64 replies to this topic

[SchwanzBrewer]

Thinking about brewing a dubbel. I'm considering using the doppelbock black recipe and just changing the yeast.

8% abv

60% vienna
32.5% Munich 9L
7% caramunich 3
.5% carafa 3

25ibu

I forget the wyeas to use.

Thoughts?

[neddles]

Wether it's correct or not, I always think dark fruit (prunes, raisins etc…) when I think of a dubbel. Like Special B and/or dark candy syrup/sugar. Several yeasts would be appropriate but it seems like WY3787 is the one I see used most often in recipes. Not that what you have wouldn't be tasty, it probably would be.

[SchwanzBrewer]

Forgot the sugar. Probably just use cane sugar. What is everyone's take on when to add the regular sugar. I heard recently that it's not necessary to add it later to avoid yeast burn out. Pure echo chamber so far.

[positiveContact]

Forgot the sugar. Probably just use cane sugar. What is everyone's take on when to add the regular sugar. I heard recently that it's not necessary to add it later to avoid yeast burn out. Pure echo chamber so far.

 

I have added sugar in the boil and a couple of days into fermentation.  I don't think it matters much.

[Poptop]

I have added sugar in the boil and a couple of days into fermentation.  I don't think it matters much.

Me too neither.

 

Schwanz, I like your base recipe.  While I like the Dubbel's I do find them to be cloying.  If I were to do one I'd might consider a part if not all of the sugar to be either Turbinado or better yet Pilancillo.

[armagh]

My go-to sugar for a dubbel is candisyrup's D90 and the end of the boil, FWIW. 

[Poptop]

My go-to sugar for a dubbel is candisyrup's D90 and the end of the boil, FWIW.

They do have some exceptional products and their recipe archive is not to shabby either.

[armagh]

They do have some exceptional products and their recipe archive is not to shabby either.

After much trial and error, their dubbel recipe is my default.

[Poptop]

After much trial and error, their dubbel recipe is my default.

Can you narrow that down Sir?

[armagh]

Westmalle.

[SchwanzBrewer]

While I would love to use D-90, you end up using 1 of those packets for 5 gallons. I'm not putting 6 of those things in for a barrel of beer. That's way too expensive.

Westmalle.

 

Clone or just the yeast?

Edited by SchwanzBrewer, 17 November 2015 - 09:35 AM.

[SchwanzBrewer]

Me too neither.

 

Schwanz, I like your base recipe.  While I like the Dubbel's I do find them to be cloying.  If I were to do one I'd might consider a part if not all of the sugar to be either Turbinado or better yet Pilancillo.

 

The million dollar question is, are they cloying because they are under attenuated or because of a ton of crystal malt?

[denny]

Thinking about brewing a dubbel. I'm considering using the doppelbock black recipe and just changing the yeast.

8% abv

60% vienna
32.5% Munich 9L
7% caramunich 3
.5% carafa 3

25ibu

I forget the wyeas to use.

Thoughts?

 

You need candi syrup...yes, you do!  If you want it to be like Westmalle dubbel, go for WY3787.

The million dollar question is, are they cloying because they are under attenuated or because of a ton of crystal malt?

 

Most homebrewed versions are underattenuated and often do use crystal, so it's a double (dubbel) whammy!

My go-to sugar for a dubbel is candisyrup's D90 and the end of the boil, FWIW. 

 

I use the D180 myself.

[SchwanzBrewer]

Denny, the clone on the candi syrup site for Westmalle calles for 2lb per 5 gallons. For my batch that would be $75 worth of syrup. No friggin way am I putting $75 worth of syrup in a batch of beer. I'm contacting them for bulk pricing.

[neddles]

I use the D180 myself.

Denny, can you tell me more about the D-180. I am looking to use it in dark holiday saison here… https://www.brews-br...ales/?p=2169988

 

I have used the D-90 so any differences you have noted between D-180 and D-90 or any flavor descriptors that stand out to you? 

Edited by neddles, 17 November 2015 - 10:39 AM.

[SchwanzBrewer]

Also, I'm gonna have to pick up some Westmalle dubbel on the way home now.

[SchwanzBrewer]

I'm not brewing this beer until the doppel bock is done anyway, and that will give me a cleaner idea what the malt bill will produce and I can go from there adapting the recipe for a dubbel.

[denny]

Denny, can you tell me more about the D-180. I am looking to use it in dark holiday saison here… https://www.brews-br...ales/?p=2169988

 

I have used the D-90 so any differences you have noted between D-180 and D-90 or any flavor descriptors that stand out to you? 

 

Richer flavor, more fruit notes is I guess how I'd describe it.

[HVB]

Also, I'm gonna have to pick up some Westmalle dubbel on the way home now.

Tough research but I think you can handle it!!

[SchwanzBrewer]

Got the bulk pricing. Still fairly expensive. I'm willing to buy a big thing bottle to do some research though. I guess I'm gonna have some beligan beers in my near brewing future.