Belgian Dubbel pics, etc.

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Whorst

Belgian Dubbel pics, etc.

Post by Whorst » Thu Mar 13, 2008 12:42 am

I brewed today. Everything went according to plan. I thought I'd get a tad more color from the candi syrup, but I'm happy with the result. Gravity was about 1.064. I pitched a pretty good size slurry from the starter I made a couple of days ago. In a month or so I'll post on the flavor profile. Below are links to the pics.

http://i188.photobucket.com/albums/z74/Whorst/Wort.jpg

http://i188.photobucket.com/albums/z74/ ... ySugar.jpg

http://i188.photobucket.com/albums/z74/ ... ravity.jpg
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zigger1_2000

Post by zigger1_2000 » Thu Mar 13, 2008 6:11 am

Excellent pics. I hope to be making a Chimay clone soon - once I sort my stir plate out to get the starter yeast. Hope yourt brew turns out well. What was the recipe? I'd like to know as I am partial to Belgian beers myslef. BTW I was toying with the idea of making my own candi sugar in a sauce pan. Apparently it is pretty easy as long as you keep stirring the sugar to stop it sticking!.

Cheers

Z :lol:
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oblivious

Post by oblivious » Thu Mar 13, 2008 9:02 am

Nice pics Whorst, what did you think of the candy syrup?
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oblivious

Post by oblivious » Thu Mar 13, 2008 9:03 am

slow fourm :evil:
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steve_flack

Post by steve_flack » Thu Mar 13, 2008 9:22 am

oblivious wrote:Nice pics Whorst, what did you think of the candy syrup?
I've 7kg coming from Belgium...
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oblivious

Post by oblivious » Thu Mar 13, 2008 9:27 am

steve_flack wrote:
oblivious wrote:Nice pics Whorst, what did you think of the candy syrup?
I've 7kg coming from Belgium...
On any other site that might sound doggy :wink:


Are you plaining to brew a lot of Belgians Steve?
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steve_flack

Post by steve_flack » Thu Mar 13, 2008 9:49 am

Nah....I just figured that it was almost as cheap to buy 7kg as it was 2x1kg bottles (which is what I actually wanted). Maybe I'll be able to sell some of it on.
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oblivious

Post by oblivious » Thu Mar 13, 2008 9:51 am

I would be interested if you ever look to sell some
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steve_flack

Post by steve_flack » Thu Mar 13, 2008 9:53 am

Nah....I just figured that it was almost as cheap to buy 7kg as it was 2x1kg bottles (which is what I actually wanted). Maybe I'll be able to sell some of it on.
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Whorst

Post by Whorst » Thu Mar 13, 2008 3:50 pm

The candy syrup was nearly black and tasted lovely. I'm hoping the final product tastes something like Corsendonk Pater Dubbel. I need to do more research and find out if it's really necessary to make this style with 9 different malts! Below is the recipe. I've changed it to meet my 60% mash efficiency.

7 lb Dewolf Pilsen
1 lb Wheat Malt
0.8 lb Dewolf Aromatic
0.5 lb Dewolf Munich
0.4 lb Dewolf Caramunich
0.4 lb Gambrinus Honey Malt (subsitute - Dewolf Caraviene)
0.4 lb Dewolf Special B
0.4 Dewolf Biscuit
Hops:
0.33 ounces Styrian Goldings (90 min)
0.25 ounces Liberty (60 min)
1 lb Dark Belgian Candy
Yeast:
WLP500 - Trappist Ale Yeast
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steve_flack

Post by steve_flack » Thu Mar 13, 2008 4:41 pm

My understanding is that the commercial dubbel recipes are very simple - pils malt, sugar and dark candi syrup. Some might have a bit of caramel malt or a roasted grain. They are nowhere near as complicated as the homebrew recipes you see - most of those however predate the availability of dark candi syrup in homebrew shops.
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Whorst

Post by Whorst » Sat Mar 15, 2008 7:34 pm

It's just about finished! I'm going to rack it next friday and age it for about six weeks and bring it to the Homebrewers Fest.
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