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The Other Dubbel
Belgian Dubbel • Extract • 7.5 gal
OG was very high near 1.075. We like these sweet high alcohol banana brews.
July 13, 2009 pm 05:56pm
1.0/5.0 1 rating
Ingredients (Extract, 7.5 gal)
- 4.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 6 lbs
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2.0 lbs
Candi Sugar Amber
Candi Sugar Amber
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.
- 1.0 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.
- 1.0 oz
Goldings - 5.0 AA% pellets; boiled 45 min
Goldings
Mild. Slightly flowery.
- 1 oz
Goldings - 5.0 AA% whole; boiled 10 min
Goldings
Mild. Slightly flowery.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: B - Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.062 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.018 | |
| Color: | 20.2 SRM | 10 - 17 | |
| Alcohol: | 6.3% ABV | 6% - 7.6% | |
| Bitterness: | 14.4 IBU | 15 - 25 | |
Discussion
Beer went bad...however
2009-08-12 10:32am
We drank it, it was interesting.I was trying to duplicate a beer I made a few months ago which was a very light white wine and champagne like Belgian beer. This was a mix of my own from a brew box from the shop some extra grain and 4 pounds of sugar. The top blew off of the primary and bugs (gnats) got in it. We pushed on and it still had a really bad bug flavor and after sitting in the secondary for a couple of weeks the odor got worse. So in summary it was going to be like the Big Dubbel(11% Lost recipe)with a ton of sugar that is probably why it blew off. I have been adding less sugar lately and we need to be more diligent about using the hydrometer just for better record keeping. I will make this and Belgian beers like this again. Our fermentor is the one-way kegs from Australia so we have to make our recipes bigger to make up the difference which is approximately 8 gallons. But i learned that it isn't 5.6 pounds of sugar for 1% of alcohol it is .56 of one pound of sugar. So in summary i will remember to not add so much sugar to the boil. Maybe after primary fermentation has completed you can add as much sugar as you want just kick off the party again. The yeast strains from White Labs is very strong and can really eat up a ton of sugars it just takes a while.
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