This weekends Dubbel! Feedback welcome :)

[Wobjack]

Hey all!

Can't wait for the weekend to roll around, brewing my third Dubbel and trying to nail a recipe. Obviously I'll let you all know how it turns out. I'm going to make my own Candi sugar or syrup too :)

I've got the following, feedback on the recipe and method would be most welcome!


Pils malt: 4.5kg
Munich malt: 650g
Aromatic: 250g
Special B: 230g
Wheat: 250g

5.88kg (12.34lbs) total grain bill

Dark Candi Sugar: 750g (added at last 20 mins of boil)

6.63kg (13.8lbs) total fermentables


Hops:
Hallertau – 60mins
Saaz – Last 15


Yeast: White labs WLP500 or Wyeast 1214


Method:

Mash at 64-65 for 90 minutes. Sparge and bring boil volume to approx. 6 gallons.

Boil for 75 minutes, add candi sugar & last hop addition at 60 minutes.

 

[Goulven]

I really like the Belgian style, the recipe seems coherent. Have a good brewing!

 

[Zephyr259]

Looks sound, what kind of IBUs are you aiming for?

 

[Poochops]

Have you had a look ever at this site?
http://www.candisyrup.com/recipes.html
I have the Rochefort 10 conditioning presently. What's apparent is most of the dubbels are simply base malt plus candy sugar and occasionally a single adjunct.
I'd forget the 15 min addition personally and take all your ibu's from the boil. From a hop perspective this should be your cheapest ever brew because the ibu's will be very low, Belgians apparently are all about the yeast.

 

[MickDundee]

Have you had a look ever at this site?
http://www.candisyrup.com/recipes.html
I have the Rochefort 10 conditioning presently. What's apparent is most of the dubbels are simply base malt plus candy sugar and occasionally a single adjunct.
I'd forget the 15 min addition personally and take all your ibu's from the boil. From a hop perspective this should be your cheapest ever brew because the ibu's will be very low, Belgians apparently are all about the yeast.

That’s a good site. I have a GEB custom grain kit sitting ready to do a Dubbel in a couple of weeks, but I’ll keep this in mind fthe to next time because they have a Weatmalle Dubbel clone on there!

 

[KVSV]

make sure you use proper belgian candy syrop and not sugar. also I would suggest a simple step mash, say 30 min at 61 and 60 min and 68. Belgians love their step mashes.