!

 

[ron8]

Follow up to my earlier post. I checked gravity and it is 1.010. After 6.5 days since pitched. Looks like yeast did its job. I on the other hand failed to button up the conical real tight. I think I found and corrected the leak. Purged the fermenter with co2. I decided to check the lid gasket. So had to remove the lid. Raised the temp from 72 to 75. To see if the yeast would do a little more work and use up what remaining oxygen may remain after purging. This is WLP500 Abbey Ale yeast. Lot of trouble hijacked my Sunday afternoon. But don't want oxygen messing up the beer 3 more weeks in fermenter from now until racking day

 

[arbadarchi]

Btw the link to the candi making thread is wrong... Anybody have the correct link?

 

[ron8]

I used a recipe found on YouTube for Belgian candy syrup. Just do a search there. I doubled that recipe for my 10 gal batch. Found out 3 lb candy syrup won't fit in a 3 quart saucepan. Next time I'll do it in 2 separate batches

 

[ron8]

Following up on my post #37. I have been seeing bubbling through the blowoff tube/airlock. I think raising the ferm temp from 72 to 75 may have roused the yeast to do a bit more work on the remaining sugars. I did that hoping they would consume any remaining oxygen let in when I took off the conicals lid to check the fitup of its gasket. So I am feeling ok that the beer should not go stale from the air that got in. When I closed it up last 2 days ago j purged the head space with co2. But thought it couldn't hurt this yeast to raise to 75f. Wlp50, abbey ale yeast. Brew your own has a good article on Belgian beer and the different ferm temps different commercial Brewers use.

 

[ron8]

Wlp500. Sorry

 

[ron8]

I let this batch go 5 weeks in fermenter due to holiday travel. Last Friday I measured 1.008 FG. OG was 1.067. 7.5% ABV. After 1 week the Gravity was 1.010. Measured by hydrometer. Aroma of cherries. Will take close to 2 weeks for complete forced carbonation in kegs. Made 9.65 gallons based on 8.34 lb/gal and weighing the kegs. Kegs are 9 lb empty. Corny kegs, ball lock type.

 

[ron8]

First tasting after 5 weeks in primary fermenter and 2 weeks forced carbonation in 5 gal corny keg: raisiny aroma comes through after allowing to warm some. Unusually, carbonation fades almost immediately after pouring.

 

[slohiker]

Brewing this in a few days, adding a pound of pilsner to make sure I hit my OG, and subbing Mount Hood for the Tett cause I have it on hand. Can't wait! Making the candy sugar tomorrow!

 

[ron8]

Good luck slohiker. I am brewing my third different dubbel this weekend. I am hesitant to make my own candi syrup again. This recipe did not turn out right flavor-wise. Flat, and I know the candi I made was not right. So, to not run into trouble like that so soon again I will use the pre-made 180 deg L.

Another issue I have with this beer is the foam dissipates immediately. weird. Only thing I can think of is this time I did not rinse away the star san out of the kegs. Just drained kegs really well, let foam dissipate, drained again. I thought star san was a no rinse sanitizer, and 'don't fear the foam" and all that I have heard people saying about when they sanitize their carboy fermenters. Any thoughts if a thin film of star san in a keg can cause foam to dissipate? I believe that PBW would do that if not rinsed thoroughly.

 

[slohiker]

Thanks, Ron, I really have no idea on the foam issue as I only bottle.
I made the candy syrup and had a bit of trouble as well... It turned out deep red like wine, but I didn't raise the temp back up to 240 or stir in the water so well, so I ended up with 1/2 a mason jar of sweet red water, and half with rock hard sugar that I couldn't get out for the life of me. Eh, oh well. I'll post tasting notes when its done!