Hi guys,
I'm trying to brew a dubbel with Westmalle in mind. I brewed one that was pretty good about a year ago and I'm trying to give it another go. This is the recipe that I've come up with using mostly Brew Like a Monk as a reference. I'm trying to avoid using Special B or pale malt as the base as I would really like to aim for a more Belgian taste than what I find a lot of non-Belgian dubbels tend to taste like. If anyone has any suggestions on the following it would be greatly appreciated. I really am open to any suggestions though. Most important is that it is drinkable and tasty!
Recipe Specifications
--------------------------
Boil Size: 33.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.49 l
Estimated OG: 1.064 SG
Estimated Color: 61.5 EBC
Estimated IBU: 26.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsen (Dingemans) (3.2 EBC) Grain 1 67.8 %
0.50 kg Munich (Dingemans) (10.8 EBC) Grain 2 8.5 %
0.25 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3 4.2 %
0.20 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 4 3.4 %
0.20 kg Pale Wheat (Dingemans) (3.2 EBC) Grain 5 3.4 %
0.75 kg Candi Sugar, Dark (541.8 EBC) Sugar 6 12.7 %
30.00 g Tettnang [4.50 %] - Boil 60.0 min Hop 7 15.8 IBUs
20.00 g Saaz [3.75 %] - Boil 30.0 min Hop 8 6.7 IBUs
14.00 g Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 9 4.4 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 10 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.43 l of water at 71.9 C 64.0 C 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 25.68l) of 75.6 C water
I also have a number of other caramel malts and some biscuit, chocolate as well as some others. I was thinking of maybe getting rid of the wheat malt, adding some Caramunich II and using only one of either Munich or Aromatic.
Thanks in advance
I'm trying to brew a dubbel with Westmalle in mind. I brewed one that was pretty good about a year ago and I'm trying to give it another go. This is the recipe that I've come up with using mostly Brew Like a Monk as a reference. I'm trying to avoid using Special B or pale malt as the base as I would really like to aim for a more Belgian taste than what I find a lot of non-Belgian dubbels tend to taste like. If anyone has any suggestions on the following it would be greatly appreciated. I really am open to any suggestions though. Most important is that it is drinkable and tasty!
Recipe Specifications
--------------------------
Boil Size: 33.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.49 l
Estimated OG: 1.064 SG
Estimated Color: 61.5 EBC
Estimated IBU: 26.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.7 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsen (Dingemans) (3.2 EBC) Grain 1 67.8 %
0.50 kg Munich (Dingemans) (10.8 EBC) Grain 2 8.5 %
0.25 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3 4.2 %
0.20 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 4 3.4 %
0.20 kg Pale Wheat (Dingemans) (3.2 EBC) Grain 5 3.4 %
0.75 kg Candi Sugar, Dark (541.8 EBC) Sugar 6 12.7 %
30.00 g Tettnang [4.50 %] - Boil 60.0 min Hop 7 15.8 IBUs
20.00 g Saaz [3.75 %] - Boil 30.0 min Hop 8 6.7 IBUs
14.00 g Styrian Goldings [5.40 %] - Boil 15.0 mi Hop 9 4.4 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 10 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.43 l of water at 71.9 C 64.0 C 75 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 25.68l) of 75.6 C water
I also have a number of other caramel malts and some biscuit, chocolate as well as some others. I was thinking of maybe getting rid of the wheat malt, adding some Caramunich II and using only one of either Munich or Aromatic.
Thanks in advance