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Mykel Obvious
05/10/06 09:07 AM  
Dubbel Recipes?
Ok, so I have my Dark Candi Syrup in hand (our club ended up ordering 2 cases to split) and now I am looking for Dubbel Recipes to work with... as this group has the only people I know of who have used the syrup, I thought I'd see who was doing what... I'm still working with extract for the next few brews, but I'm on my way to all grain (have to convert some kegs and finish my Rubbermaid Cooler mash tun)...

So anyone who is willing, please share your recipes

Thanks,

mikey

mallace
05/10/06 10:20 AM  
Re: Dubbel Recipes?
Here's a mash/extract recipe I brewed recently"

4 lbs Alexander's Wheat LME

3.3 lbs Muntons's Extra Light LME

1 lb rolled oats

1/2 lb roasted barley

4 Tbs whole wheat flour

1 lb caramel syrup (1/2 lb table sugar, 1/2 lb corn sugar)

1.5 oz Hallertau (60 minutes)

.5 oz Czech Saaz (15 minutes)

Wyeast 3787 (fermented on a previously used cake)

Grains were mashed at 155 for 30 minutes.

I don't have my brewing notes with me here, so I don't have the gravity figures, but I believe the end product was about 7.5%abv.

The resulting beer is a medium amber-brown, slightly cloudy, and pours a nice, thick, moderately dense head. It is not quite as malty as I was looking for...looking back on the recipe, I would use less wheat next time. But the grain bill is simple enough to let the character of the sugar and yeast come through. This beer, while a bit light in the body, does have a considerable amount of caramel character, and in 750ml bottles, it is starting to develop notes of black licorice. I don't pick up this character in the smaller bottles. I imagine the candy syrup would have a strong contribution in a recipe like this.

Mykel Obvious
05/10/06 10:46 PM  
Re: Dubbel Recipes?
Ok, so here's what I've come up with so far... any pointers, critiques or "DUDE! Don't EVER do THAT's" are greatly appreciated!!!

mikey's Dubbel Dubbel Toil and Trub'l

A ProMash Recipe Report

BJCP Style and Style Guidelines

-------------------------------

18-B Belgian Strong Ale, Belgian Dubbel

Min OG: 1.062 Max OG: 1.075

Min IBU: 15 Max IBU: 25

Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics

----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50

Total Grain (Lbs): 9.38

Anticipated OG: 1.076 Plato: 18.43

Anticipated SRM: 13.6

Anticipated IBU: 20.9

Brewhouse Efficiency: 30 %

Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Potential SRM

------------------------------------------------------------

74.7 7.00 lbs. Muntons DME - Extra Light 1.046 3

10.7 1.00 lbs. Muntons DME - Wheat 1.046 3

10.7 1.00 lbs. Dark Candi Syrup 1.046 150

2.7 0.25 lbs. Munich Malt 1.038 8

0.7 0.06 lbs. Special B Malt 1.030 120

0.7 0.06 lbs. CaraMunich Malt 1.033 75

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time

------------------------------------------------------------

0.33 oz. Tettnanger Pellet 4.50 5.9 60 min.

0.33 oz. Czech Saaz Pellet 3.50 4.6 60 min.

0.50 oz. Styrian Goldings Pellet 5.25 10.4 60 min.

Yeast

-----

White Labs WLP500 Trappist Ale

Water Profile

-------------

Profile: HSV water

Calcium(Ca): 85.0 ppm

Magnesium(Mg): 11.7 ppm

Sodium(Na): 2.3 ppm

Sulfate(SO4): 53.3 ppm

Chloride(Cl): 8.2 ppm

biCarbonate(HCO3): 100.0 ppm

pH: 7.50

Jim Denier
05/11/06 11:11 AM  
Re: Dubbel Recipes?
Mykel,

Is that 30% efficiency correct? Check for holes in your mashtun!! Also, check the Special B color contribution when you pick it up at the store. Mine runs at 250L these days.

Jim

Mykel Obvious
05/11/06 07:20 PM  
Re: Dubbel Recipes?
LOL, yeah, it's right... I'm still doing extract with "not quite mashed" grains (hope to have my all grain setup finished in a month or so)... this one I'm gonna mash in a small pot and batch sparge, so I could come in a little higher than that... the 30% reflects steeped grains instead of mashed...

I don't have a "real" LHBS (don't tell anyone, but it's still technically illegal to brew in Alabama ;-)

I can get a few things (some Munton's grains and some Briess) but for liquid yeast and any Belgian grains I have to order online... the grains should be here in a week, and I'll be sure to note the color of everything (just working off the standard numbers in ProMash for now) and dial in the recipe at that time... hop AAUs are never the same either...

Man I can't WAIT to go all grain so I have better control over the colors and flavors of my beers!!!

later,

mikey

 
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