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Spotted Tongue Dubbel Date
Belgian Dubbel • All Grain • 6 gal
Used Medjool dates for this. Racked onto yeast cake from previous batch (Spotted Tongue Pumpkin Saison).
November 30, 2003 am 09:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 0.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 oz
Styrian Goldings - 4.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.5 oz
Styrian Goldings - 4.0 AA% pellets; boiled 30 min
Styrian Goldings
Mild, pleasant.
- 0.5 oz
Styrian Goldings - 4.0 AA% pellets; boiled 5 min
Styrian Goldings
Mild, pleasant.
- 2 lb
Medjool dates, pureed - (omitted from calculations)
Medjool dates, pureed
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Notes
Adjusted mash efficiency to get actual measured OG of 1.070, which was raised by addition of dates not included in calculation. Sugar was actually 2 lbs of Turbinado sugar, not an option. Step mash, 122 for 20 minutes, 150 for 60 minutes. Dates were pureed in some water, and added to mash at 122. The addition of the dates resulted in a very bad stuck mash. Next time, try adding dates to boil instead. Fermented in glass at 60-70 degrees for 14 days in primary and racked to keg for 7 days of secondary before chilling .
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.020 | 1.008 - 1.018 | |
| Color: | 14.2 SRM | 10 - 17 | |
| Alcohol: | 6.5% ABV | 6% - 7.6% | |
| Bitterness: | 20.9 IBU | 15 - 25 | |
Discussion
Spotted Tongue Dubbel
2008-10-13 11:03am
Hi. I brewed your Spotted Tongue Dubbel recipe yesterday. I pureed the 2 pounds of dates and added it to the boil, but even then when I went to cool the wort and rack to the fermentor, there was a ton of pulp from the dates I had to filter out. I didn't mash them because I figure those sugars don't need conversion. I guess we'll see! Thanks for the recipe--the dates are a good idea! --Matt
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