Dubbel / Trippel

PieOPah · Post by **PieOPah** » Tue Dec 05, 2006 2:14 pm

A while ago I tried my first Dubbel and I must say that I loved it (any decent recipes would be greatly appreciated).

After that I thought I would try a Trippel. The oppurtunity arose when I was in a bar with my mates. Ordering a half (I was ill that day) I was surprised at how light it was compared to the dubbel I had tried several weeks previously.

Tasting the beer I would have sworn blind it was a wit bier. Are the 2 styles that similar or was I not drinking a trippel?

Anyway, if anybody does have a decent dubbel recipe I would love to try and make my own.

Thanks.

flytact · Post by **flytact** » Tue Dec 05, 2006 2:36 pm

Two quick and easy ones from a homebrew shop here in the US. Sorry about the units.

Dubbel
* 10 lbs. Dingemans Pale Ale
* 0.5 lbs. Dingemans Caramunich
* 0.25 lbs. Dingemans Special B
* 1 lbs. Dark Belgian Candi Sugar
* 1 oz. Hersbrucker (60 min)
* 1 oz. Saaz (1 min)
* Wyeast #1214 Belgian Ale Yeast.
Mash Schedule

* 122Ã‚Â° F for 20 minutes
* 153Ã‚Â° F for 60 minutes
* 170Ã‚Â° F for 10 minutes

Tripel
* 11.5 lbs. Dingemans Pilsner
* 0.75 lbs. Dingemans Caramel Pils
* 1 lbs. Honey
* 1 oz. Northern Brewer (60 min)
* 1 oz. Saaz (1 min)
* Wyeast #3787 Trappist High Gravity.
Mash Schedule
* 122Ã‚Â° F for 20 minutes
* 153Ã‚Â° F for 60 minutes
* 170Ã‚Â° F for 10 minutes

Cheers!

PieOPah · Post by **PieOPah** » Tue Dec 05, 2006 2:41 pm

Thanks flytact

Looking at the recipe for the Tripel it would suggest that I had been served a wit and not the drink I expected!

steve_flack · Post by **steve_flack** » Tue Dec 05, 2006 2:52 pm

Here's one but it's a bit complicated - perhaps too complicated. It was very nice though

OG 1.072 ABV 7.7% Efficiency 75% for 20L

Pale Malt 2.15kg
Munich Malt 1.64g
Aromatic Malt 550g
CaraPils 275g
CaraMunich 40 140g
Special B 140g
Chocolate 30g
Sugar 750g

Add sugar in boil

Mash with a single infusion mash at 65C

Hops

Golding (6.2% alpha) 40g - Start of Boil
Tettnang (4.5%) 20g - at turn off

IBU 22

Yeast

White Labs WLP530 (Westmalle)

The yeast is very vigorous but doesn't like being dropped below 18degC. Mine stalled at 1.030 because it got too cold but did reach the expected FG in the keg after 6 weeks.

For tripels think pale or lager malt (or that low colour pale stuff). Use a bit of aromatic or melanoidin to boost maltiness and use about 10-15% sugar otherwise it will taste like a barley wine. Aim for OG 1.080 at least. Hop as you see fit - some are bitter (Westmalle - about 35IBU) some are not. Use noble european hops for aroma/flavour (Saaz, Tettnang, Halertau etc). Use them or perhaps Styrians or Goldings for bitterness. Use a proper Belgian yeast - liquid (WLP500 is Chimay, WLP-530 is Westmalle, WLP-570 is also supposedly good. I've personally used WLP-575 in a Leffe blond style beer and it was great) or you could try dry...maybe S-33 (I've never used this one. I've used T-58 but I don't think that's suitable. It's more of a Wit yeast).

Matt · Post by **Matt** » Wed Dec 06, 2006 10:56 am

PieOPah wrote: Ordering a half (I was ill that day)

TheBigEasy · Post by **TheBigEasy** » Wed Dec 06, 2006 11:26 am

PoP,
Where were you served this Trippel and do you remember what it was called?

PieOPah · Post by **PieOPah** » Wed Dec 06, 2006 12:13 pm

it was in Clapham in a 'Micro Pub' - dunno what the beer was called. I just saw that it was on tap and asked for that (my mate got the round in)

mysterio · Post by **mysterio** » Wed Dec 06, 2006 1:40 pm

There's a brewery in Strathaven (where I live) that used to do a 'Spruce Trippel' (which was actually a Dubbel) before they sold it to a brewery in Alloa. It was very tastey indeed and I plan to replicate it when I can pick some spruce tips in the spring.

I recommend reading Rajotte's 'Belgian Ale' book in the Beer Styles series. Trippel's have an OG of around 1.070 - 1.095 and are very pale in colour using only base malt and candi sugar. Dubbel's are dark and have an OG of around 1.063 - 1.070. Both require a good few months ageing to get the best out of them.

PieOPah · Post by **PieOPah** » Wed Dec 06, 2006 1:43 pm

I'm definately gong to be making a Dubbel. The one I had I loved so to have my own supply on tap will be divine

steve_flack · Post by **steve_flack** » Wed Dec 06, 2006 2:23 pm

The 'Brew Like a Monk' book is very good. Not heavy on recipes but very good for getting a feel for the styles.

mysterio · Post by **mysterio** » Thu Dec 07, 2006 2:18 pm

PieOPah wrote:I'm definately gong to be making a Dubbel. The one I had I loved so to have my own supply on tap will be divine

Let us know what recipe you decide on, Wyeast & White Labs have a nice selection of Belgian yeasts to experiment with

PieOPah · Post by **PieOPah** » Thu Dec 07, 2006 3:27 pm

I'd been playing around with a recipe previous to my original post. I have now modified my original inline with some of the different ideas that I have been given.

The recipe is posted on my website and is called 'Dubbel Trubbel'

mysterio · Post by **mysterio** » Thu Dec 07, 2006 3:39 pm

Looks good PoP but I would use more sugar than that, that amount of malt might end up a bit sweet.

PieOPah · Post by **PieOPah** » Thu Dec 07, 2006 3:42 pm

How would adding more sugar reduce the sweetness?

I know that the sugar itself is 100% fermentable (AFAIK) but how does this effect the sweetness from the malt?

bitter_dave · Post by **bitter_dave** » Thu Dec 07, 2006 3:51 pm

PieOPah wrote:How would adding more sugar reduce the sweetness?

I know that the sugar itself is 100% fermentable (AFAIK) but how does this effect the sweetness from the malt?

I think mysterio is suggesting that you replace some of the malt for sugar, so that you end up with less unfermented malt sugars for the same abv.

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL

Dubbel / Trippel

Dubbel / Trippel

Re: Dubbel / Trippel