Which of these two grists would make the better Belgian Dubbel?

[Silver_Is_Money]

Grist #1

12 lbs. Swaen Pilsner (1.9L)
3 lbs. Weyermann Munich I (6.1L)
1 lb. White Wheat (2.5L)
1 lb. D-180 Candi Sugar

Grist #2

14.125 lbs. Swaen Pilsner (1.9L)
1.25 lbs. Dingemans Aromatic (19L)
0.625 lbs. Dingemans Special B (130L)
1 Lb. D-90 Candi Syrup

 

[Big Monk]

Grist #1

12 lbs. Swaen Pilsner (1.9L)
3 lbs. Weyermann Munich I (6.1L)
1 lb. White Wheat (2.5L)
1 lb. D-180 Candi Sugar

Grist #2

14.125 lbs. Swaen Pilsner (1.9L)
1.25 lbs. Dingemans Aromatic (19L)
0.625 lbs. Dingemans Special B (130L)
1 Lb. D-90 Candi Syrup

IMHO? Grist #2. Although I’d up the percentage of D90 to around 8%.

 

[Silver_Is_Money]

IMHO? Grist #2. Although I’d up the percentage of D90 to around 8%.

That brings the finished beer color up a bit. Should I reduce anything to bring the final color back down about 1.5 SRM points, or just up the D90 and let the color go up? Going from 1 lb. of D90 to 1.33 lbs. D90 takes color from 17.3 SRM to 18.8 SRM.

And (per consideration of your comment in another thread) is Lallemand's Abbaye Ale dry yeast (2 packs pitch, rehydrated) worth a shot, or should I go with a liquid yeast and starter, and if so, which liquid yeast do you prefer?

 

[Big Monk]

That brings the finished beer color up a bit. Should I reduce anything to bring the final color back down about 1.5 SRM points, or just up the D90 and let the color go up? Going from 1 lb. of D90 to 1.33 lbs. D90 takes color from 17.3 SRM to 18.8 SRM.

I wouldn't. Also keep in mind that D90 is not 90L, but rather 90 SRM which is more like 67L. So I bet you are right where you want to be if you input 67L rather than 90L.

And (per consideration of your comment in another thread) is Lallemand's Abbaye Ale dry yeast (2 packs pitch, rehydrated) worth a shot, or should I go with a liquid yeast and starter, and if so, which liquid yeast do you prefer?

I think Abbaye is a good yeast, particularly in darker Belgian (read Trappist here) style ales. I would calculate the gram amount you need based on pitch rate and OG and pitch that amount rather than just tossing 2 packs in, unless 2 packs is what is required.

 

[Silver_Is_Money]

I wouldn't. Also keep in mind that D90 is not 90L, but rather 90 SRM which is more like 67L. So I bet you are right where you want to be if you input 67L rather than 90L.

Wow, good catch! I learned something there!!! And yes, it is right where it should be. Thanks!!!!

What is your opinion on adding things like ground coriander or orange peel/zest?

And lastly, is Sterling a good hop for the style? It is very spicy.

 

[Big Monk]

What is your opinion on adding things like ground coriander or orange peel/zest?

For Rochefort clones I use Coriander at 0.13 g/l and for Patersbier I use Coriander at 0.13 g/l and Sweet Orange Peel at 1.47 g/l. Certainly no harm in trying it out in the darker styles but I typically don't.

And lastly, is Sterling a good hop for the style? It is very spicy.

I can't speak to Sterling but I love German Magnum and Styrian Goldings at 70%/30% BU at 60/20 minutes respectively. I am on a mission to limit my ingredients to the bare essentials. Grains are down to 7 varieties, Hops down to 5 varieties, Yeasts down to 4 varieties, Sugars down to 4 varieties, etc.

 

[deadwolfbones]

You might find this mega-thread from BeerAdvocate's homebrew forum helpful: https://www.beeradvocate.com/commun...erfect-dubbel-how-we-got-there-thread.607165/

 

[Silver_Is_Money]

Sterling is a Saaz cross with noticeably higher Alpha Acids (by about 2X to 2.5X) and greater resistance to diseases. It is sometimes referred to as a Super Saaz, or as Saaz on Steroids. But you use less of it accordingly, so the excessive spice/steroids part gets toned down.

An IPA analogy might be the comparison of Centennial to Cascade.

 

[Silver_Is_Money]

Here in the USA I believe that what we call coriander is specifically the seeds of the cilantro plant, but in Europe and the UK the green plant itself (leaves and stem) appear to be called coriander. So just to clarify, is your 0.13 g/L recommendation for the ground seeds part, or the diced/chopped green cilantro plant part?

I've never heard of "sweet" orange peel. Is it available at LHBS outlets?

 

[deadwolfbones]

Here in the USA I believe that what we call coriander is specifically the seeds of the cilantro plant, but in Europe and the UK the green plant itself (leaves and stem) appear to be called coriander. So just to clarify, is your 0.13 g/L recommendation for the ground seeds part, or the diced/chopped green cilantro plant part?

It's definitely the seed. I haven't heard of anyone using coriander leaf in beer. (Thank god.)

 

[Big Monk]

Here in the USA I believe that what we call coriander is specifically the seeds of the cilantro plant, but in Europe and the UK the green plant itself (leaves and stem) appear to be called coriander. So just to clarify, is your 0.13 g/L recommendation for the ground seeds part, or the diced/chopped green cilantro plant part?

I've never heard of "sweet" orange peel. Is it available at LHBS outlets?

Seeds.

Sweet orange peel can be had at the LHBS or I grab Valencia Orange peel from the grocery store spice section as well sometimes.

 

[z-bob]

Here in the USA I believe that what we call coriander is specifically the seeds of the cilantro plant, but in Europe and the UK the green plant itself (leaves and stem) appear to be called coriander. So just to clarify, is your 0.13 g/L recommendation for the ground seeds part, or the diced/chopped green cilantro plant part?

I've never heard of "sweet" orange peel. Is it available at LHBS outlets?

You want dried coriander seed. (the green parts taste totally different ) Sweet oranges instead of sour or bitter Seville oranges (which are very hard to find.) Temple oranges or Valencia (etc) from the grocery store should work. Or use tangerine peel and you don't have to worry about the bitter pith.