Belgian Dubbel Recipe - RTZ III

Recipe Info

Recipe Image

RTZ III

by on
Extract
5.5 Gallon(s)
3 Gallon(s)
60 min
75%
A new take on my Belgian Dubbel. Trying a different aroma hop, new yeast and adding raisins at the end of the boil. Also not using any corn sugar in the boil. Putting in a pound of wheat for improved mouth feel and head retention. And extending steep to 45 min.

Fermentables

73% - Liquid Malt Extract - Amber - US
10
40
10
Extract
7% - Special B - BE
1
40
180
Steep
7% - Cara 20L - BE
1
42
20
Steep
7% - CaraCrystal Wheat Malt - US
1
42
55
Steep
4% - Belgian Clear Candi Sugar - BE
0.5
36
1
Late
1% - Molasses - US
0.2
36
80
Late

Hops

Perle
0.5
Pellet
Boil
60 min(s)
5.5
6.7
Perle
0.5
Pellet
Boil
45 min(s)
5.5
6.2
Saaz
0.5
Pellet
Boil
30 min(s)
2.6
2.4
Saaz
0.5
Pellet
FlameOut
0 min(s)
2.6
0.0

Yeast

Danstar Abbaye
81%

Other Stuff

Raisins
8
oz
Boil
Yeast Nutrient
2
tsp
Boil
Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
The day before brewing get a yeast starter going. ____ /____ /____ @ ____:_____ (2L starter)
2.
Brew Day ____ /____ /____ @ ____:____.
3.
Bring 2 gal water to 160° put in the grains and hold temp to 150°-160° for 45mins. Check temp and gently stir about every 10min.
4.
While the grains are steeping heat 1 gal of water to 160° in a separate pot. At the end of the steep strain off the grain in a strainer and sparge with the heated water.
5.
Take preboil gravity reading (Pre.B-______ /Pre.G-______) and bring back up to a boil
6.
Add LME and bring back to boil (this is time A____:____), add .5oz Perle hops.
7.
At (A plus :15 ____:____) add .5oz Perle.
8.
At (A plus :30 ____:____) add .5oz Saaz.
9.
At (A plus :50 ____:____) add 1tsp Irish Moss and Candi Sugar.
10.
At (A plus :55 ____:____) add 2tsp Yeast Nutrient and chopped Raisins.
11.
At (A plus :60 ____:____) turn flame off and add .5oz Saaz let steep 10 min.
12.
Cool wort, strain and add water to bring volume up to 5 gal. and temp to 70°. Take gravity reading (B-_____/OG-_______), pitch yeast at (____:____) and aerate.
13.
Rack Day ____ /____ /____, (Brix -______ / R.G.- ______).
14.
Bottling day ____ / ____ / ____ , (Brix-______ / F.G.- ______). ABV- ______%
15.
Yield - _____@12oz=_____ | _____@22oz=_____ | _____@_____oz=_____ | Total-______oz or ______gal.

Tasting Notes (1)

Rizero

Tasted on 7/8/2017 by Rizero

Notes:

Color is a deep near black amber, with good carbonation and a this off white head. Aroma is sweet with some fruit and a note of roasted malt. It has a full body and a rich mouth feel. Flavor is rich and sweet with dark fruits, toffee and a red wine like feel. In the aftertaste the wine note carries on with a slight hint of alcohol. Overall it's very good, this yeast doesn't give the classic banana esters but it has a rich dark fruit taste that comes across in some Dubbels I've had. Need to come up with an all grain version and try another yeast.

Recipe Facts

RTZ III
Belgian Dubbel
  • 5.50 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.089 OG
  • 1.017 FG
  • 15.3 IBU (tinseth) Bitterness
  • 0.17 BG:GU
  • 27.3° SRM Color
  • 75% Efficiency
  • 9.3% ABV Alcohol
  • 306 per 12oz Calories
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