All Grain Plus Extract Belgian Dubbel homebrew recipe. This homebrew recipe uses the following ingredients: Viking Pilsner Malt, Briess Raw Wheat, Belgian Dark Candi Syrup - BE
, Magnum Hops, Saaz Hops, White Labs Trappist Ale WLP500 Homebrew Yeast, 1.5 g Gypsum, 6 g CaCl, 4 ml Lactic acid, Yeast Nutrient.
Fermentables
80% - Viking Pilsner Malt
8
34
2
Mash
10% - Briess Raw Wheat
1
37
2
Mash
10% - Belgian Dark Candi Syrup - BE
1
32
90
Extract
Hops
Magnum
0.3
Pellet
FirstWort
90 min(s)
14.4
15.8
Saaz
0.5
Pellet
Boil
10 min(s)
2.8
1.7
Yeast
White Labs Trappist Ale WLP500
81%
Other Stuff
1.5 g Gypsum
1
each
Mash
6 g CaCl
1
each
Mash
4 ml Lactic acid
1
each
Mash
Yeast Nutrient
0.5
tsp
Boil
Mash Steps
Protein Rest
Direct Heat
119
20 min
Beta Saccharification
Direct Heat
142
30 min
Alpha Saccharification
Direct Heat
160
30 min
Mash-Out
Direct Heat
170
10 min
Special Instructions
1.Target mash pH of 5.2 @ mash temp
2.1.5 qts water/lbs. grist
3..5:1 sulfate chloride ratio
4.add yeast nutrient @ 10 min
5.Chill to 68F, pitch 1/2 of the washed yeast from previous single batch
6.Aerate 60 minutes with aquarium pump
7.Fermenting actively after 24 hours
8.Temp has risen to 80F spontaneously after 48 hours
9.Temp dropped to 75F, held there 10 days total in primary
10.Racked to secondary for 2.5 weeks @ 55-62F
11.bottled w/ 5 grams EC1118 rehydrated champagne yeast and 6 oz table sugar
First of all, this beer is well over carbonated. With that being said, it is still pretty great! Murky reddish-brown in color with a huge and unrelenting off white head and lots of bubbles streaming to the top. Aroma is like straight up juicy juice: tart cherries, raspberries and apple. Slight lemony, grassy hops and a distinct sweet maltiness. Flavor is slightly tart with rich notes of cherry, raspberry and apple and rich malt like a corn tortilla covered with caramel syrup, (sounds odd, I get a pleasant corn tortilla like character from this pilsner malt. DMS? Idk, I like it, though.) Well balanced spice, (clovey alcohol) and low bitterness. Medium body although the over carbonation gives it an almost weightless mouthfeel. The high carbonation would be pleasant if it were just less. Will definitely keep tweaking this recipe, just getting the carbonation under control and maybe pulling fermentation temp down. Maybe not, I kinda like the funky fruit bomb.
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