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SEYMOUR BELGIAN DUBBEL

Third time brewing during this pandemic, and I’m ready for something spicier and boozier (think: Chimay.) Belgian ales aren’t always brewed with spices, and we American imitators always use WAY too much. I did decide to use a blend of spices I like, but aimed for a very very light touch, hopefully emulating natural Belgian yeast traits. “Background strength” as the BJCP guidelines put it.

6 US gallons = 5 Imperial gallons = 22.7 Liters

GRAINBILL
80% = 9.86 lbs = 4.47 kg, Pale Ale Malt (I wanted Pilsener malt but it wasn’t available)
5% =.62 lbs = 281 g, Bulghur Unmalted Wheat
2% = .25 lbs = 113 g, Medium Crystal 30-37L
13% = 1.6 lbs = 726 g, Amber Invert Syrup
TOTAL: 12.33 lbs = 5.59 kg, plus a sprinkle each of gypsum and sodium bicarbonate.

MULTI-STEP MASH SCHEDULE
118°F/48°C for mash-in, 10 min rest
130°F/54°C for 10 min rest
140°F/60°C for 10 min rest, took 25% DECOCTION, brought to boil then added back
149°F/66°C for 60 min rest, then raised to
172°F/78°C, for VORLAUF and LAUTER.

SPARGE to collect 7.5 US gal/6.2 Imp gal/28.4 L

BOIL hard for 2 hours, reducing to 6 US gal/5 Imp gal/22.7 Liters

• 2018 Tettnang Callista hops, 2.9% AA, 2.8 oz = 80 g, first wort addition

• Whirlfloc tablet, crushed and added at 15 minutes remaining

SPICE MIX added at 5 minutes remaining:

• Callista hops, ½ Tbsp = .125 oz = 3.5 g

• Cubeb berries (aka tailed pepper, Java pepper), ½ Tbsp = .125 oz = 3.5 g

• Coriander, 1 tsp = .08 oz = 2.3 g

• Clove, 1 tsp = .08 oz = 2.3 g

• Lime zest, 1 tsp = .08 oz = 2.3 g

CHILL, AERATE & PITCH at 62°F/16.7°C.

YEAST: I didn’t have any real Belgian yeast ready, so I’m going with a dual-strain fermentation. A big Urban Chestnut Zwickel Lager starter, at ale temps so it’ll produce some fruity esters, and Bakers’ Yeast for some spicy phenols.

STATS: 78% mash efficiency and 82% apparent attenuation
OG: 15.4°P/1063
FG: 2.8°P/1011
ABV: 6.83%
IBU: 28
COLOUR: 11, reddish amber
BJCP STYLE: 26B. Trappist Ale - Belgian Dubbel

Very full mash/lauter tun



Homemade amber invert syrup (basically the same as Belgian candi sugar)



Collecting the first runnings



Weighing the first wort hops



Spices



Spice mix: measured, crushed, and mixed



Boiling on the propane burner outside, Assistant Brewer Albus on duty

Cute mutt.


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LeeH wrote: ↑

Tue May 05, 2020 7:33 am

Cute mutt.

Thanks! That's Albus, he's a good boy (mostly.)

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Seymour,
Looking good so far!

I wonder how many people will Google `Cubeb Berries`?

WA

What were you going for with the lower temperature steps in the mash?

I was following the mash schedule of exquisite Bavarian brewery Schönramer actually, as detailed here: https://beerandbrewing.com/greatest-dri ... ewers-art/

The first step is a traditional protein rest, then up through the beta-amylase enzymatic range. For more details: https://www.morebeer.com/articles/Step_Mash_PartII

Glucanases break down beta-glucans and therefore aid lautering by reducing the gumminess of the wort. Proteolytic enzymes — proteinases and peptidases — break down proteins and polypeptides into smaller building blocks, peptides and amino acids, which are essential components for healthy fermentation.

Did you do a decoction for all your steps?