Dubbel

[ScottyB-Brewing]

Anyone got any neato tips on making a Dubbel? I've never done one but that's the next brew Imma do. I've seen recipes that include adding Belgian dark candi sugar and also adding raisins and shit like that, but I just don't know folks, I'm thinking I should refrain from all that crap and let the yeast drive the flavors.

Hard to say though being that I have no experience with this style. I don't think I've ever drank one even. I'm brewing it for a homebrew club competition where we have to brew specific styles and junk. Is the Belgian dark candi sugar a good idea? The raisin idea just doesn't seem right to me. And what about the grain bill? I'm scared! Somebody hold me and rub my bottom!

[dmtaylor]

Secrets to an awesome dubbel:

5-10% Special B malt. Tastes like raisins.

Screw the Belgian candi sugar but use regular white cane/beet sugar. It is the same thing and much cheaper.

WLP530 yeast. There is simply no better yeast.

Mash low and slow, 148 F for at least 90 minutes.

Ferment cool around 65 F for the first ~4 days then raise up into the 70s until finished. Do NOT rack the beer at all. Might take a couple weeks to finish and that is okay.

Not much else matters. Those are the keys.

[BDawg]

+1 Dave nailed it.

[Kbar]

All bow to WLP530.............

[ScottyB-Brewing]

Now that's what I was looking for, I had a hunch those recipes I saw on the interweb weren't the best way to go.

I really appreciate it [censored], I couldn't have asked for more

[brewinhard]

I swap out any sugar for dark candi syrup which really adds an interesting depth and complexity to the finished product. I prefer the D-90 syrup for this.

[ScottyB-Brewing]

STATUS REPORT:

I followed Dave's advice and used Special B and mashed low and slow.

I took the FG and it finished at 1.010 which is what I was aiming for, it tasted great even flat, had the subtle raisiny thing, maybe a bit of plum, it started at 1.064 so it's 7.1% ABV, SRM around 13ish.

Thanks again for the tips, I appreciate it, I'll do another update when it's done bottle conditioning.

[BDawg]

Anyone got any neato tips on making a Dubbel? I've never done one but that's the next brew Imma do. I've seen recipes that include adding Belgian dark candi sugar and also adding raisins and shit like that, but I just don't know folks, I'm thinking I should refrain from all that crap and let the yeast drive the flavors.

Hard to say though being that I have no experience with this style. I don't think I've ever drank one even. I'm brewing it for a homebrew club competition where we have to brew specific styles and junk. Is the Belgian dark candi sugar a good idea? The raisin idea just doesn't seem right to me. And what about the grain bill? I'm scared! Somebody hold me and rub my bottom!

You aren't gonna make a good one if you don't even have a clue what they taste like.
Go to the store and pick up a Chimay Red, or Westmalle Dubbel. Russian River must have one, too.