Belgian Dubbel Recipe - Dubbely Bubbley

Recipe Info

Recipe Image

Dubbely Bubbley

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
75 min
94%
Grain: 80% belgian pilsner malt for base, 10% aromatic for malt flavor, 5% Special B for raisin flavor Hops: Bravo for bittering, Hallertau for flavor, Saaz for aroma Yeast: Going for a DuPont and French saison blend as I have it on hand Water Profile: Amber Dry 5.7pH during ferulic acid rest. 5.35pH sacc rest. No airlock, just foil until primary fermentation is complete

This recipe was cloned from Walloon So Soon.

Fermentables

86% - Pilsner - BE
8
36
2
Mash
8% - Belgian Aromatic - BE
0.75
37
5
Mash
5% - Special B - BE
0.5
30
115
Mash

Hops

Bravo
0.35
Pellet
Boil
60 min(s)
13
14.8
Hallertau
0.5
Pellet
Boil
10 min(s)
4.5
2.7
Saaz
0.5
Pellet
Boil
5 min(s)
3.8
1.2

Yeast

Wyeast Belgian Saison 3724
90%
Mangrove Jack French Saison M29
90%

Other Stuff

Gypsum
0
each
Mash
Salt (NaCl)
0
each
Mash
Lactic Acid
0
each
Mash
Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
0
each
Boil
Coriander
0.125
oz
FlameOut
Ginger
0.125
tsp
FlameOut
Black Pepper
0.125
oz
FlameOut
Orange or Lemon peel
0.125
oz
FlameOut

Mash Steps

Ferulic Acid Rest
Infusion
113
30 min
Saccharification Rest
Direct Heat
150
30 min
Saccharification Rest
Direct Heat
162
10 min

Special Instructions

1.
Ferulic mash - 4.5 gallons and add 2.5g Gypsum, 1.00g NaCl
2.
When starting to heat to achieve sacc rest, add 0.65g Gypsum, 0.22g NaCl, and 2.6mL lactic
3.
Sparge - 4 gallons with 2.80g Gypsum, 1.08g NaCl, and 1.8mL lactic
4.
Coriander and spices go in during whirlpool
5.
No airlock until primary fermentation is complete
6.
Will bottle and lay them on their sides during priming
7.
Double the yeast nutrient and oxygen

Tasting Notes (1)

CheeseNips

Tasted on 2/9/2018 by CheeseNips

Notes:

Pours half a finger of foam that dissipates slowly. Color is dark orange and a bit hazy due to stirred up yeast as I side primed these. Aroma is spicy/fruity yeast and a bit of malty sweetness. Flavor starts with spicy/fruity yeast and clove, carries that flavor through and adds some very slight malt sweetness, finishing with a light booziness and clove on the breath. The beer is quite light in body, crisp finish, and some sharpness due to nucleation. I like this beer quite a lot, but the malt presence isn't pronounced as I was hoping for a dubbel. This needs more Special B to improve malt complexity in the taste, so I will try again and bump up 5%. Good drinking beer that, on its own merits, is a 4.5/5 for me but it is not what I was shooting for so 3/5.

Comments

  • CheeseNips

    Scored 22/50 due to being out of style, not enough dark fruit character and too light of color

    5/17/2018 11:09:26 PM

Recipe Facts

Dubbely Bubbley
Belgian Dubbel
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.057 OG
  • 1.006 FG
  • 18.7 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 9.2° SRM Color
  • 94% Efficiency
  • 6.6% ABV Alcohol
  • 186 per 12oz Calories
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