Westmalle Dubbel - Recipe feedback

[BramVdS]

Going for a Westmalle Dubbel clone. Anyone second thoughts?
- Had some caramel malt in it first as well (as also mentioned in BLAM), but shifted to all Pilsner since i heard some voices in that direction as well. Belgians like it simple, and I am one of them.
- Not sure about the hop boiling times and amounts though...

Anyone ever had an attempt?

Original Gravity
1.069
Final Gravity:
1.014
ABV (standard):
7%
IBU :
28.5
SRM :
27.05

Fermentables

4.8 kg Pilsner (BE)
0.25 kg Chocolate (BE)
0.2 kg Belgian Candi Sugar - Dark

Hops

28.0 g Tettnanger (DE) 60 min
16.0 g Styrian Golding (SI) 15 min
28.0 g Saaz (CZ) 10 min

Yeast

Abbey Ale Yeast White Labs WLP530

 

[beergolf]

http://www.candisyrup.com/recipes.html

Here you go. About 2/3 the way down the page.

 

[BramVdS]

I know this recipe and it is one of the recipes i started from along with others to combine a new recipe that would come closer according to me.
WM Dubbel has Tettnanger in it for sure, this recipe doesn't even contain them...

 

[BramVdS]

I went through it again and added caramalt and syrup according to this recipe again. I think fermentables are ok, but still wonder if anyone has any thoughts about the hops?

All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Boil Size: 26.5 liters
Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)

Original Gravity:
1.067
Final Gravity:
1.014
ABV (standard):
7%
IBU (tinseth):
27.9
SRM (morey):
29.44

Fermentables

3.6 kg Belgian - Pilsner
1.2 kg Belgian - CaraVienne
0.35 kg Belgian - Chocolate
0.2 kg Belgian Candi Syrup - D-90
5.35 kg Total
Hops

21 g Tettnanger Boil 60 min
21 g Styrian Goldings Boil 30 min
10 g Saaz Pellet 3.5 Boil 5 min

Mash Guidelines

15 L Infusion 66 C 80 min
11.5 L Sparge 65 C --
Yeast
White Labs - Abbey Ale Yeast WLP530

 

[pdxal]

Keep the chocolate out of it, no place in a dubbel.
Too many try to color correct with chocolate and ruin them. Dark fruit is what you are going for, and a little spicy with the Westmalle yeast and Tettnanger/Saaz. Darkness should come from candi sugar and caravienne.

 

[catdaddy66]

http://www.candisyrup.com/recipes.html

Here you go. About 2/3 the way down the page.

Awesome info in that link! Subscribed.