Dubbel: From Stoopsitters Brewing 's BrewBlog

Dubbel

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

Specifics

Style:	Belgian Dubbel
Brewer:	Dustin Zastera
Brew Date:	January 29, 2012
Yield:	5 gallons
Color (SRM/EBC):	24.2/47.6
Bitterness (Calc):	25.5 IBU (Tinseth)
BU/GU:	0.33
Calories:	249 (12 ounces)
Conditioning:	Bottles
ABV:	8.9%
ABW:	7%
Bottling ABV:	9.4%

Batch No:	80
OG:	1.077
OG (Plato):	18.65° P
Target OG:	1.077
Reading 1:	1.031 (3 days)
FG:	1.010
FG (Plato):	2.56° P
Target FG:	1.008
Real Extract:	5.47° P
App. Atten.:	86.3%
Real Atten.:	70.7%

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

Method:

All Grain

Initial reading 18.5B

Signs of fermentation at 4 hours, krausen forming at 6.

Reading 10.8B@7days.

The refractometer reading went down to 9.8B initially, then appeared to go back up reaching a steady 11B. The flat beer tasted dry enough and had been stable over 5 weeks, so it was bottled. Bottled on 4-3-2012 with 5oz table sugar, 20x22oz and 8x12oz.

(Turns out it did actually finish high. Hydrometer reading at at 1.022, inline with the refractometer readings.)

Color was good, but the flavor was subdued and the attenuation poor. Higher fermentation temps would help with the issues. And seriously, past me, what were you thinking with the pale malt - pils for the win.

Comments

The goal here is make something like Rochefort 8 using a Rochefort-like process. BLAM reports: -A mash schedule of 135F, 145F, 165F and 172F managed by infusions. -Small amounts of wheat starch (not malt) -Dark and light sugars with a small corriander charge with the last hop addition. -Styrian goldings and hallertau. Carbed to 3.5 vol. -89% attenuation, OG 1.079. Calculated FG of 1.008. -22 IBU, ~30 Lovibond -Pils and caramel malts for grainbill, probably from Dingemans Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels. Additional sources report: -90 minute boil with bittering at 80 and aroma at 10 -5% wheat starch (used to be corn starch) -Ferment starts at 66F, increasing to 73F All sources agree on WY1762. Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar. Not that the pictures are authoritative. Some sources report 32 pppg for refined starch, the same as honey. Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar. Next time: -2-4oz of De-husked Carafa III should deepen the color quite a bit without changing the flavor too much. -Back off on the Special B if it's too assertive -Corriander?

The goal here is make something like Rochefort 8 using a Rochefort-like process.

BLAM reports:
-A mash schedule of 135F, 145F, 165F and 172F managed by infusions.
-Small amounts of wheat starch (not malt)
-Dark and light sugars with a small corriander charge with the last hop addition.
-Styrian goldings and hallertau. Carbed to 3.5 vol.
-89% attenuation, OG 1.079. Calculated FG of 1.008.
-22 IBU, ~30 Lovibond
-Pils and caramel malts for grainbill, probably from Dingemans

Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels.

Additional sources report:
-90 minute boil with bittering at 80 and aroma at 10
-5% wheat starch (used to be corn starch)
-Ferment starts at 66F, increasing to 73F

All sources agree on WY1762.

Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar. Not that the pictures are authoritative.

Some sources report 32 pppg for refined starch, the same as honey.

Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar.

Next time:
-2-4oz of De-husked Carafa III should deepen the color quite a bit without changing the flavor too much.
-Back off on the Special B if it's too assertive
-Corriander?

Malts and Grains

12.00 pounds	Rahr Pale Malt (2-Row)	94.1% of grist
0.75 pounds	Belgian Special B Malt	5.9% of grist
12.75 pounds	Total Grain Weight	100% of grist

Adjuncts

0.75 pounds	Candi Sugar, Dark
0.65 pounds	Corn Starch
0.75 pounds	Candi Sugar, Clear

Non-Fermentables

.15 Oz	Coriander Seed @ 10 minutes
1	Whirlfloc @ 10 minutes
1 t	Yeast Nutrient @ 10 minutes

Hops

1.70 ounces	Styrian Golding 4.9% Pellets @ 80 minutes Type: Bittering Use: Boil	8.3 AAUs
1.00 ounces	Hallertauer Hersbrucker 1.5% Pellets @ 10 minutes Type: Aroma Use: Aroma	1.5 AAUs
2.70 ounces	Total Hop Weight	9.8 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Belgian Abbey II
Manufacturer:	Wyeast
Product ID:	1762
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	65–75°F
Amount:	1500 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

Strike with 13qts@149F to hit 135F - rest 15 min. Infuse with 3qts@boil to hit 145F - rest 45 min. Infuse with 10qts@boil to hit 165F - rest 30 min. Infuse 6qts@boil to hit 172F - rest 15 min, mash out. Drain the tun and start the boil. Sparge with an additional 1 gallons at 172F and collect in a separate pot and add additional sugars. Boil both pots separately and combine at 60 minutes. Continue boiling, adding bittering to the main boil at 80 min and aroma at 10 min. along with Whirlfloc, nutrient and corriander.

Strike with 13qts@149F to hit 135F - rest 15 min. Infuse with 3qts@boil to hit 145F - rest 45 min. Infuse with 10qts@boil to hit 165F - rest 30 min. Infuse 6qts@boil to hit 172F - rest 15 min, mash out. Drain the tun and start the boil. Sparge with an additional 1 gallons at 172F and collect in a separate pot and add additional sugars. Boil both pots separately and combine at 60 minutes. Continue boiling, adding bittering to the main boil at 80 min and aroma at 10 min. along with Whirlfloc, nutrient and corriander.

Special Procedures

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T corn syrup. Cooked 4 hours at 270F, with an ending at 320F to hit hard crack. The color is just a shades darker than dark brown bottle glass of the same thickness.

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T corn syrup. Cooked 4 hours at 270F, with an ending at 320F to hit hard crack. The color is just a shades darker than dark brown bottle glass of the same thickness.

Fermentation

Primary:	14 days @ ° F
Secondary:	44 days @ ° F
Age:	21 days @ ° F

Dubbel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual
Strike Water Amount:	4.2
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:	1.077 / 18.7° P

Brew Day Notes

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.