Here is a recipe that I've brewed three times at this point, it's a clone of Westmalle Dubbel that I adapted from Candi Syrup Inc's recipe database (these recipes are a great resource for process and are easy to adapt to GF). I just tasted one at 3 months in and its pretty good!
A few notes:
- I use rice malt as my base as opposed to millet.
- I don't think the beta-glucan rest is necessary in most cases (i use it to help with recirulation for my mash)
- I've had good luck with the Mangrove Jack line of yeasts, and I've used all of the Belgian styles they make. One of the reasons I mention fermentation temps is that when I allowed these to free-rise I got really strong off flavors and phenols. Pitching in the mid 60's and doing a slow controlled rise to the mid 70's is working out well.
- For water, I think the softer the better. I use filtered tap and make very few adjustments, maybe add some calcium chloride to up the maltiness a bit.
- Oxygenation with pure oxygen is a good practice. Just another lever you can pull to control the yeast a bit.
- Even though I keg just about everything now, I still bottle condition the Belgians and age for two to six months depending on style.
I hope this helps.
_____________________________________________________________
Belgian Dubbel - Gluten Free
Brew Method: All Grain
Style Name: Belgian Dubbel
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 4.4 gallons
Boil Gravity: 1.044
Efficiency: 90% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.009
ABV (standard): 7.22%
IBU (tinseth): 29.67
SRM (morey): 25.93
FERMENTABLES:
5.4 lb - Pale Rice malt (59.4%)
1 lb - Buckwheat Malt (11%)
1 lb - Vienna Millet Malt (11%)
4 oz - Gas Hog Rice Malt (2.8%)
13 oz - Belgian Candi Syrup - D-90 (8.9%)
10 oz - Rice Hulls (6.9%)
HOPS:
21 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 17.36
20 g - Styrian Goldings, Type: Pellet, AA: 4.3, Use: Boil for 20 min, IBU: 12.3
MASH GUIDELINES:
1) Temperature, Temp: 104 F, Time: 30 min, Beta-Glucan
2) Temperature, Temp: 168 F, Time: 30 min, Gelantinization
3) Temperature, Temp: 155 F, Time: 75 min, Saccrification
4) Temperature, Temp: 170 F, Time: 15 min, Mash out
Starting Mash Thickness: 1.75 qt/lb
OTHER INGREDIENTS:
1 tbsp - Termamyl, Time: 1 min, Type: Other, Use: Mash
2 ml - Amalyse Enzyme (Diatase), Time: 95 min, Type: Other, Use: Mash
0.5 each - Whirfloc tablet, Time: 10 min, Type: Fining, Use: Boil
0.3 tsp - WLN1000 White Labs Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
YEAST:
Mangrove Jack - Belgian Tripel M31
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: Medium
Optimum Temp: 64 - 82 F
Fermentation Temp: 65 F
Pitch Rate: 1.0 (M cells / ml / deg P)
PRIMING:
Method: Bottle/corn sugar
CO2 Level: 3.0 Volumes
TARGET WATER PROFILE:
Profile Name: Belgian Dubbel
Ca2: 80
Mg2: 12
Na: 27
Cl: 80
SO4: 50
HCO3: 58
Water Notes:
NOTES:
- Oxygenate for 36 seconds.
- Pitch two packs of yeast at 65°.
- After active fermentation begins, lowly ramp up to 78° over 7 days and hold for an additional 7 days.
- Ferment at cellar temps for 1 week and cold crash 1 week.
- Bottle condition at higher temps for two weeks
- Cellar for 6 months