This topic is for discussion of the Belgian Dubbel recipe to be brewed for the BOCK rum barrel.
Barrel Fill 2020 – Belgian Dubbel recipe discussion
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This topic is for discussion of the Belgian Dubbel recipe to be brewed for the BOCK rum barrel.
You must be logged in to post a comment.
Should we go with a darker Belgian candi syrup to get more complexity since the 60 is more caramel and vanilla which will come from the barrel? Something like a d-90?
Couldn’t find a d-60 candi
Yes, D-90 is what we should go with.
not sure that it will matter too much as long as the hops are similar to Tettnang. Syrian goldings, fuggles, Saaz etc… could all work.
Agree. Hops definitely take a back seat to yeast, adjuncts, etc in this style.
Brewer Dude let me know that getting Tettnang hops is next to impossible. I’m proposing that we substitute Saaz, which is currently in stock (16) at Brewer Dude. Thoughts????
Thanks Ryan and Scott for the input. Anybody else have thoughts? I would like to get this finalized in the coming days so everyone can get to brewing.
Looks like the recipe we used for the barreled Belgian back in 2017, which was very good. My notes show i used WLP 530.
Works for me. I haven’t brewed the style before, but every recipe I’ve brewed from that book has been good.
Kicking off discussion with a all-grain Belgian Dubbel recipe from Brewing Classic Styles.
Black Scapular Dubbel
OG 1.064
FG 1.012
IBU 23
Color 15 SRM
Boil 60 min
73.9% Pilsner malt
7% Munich I malt
5.2% Dark Belgian Candi Syrup (60 Lovibond)
3.5% Table Sugar
3.5% Aromatic malt
3.5% CaraMunich (60 Lovibond)
3.5% Special B (120 Lovibond)
Tettnang hops at 60 minutes to give 23 IBU
Yeast: WLP 530 Abbey Ale (starter), Wyeast 3787 Trappist High Gravity (starter), SafAle BE-256 (dry),