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Recipe – Belgian Dubbel

16/08/2013

I usually enjoy the more hop-forward variety of beers but there is something very enjoyable about Belgian beer (if such a generalization is allowed here), trappist or abbey beer especially. So in the hopes of creating something malty and dark to sip in the cold fall months to come I’ve put together a fairly simple recipe of a Belgian Dubbel in anticipation of a brewday which hopefully will be tomorrow depending on how my yeast starter does.

Earlier this year I bought a copy of “Brew like a monk” by Stan Hieronymus which is a very comprehensive book about the various “abbey” and strong styles. Although it doesn’t hand out that many recipes (which is a good thing in my opinion) it gives a lot of information on how the real thing is brewed and also talks a lot about the rich history of the brewing monasteries. All in all a good read and a good inspiration.

The maltbill is fairly simple with pale malt, special B and some dark syrup. Most of the recipies that I researched had a far more complex maltbill but I’d rather go with something simple and then add variety in later tries if I feel that the resulting beer lacks malt complexity.  The syrup is a local variety that is available in almost every store, widely used in baking. My experiences with it is from baking gingerbread near christmas and to my taste it has nice rummy/molasses tones (of course you have to taste it when baking!) so I hope it will impart some of that in to the beer. The pale malt instead of pilsner will hopefully give a nice malty backbone which the Special B will compliment with raisiny notes.  Originally I was planning to use Wyeast Trappist High Gravity 3787 yeast but the smack pack was too old and the starter didn’t take off (glad I did the starter to find out) so I took some washed Wyeast 3522 that I used earlier this year in a light table beer and put it in a 1,5 litre starter. It had a nice fruity character with a hint of clove in the earlier beer.  I was looking for a more phenolic profile with the 3787 but if the yeast is viable that is what I’ll be using tomorrow.

Recipe
—————-
Target Batch Size (Litres): 11.00
Total Grain (Kg): 3,1
Anticipated OG: 1.067
Anticipated SRM: 20,6
Anticipated IBU: 22,9
Wort Boil Time: 60 Minutes

Fermentables
—————–
84,0%      – 2,6 kg Weyermann – Pale Ale Malt
5,0%        – 150g Special B malt
11,0%      – 350g Dark Syrup

Hops
——–
20,0g Hallertau Tradition (Pellet, 6.00% AA) @ 60 min for 22,9 IBU

Extras
———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
½ Teaspoon Calcium Chloride in mash
½ Teaspoon Sodium Carbonate in boil

Yeast
———
Wyeast 3522 – Belgian Ardennes

Mash
———————–
16 Litre BIAB @ 63 Celsius for 60 mins

Edit 20/3/14 : Re-brewed with Wyeast 3787 as originally intended.

Tasting here

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From → Recipes

2 Comments
  1. Wait a second here. Are you describing the dark karo syrup. And if so,, are you somehow thinking that karo and Belgian dark syrup are the same thing?

  2. Thanks for the comment gbrat. Karo syrup as far as I know is corn syrup, the one available here is made out of sugar beet. Since I have not tasted Belgian dark syrup I can’t really comment on how similar it is to the real thing, I just enjoy the flavours and want to see how they come across in the beer.

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