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Dubbel Balls

Dubbel Balls

Belgian Dubbel • All Grain • 6.75 gal

Herbaljoe

A Belgian Dubbel to quench your thirst.

March 3, 2008 pm 01:28pm

4.0/5.0 0 ratings

Ingredients (All Grain, 6.75 gal)

  • 10.6 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 1 lbs Belgian Munich

    Belgian Munich

    Used to increase malt aroma and body with slightly more color.

  • .5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .5 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • .5 lbs Belgian Special B

    Belgian Special B

  • .75 lbs Candi Sugar Dark

    Candi Sugar Dark

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • .5 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.

  • 1.5 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 1 tsp Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)

    Whirlfloc tablet boiled 10 minutes.

  • White Labs WLP530 Abbey Ale

    White Labs WLP530 Abbey Ale

    Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Mash at 149F for 90 minutes. Boil 90 minutes. Ferment at 65F and raise to 70F during the course of a week. *Note: The "Candi Sugar Dark" is the Belgian Dark Candi Syrup.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: B - Belgian Dubbel

Range for this Style
Original Gravity: 1.065 1.062 - 1.075
Terminal Gravity: 1.012 1.008 - 1.018
Color: 22.1 SRM 10 - 17
Alcohol: 7.0% ABV 6% - 7.6%
Bitterness: 22.4 IBU 15 - 25

Discussion

Herbaljoe

Brewed 3/2/08

2008-03-03 1:29pm

Brewed it up and everything went nicely. Pitched a 3 liter starter at 9PM and by morning it was churning vigorously. OG = 1.065 #51

Herbaljoe

Update

2008-04-07 2:41pm

Just wanted to give an update on this one. I've had it kegged for a while now and been pulling samples every week or so. As with some of my other brews, I don't know very much about this style and therefore don't know exactly how it is supposed to turn out. But here is my impression of it so far: First tastings, I was really surprised how much banana aromas there were. I didn't realize the yeast would impart so much banana character. Not much clove or bubblegum, mostly just banana. So much so that it seemed to overpower the malt character, which was disappointing to me because I was really exited about the grain bill and candy sugar in this recipe. Other than that, it turned out just fine - clean finish, nice subtle bitterness, no off flavors or problems that I can detect. Subsequent samples have shown that the banana notes are thankfully decreasing pretty quickly. This is what I was hoping for, and I think this recipe just really needs a good bit of age on it before it truly shines. Pulled a sample the other day and it has become really enjoyable. Still a fairly high amount of banana, but the malt flavors are finally showing through and I can taste the candy syrup a bit. It also has a lot more carbonation now and this seems to help a lot. It helps to cut the banana and slightly sweet character. Drinking it nice and cold seems better too. I think this beer is gonna be really excellent in 6 months. No problem there, I don't mind aging beers. Giving it 4 stars for now, possibly it will be worthy of 5 after some time.

Herbaljoe

EBC

2008-05-18 11:54am

This beer took 1st place in the Belgian Strong Ale category with an overall score of 37 at the New Mexico Enchanted Brewer's Challenge sponsored by the Dukes of Ale. The typical judge comments were: "Well done example but could use more esters and a drier finish..." I agree with them as long as the additional esters aren't banana! ;)

mrcmatt

credit

2009-11-15 10:19pm

That's Jamil's recipe isn't it?

Herbaljoe

yup

2009-11-15 11:23pm

Yupperdoo!

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