Home Brew Forum

Hi brewed this to day, something I have been wanting to do for a while now

Belgian Dubbel



Recipe Specifics
----------------

Batch Size (L): 23.00
Total Grain (kg): 7.18
Anticipated OG: 1.072
Anticipated SRM: 21.9
Anticipated IBU: 23.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name
-----------------------------------------------------------------------------
62.5 4.49 kg. Pale Malt(2-row)
11.4 0.82 kg. Munich Malt
4.6 0.33 kg. Special B Malt
4.4 0.32 kg. CaraMunich 40
3.2 0.23 kg. Melanoidin Malt

13.9 1.25 kg. Dark candi syrup (last 15 minutes)




Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
49.61 g. Fuggle Whole 4.00 23.5 60 min.


Yeast:
WLP530 (Westmalle) Stared with a 1Liter starter then bumped this up to 3 Liters

Looks good OB, i've been eyeing up a belgian for a while now, just need to order some yeast.
Where did you get the dark candi syrup from and is it the real thing?

delboy wrote:Where did you get the dark candi syrup from and is it the real thing?

Hi delboy its the really stuff I got it from the home brew company at 1 liter (1.25kg) for 9.99 euro

Here is the link. Brouwland do sell it but where looking for around 20 euro for shipping!

Nice one - Belgian(s) on the horizon for me too, but looks like it's hard to get hold of Belgian speciality grains at the minute...

What sort of fermentation temperatures are you using? I've found these Trappist yeasts can produce some really overpowering esters if you let it get too warm - I've found starting out around 18.deg and letting it rise to 20.deg over about a week seems to work best. Unfortunately, I have a whole batch of Belgian Strong Dark that I fermented too warm with T-58 and it tastes of tinned pineapples.

Hi BarryNL I am fermenting at around 19-20c and letting it rise naturally. The WLP530 is supposed to have slightly less ester than something like the WLP500

Kegged this last Friday 1.012 or so!

I would be very interested in hearing how well you liked the results of your efforts. I usually bottle the entire batch of Belgian brews that I make and I almost have enough 750's to handle another batch. I am just a little scared to keg these Belgian styles, it would be way too easy to loose track of how much was consumed in a sitting until it was too late. For whatever reason, only about 1/2 my last batch carbonated properly so I am very keen on doing another. This time, I think I will try to keep my O.G. down around 1.065 and probably bump up the priming sugars since I think a big rocky head on this style adds to the enjoyment. Anyhow, let us know how your's turns out.

Barley Water wrote:I would be very interested in hearing how well you liked the results of your efforts.

Completely forgot about this thread!

It turned out very nice and well received at our home brew meeting, I do like this yeast as it has a nice rose/honey aroma.

Good result

Any bottles left ?

mysterio wrote:Any bottles left ?

3/4 of a keg