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Dubbel

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 1, 2024

Specifics
Style: Belgian Dubbel
Brewer: Dustin Zastera
Brew Date: December 16, 2017
Yield: 5 gallons
Color (SRM/EBC): 27.1/53.3
Bitterness (Calc): 15.4 IBU (Tinseth)
Conditioning: Bottles
Batch No: 146
OG: 1.072
Target OG: 1.069
Reading 1: 1.020  (4 days)
Status: Bottled
BJCP Style Info: Belgian Dubbel
O.G.: 1.062 - 1.075
F.G.: 1.008 - 1.018
ABV: 6.0 - 7.6%
Bitterness: 15 - 25 IBUs
Color: 10 - 17 SRM
Info: A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.
General Information
Method: All Grain

 

 
Comments

12.2B at the start of the boil (grain only).  Sugars added at 30 minutes, slowly and with low flame.

Very fast start to the ferment which was carried out at 66F.

On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 74F to encourage attenuation.
Malts and Grains
11.50 pounds Rahr Pilsen Malt 93.9% of grist
0.25 pounds Belgian Special B Malt 2% of grist
0.25 pounds German CaraMunich Malt I 2% of grist
0.25 pounds Debittered Black Malt 2% of grist
12.25 pounds Total Grain Weight 100% of grist
Adjuncts
0.63 pounds Candi Sugar, Dark  
0.50 pounds Sucrose (Table Sugar)  
Non-Fermentables
0.40 oz. (crushed) Coriander Seed @ 1 minutes  
1 Whirlfloc @ 15 minutes  
1/2 tsp. Yeast Nutrient @ 15 minutes  
5 ea. (crushed) Peppercorn @ 1 minutes  
Hops
0.67 ounces Northern Brewer 9.6% Leaf @ 90 minutes
Type: Bittering
Use: First Wort 		6.4 AAUs
1.00 ounces Saaz 3.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma 		3.5 AAUs
1.67 ounces Total Hop Weight 9.9 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 2000 ml
Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP
Procedure

Mash in: 3.5gal @ 163F -> 148F (1.14); rest 30 minutes

Infuse: 3qt @ boil -> 158F (1.39); rest 60 minutes

Mash out: 1.5gal @boil -> 170F (1.84)

Batch sparge with an additional 2.75gal

Special Procedures

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T honey.  Cooked 4 hours at 270F, with an ending at 280F to hit soft crack.  The color is just a shade darker than dark brown bottle glass of the same thickness.
Dubbel
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 4.1  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.4  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.4  
Post-Boil Amount: 5  
Boil Time: 90  
Original Gravity: 1.072 / 17.5° P  
     
     
     
     
Brew Day Notes
 

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