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Back to school dubbel

First shot at a Belgian Dubbel. Used a new buffer solution from our local brew shop - it's called "5". Put in the mash rather than my usual 88% lactic acid. 1 TBSP. Did the overnight mash method (ONMM) which I almost always employ. The water in our area is harder than a brick and very alkaline, so I add acid to get the pH down. I can usually hit the mid to high 80's and sometimes 90's using the ONMM and pH adjustment solution. This time I hit 92% almost 93%.

The name comes from the fact that we have 5 kiddo's and 4 of them start back to school in a week - so we needed a celebration beer!

Brewer: Pat Email: pmoss_takethislineout_@rocktenn.com
Beer: Back to school dubbel Style: Belgian Dubbel
Type: All grain Size: 6 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 15 IBU
OG: 1.074 FG: 1.014
Alcohol: 7.8% v/v (6.1% w/w)
Water: Chorine filtered water (3.1 gallons) + 3/8 gallon regular water to cool down mash
Grain: 8 lb. Belgian Pilsner
2.5 lb. Belgian Munich
.5 lb. American victory
.75 lb. Belgian aromatic
.5 lb. Belgian Special B
Mash: 92% efficiency
Mashed in and settled at around 154

Added "5" and mash pH settled @ 5.2

Overnight mash - stopped around 134 degrees the next morning.
Boil: 70 minutes SG 1.064 7 gallons
.7 lb. Belgian candi sugar (Dark)
Boiled for 10 minutes before first hop addition.

Added Belgian candi syrup (dark) with 15 minutes left in the boil - estimate .7 # (1# syrup)

The syrup characteristics are described as: Belgian Candi Syrup - Dark (not D2) - This syrup’s flavor is a mix of burnt sugar, figs, ripe fruit, toffee and dark chocolate. Highly fermentable.

1/2 tsp Irish Moss @ 15 minutes left in the boil
Hops: 1 oz. Saaz (3.75% AA, 60 min.)
.25 oz. Saaz (3.75% AA, 45 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.25 oz. Saaz (aroma)
Yeast: Wyeast VSS - Leuven Pale Ale (#3538) - suitable for Dubbels - distinct spicy character with mild esters

Made 1 quart starter with 3/4 cups LME

Pitched @ 86 degrees F. Water temp out of the tap wouldn't get below 80 degrees F. Not ideal, but I've done it before and want a high fermentation temp anyway.

Recipe posted 08/14/10.