dubell and saison

[wilfh]

First up is a Dubbel that started as Seymour's Fruity Dubbel on here somewhere.
I thought that the Pacific Gem might work as a hot soak as it has blackberry notes in there and also needs using up. Any comments.
I like the idea of a little coriander in it after having a Slaapmuske bruin that was delicious fruity and spicy.

fruity dubbel? (Belgian Dubbel)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 6.58 %
Colour (SRM): 14.2 (EBC): 27.9
Bitterness (IBU): 21.0 (Average)

54% Pilsner
26% Vienna
10% Candi Sugar, Clear
7% Caramunich I
3% Special-B

0.6 g/L Challenger (6.1% Alpha) @ 90 Minutes (Boil)
0.6 g/L Cascade (7.8% Alpha) @ 40 Minutes (Boil)
0.6 g/L Styrian Golding (4.4% Alpha) @ 15 Minutes (Boil)
0.8 g/L Pacific Gem (13.7% Alpha) @ 0 Minutes (Aroma)

0.4 g/L Irish Moss @ 15 Minutes (Boil)
8.0 g/L Raisens @ 15 Minutes (Boil)
0.2 g/L Coriander Seed @ 5 Minutes (Boil)

Fermented at 18°C with WLP500 - Trappist Ale

Notes: "HOCHKURZ" MULTI-STEP MASH:
30 min at 144°F/62.2°C
40 min at 154°F/67.8°C
10 min at 170°F/76.7°C


Second up is a Saison as I've managed to get my hands on some Dupont saison bottles and I intend to step up the dregs.
I am not sure about this one the not having done one before.
I've put it together after a bit of reading but probably not enough. I really like the idea of the marmalade in it and was inspired by Seymour's Marmalade Saison.

Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 4.4 (EBC): 8.7
Bitterness (IBU): 18.9 (Average)

75.25% Pilsner
9.87% Rye Malt
8.86% Wheat Malt
3.01% Acidulated Malt
3.01% Flaked Oats

1.2 g/L Bramling Cross (6.5% Alpha) @ 90 Minutes (Boil)
1.2 g/L Hallertau Mittlefrueh (5.2% Alpha) @ 0 Minutes (Aroma)

0.4 g/L Irish Moss @ 15 Minutes (Boil)
20.0 g/L Marmalade @ 5 Minutes (Boil)

Fermented at 18°C with Du pont bottle yeast

Step mash- something like 20 min @ 50, 50 min @63, 10 min @ 67 although I'm still learning the ropes on step mash.

I am not sure about the Hops. I also have WGV and more Cascade and Challenger to hand.

the plan is a double brew day if I can get it all in!

Any comments gratefully received.

Any credit should go to Seymour as he is the originator of much of the above.
Wilf

[Barley Water]

As far as the Dubbel goes as long as you are spending on Belgian candi sugar I would try to get the dark stuff because it will add flavor to your formulation. WLP500 is the Chimay strain and it will do a fine job but be warned, it is very fruity and it will also tend to throw off alot of bananna which is considered a flaw in that style. Don't let the temperature get out of control or it can get to be a little much. I ended up switching to the Westmallle strain on the last batch I did and was lucky enough to win a metal in a very large competition for whatever that's worth.

[zgoda]

Candi sugar (rocks) adds close to nothing to beer. Make your own candi syrup from table sugar and yeast nutrient with a drop of lactic acid, use muscovado sugar, even dark invert will be better.

I like Rochefort yeast but it all goes down to personal taste and preferences. Achouffe strain is nice too, clears much better than others.

[wilfh]

Thanks for that. The reason I was using 500 was because I have the cake from an orval ish thing that's on the go att the
Moment.
Will look at the candi sugar and will probably have a go at making some.
Thanks for the suggestions
Any comments on the saison as that really is a bit if an unknown for me and I'm not sure about the hop schedule.
Wilf

[dynamic dave]

Using DuPont Saison yeast you might want to ferment at high temperature 29-35c.
If you have a problem with a stuck fermentation do you have a backup yeast?

[wilfh]

Hmm
No to be honest I don't have a back up plan.apart from chulturing more bottles in case which wouldn't be a problem
Any other suggestions. My heating is a new toy so don't know if it goes that high but hopefully will help.
Wilf