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Brew Log 1.13.11 Dark Dubbel

January 13, 2011 Leave a comment

After a heavy snow and several days cooped up in the house.

recipe at http://hopville.com/recipe/444871/belgian-dubbel-recipes/dubbel-4

7 gallons on the fire at 12:45

strike temp 166 at 1:20, this is 1.5 degrees less than calculator; aiming for 154.

added the new bag Chloe and Allen made for me, and 14 lbs grains, ended at temp: 156/157.  a bit high so i threw in a handful of snow, down to 152 within 2 minutes of adding grains. After 40 minutes temp down to 147 (cold out) so added heat to 154. at 55 minutes up to 160. Mash out at 65 minutes at 169.

about 5.5 gallons in kettle right after pulling bag. Drained bag and got over half a gallon. “sparged” bag (dumped hot water over bag in 5 gallon bucket) with @1.5 gallons hot water, got another gallon or so to add to kettle at about 1.030.

added sugars, boil, add hops at 3. added 1 gallon cool water at 3:40 to get up to 7.4 gallons. t00k a while to get back up to boil and then lost a bit to boil over, not much.

did not cool, just let it sit in the cold air, took very long too cool down.

Ended up with 6 gallons at 1.062 or so, then added @ 1 lb of sugar (boiled with water, cooled) to get OG up a bit more, probably ended with OG @ 1.068 or so.

Categories: Brew Log, Dubbel

Ommegang Abbey Ale clone

December 9, 2010 Leave a comment

Love the Abbey Ale from Ommegang. I made a dubbel before but missed my mark. Thinking about it, Ommegang’s Abbey really has what I think of when I think dubbel. Reading around shows they use complex spices with a very light touch.

I found a few clone recipes and an interesting tidbit:

that article is from BYO and has a huge error! Should be Briess Extra Special Roast (Briess Special B) not Special Roast…

this kind of lines up with what I found from my first try with a dubbel, I wanted to add more special B, which is very similar to extra special roast.

 

see: http://hopville.com/recipe/444871/belgian-dubbel-recipes/dubbel-4

Categories: Dubbel, recipes

Brew Log 1.24.10 – belgian dubbel

January 24, 2010 1 comment

Reusing the abbey ale yeast from the trippel I just moved to secondary. Dubbel recipe here https://brewlogblog.wordpress.com/2010/01/19/belgian-double/

Nice rainy cool day. Almost forgot to put the bag in the water.

7.5 gallon strike at 160.

added grains and stirred, immediate drip to 149 then slowly to 144 over first 40 minutes

flame on to 156, held for 20 minutes

hopped, boiled etc. thermometer cracked…

ended up with 5.25 gallons at 1.062, added 2+ cups of belgian abbey yeast collected from previous triple.

not as clean as I need to be on this one, lets see what happens.

1.28 – gravity at 1.020 – very cloudy with lots of yeast, lighter than expected, straw yellow with caramel brown highlights. I put a glass in the freezer for 20 minutes, 8 oz or so, a good 2.5 inches sediment dropped out. still has fermenting to do. taste is very sweet with sharp yeast bite, spicy.

1.31 – gravity at 1.011 – but still going. will move to secondary in a week.

2.9 – finished at 1.008, abv 7%, a. attenuation 86.5%

tasting notes – overall: nice belgian yeast qualities but too light and thin. flavor has nice belgian yeast present, mildly spicy, hint of orange, thin body, flavor a bit sweet, aroma has brown sugar sweet notes and hints of characteristic belgian spicy fruits or raisins but very mild. very nice and easy to drink, but lacks complexity of dubbel, need real dark candi sugar and more extra special and/or special b or something like that, also could mash hotter for more body. Head does not last at all, no lace. 3.7 – cidery and lack of complexity, very carbonated

Categories: Brew Log, Dubbel

Belgian Double

January 19, 2010 2 comments
7 lbs. Belgian Pils
.68 lbs. Belgian Aromatic (or Melanoidin)
1 lbs. Belgian Caravienne (or crystal 20)
.25 lbs. Extra Special Malt
1.5 lb Demerara sugar
.5 lbs. Invert Sugar
.75 oz. Styrian Goldings (Pellets, 6 %AA) boiled 60 min.
.5 oz. Styrian Goldings (Pellets, 6 %AA) boiled 15 min.
Yeast : White Labs WLP530 Abbey Ale
taste notes
thoughts – before tasting use dark candi sugar and special b, more extra special, munich?
Categories: Dubbel, recipes

Belgian Dubbel

November 12, 2009 Leave a comment

I just listened to the Jamil podcast on the Dubbel. He goes fast at times, but far as I could tell this is what he suggests for a Dubbel.

Gravity from 1.084 to 1.012 yielding ABV of 6.9 abv >> this is not correct

Boil 90 minutes, add hops with 60 minutes left, no flavor or aroma hops, only a little bitter.

Use the traditional Belgian dark candy syrup for flavor, color and alcohol, and some regular table sugar to dry it out.

Mash low at 149 F because grain bill has so much unfermentables, low mash temp will keep it from getting too thick and chewy.

yeast = wlp 530 belgian abbey

pitch at 64, raise over time to 70

(specific mention of caramunich 60 and special b 120)

I put the recipe in beertools and it predicts the brew will be much too dark to meet the style guidelines. Here is the recipe.

10.5 lbs. Belgian Pils (2-row pilsner malt)
1 lbs. Belgian Munich
0.5 lbs. Belgian Aromatic
0.5 lbs. Belgian Caramunich
0.5 lbs. Belgian Special B
0.75 lbs. Belgian Candi Syrup
0.50 lbs. Corn Sugar
0.9 oz. Tettnanger (Pellets, 4.5 %AA) boiled 60 min.
Yeast : White Labs WLP530 Abbey Ale
ideas –
bring down the special b (caramel, raisin, black)
add crystal 10 (caramel, gold) and 80 (nutty, sweet smooth caramel, red deep red)
reduce Belgian candi syrup to lighten color (Smooth taste, good head retention, sweet aroma)
increase caramunich (Caramel, full flavor, copper color)
here is a chimay red clone recipe http://www.brew365.com/beer_chimay_red.php
Categories: Dubbel, recipes

Belgian Dubbel

November 12, 2009 Leave a comment

Belgian Dubbel.

Aroma: Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.

Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Flavor: Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

Overall Impression: A deep reddish, moderately strong, malty, complex Belgian ale.

Dark amber-brown ales with a sweet malty flavor and a slightly nutty aroma that may give way to some hoppy dryness in the finish. Medium- to full-bodied. Low bitterness. Low diacetyl is OK. Aromas and flavors are sometimes derived from unique yeast strains. Small amounts of spices may be added.

Dubbels often are described as having the following characteristics:

taste –  fruitly, bready, burnt sugars, cherry, apricot, alcohol, toffee, fig

aroma – plums, raisins, dates, prunes and vanilla, spiced apple cider aroma,  clove, nut or roast nut

tasted:

brother monk – this is way big, it seems like more than a dubbel, maybe trippel or more, intense flavors of chocolate, raisin, and . Bitter yeast and sweet syrupy

ommegang – more what I expected in a dubbel, sweet carmel, belgian yeast, some additional notes of raisin, prunes, and fruits, balanced and very drinkable. http://forum.northernbrewer.com/viewtopic.php?f=5&t=80919&start=0

Ommegang Abbey Ale Clone

1074 OG 1013 FG
22 IBU 27 SRM 7.8% ABV

5 lb. 9.6 oz. Pilsner malt
2.25 lb. aromatic malt
1 lb. 6.4 oz. crystal 20
2.25 lb. Briess Special Roast malt (50 Lovibond)
2.66 lb. Corn Sugar
6.25 AAU Styrian Goldings (60 min) (1.25 oz. of 5% alpha acids)
.33 oz. Styrian Goldings (0 min)
.25 oz. Curacao Orange Peel
.5 oz. Licorice root
Wyeast 1214 or cultured Ommegang yeast

Step mash with a 10 min. rest @ 113, 10 min @ 144, 15 min. @ 154 and 15 min. @ 162, and 5 min @ 169. Boil for 90 min, adding corn sugar at start of boil. Add orange peel and licorice for final 15 min of boil. Ferment at 76-84 (yes, that hot) Condition for 2 weeks at 28 degrees. Carbonate to 3 vols.

 

Allegash

Categories: Dubbel