I was about to post an update on my dubbel when I discovered I’d never actually posted anything about said beer. Anyway, back on November 1st, as a promise to my equipment, I brewed an all grain Belgian-style dubbel. I used this recipe from Barley Dog Brewery as a template and changed it a tad based on my desire to not include wheat, and to use hops I had on hand.
As an aside, Barley Dog Brewery is probably one of the coolest homebrew sites I’ve ever seen. The nerd in me loves the BeerXML exports, the DIYer in me loves the project lists, and the wannabe web designer loves the systematic integration of it all.
Anyway, here’s the recipe for a 6 gallon batch:
- 1lbs domestic Munich
- 13lbs American two-row
- 0.50lbs Belgian Special “B”
- 0.50lbs Belgian biscuitGrain, Mashed
- 1lbs Belgian candi sugar, amber
- 0.50lbs Crystal 60L
- 0.25lbs Chocolate malt
- 0.5 oz Galena @ 60 minutes
- 1oz Galena @ 10 minutes
- 1oz Galena @ 5 minutes
- Safbrew S-33 Belgian Ale yeast
- Irish Moss
The original gravity is actually quite low because someone didn’t account for how little water would boil off when the humidity is @ 100%. I ended up with closer to 7 gallons at 1.058, which is now closer to 6 gallons at 1.014 as of transferring to secondary on Saturday.
BTW, my jaw still hurts from the candi sugar. Apparently the cartilage is damaged and I’m not supposed to move it much. My
doctor father suggested a liquid diet of beer, and my attorney wife suggested slim-fast.