View Larger Image Barrel Fill 2020 – Belgian Dubbel recipe discussion This topic is for discussion of the Belgian Dubbel recipe to be brewed for the BOCK rum barrel. By Clay Bunn|2020-02-05T17:08:18-05:00February 5th, 2020|Barrel Fill, Topics|10 Comments 10 Comments Jeff Lehmkuhler February 11, 2020 at 9:51 pmLog in to Reply 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? Jeff Lehmkuhler February 11, 2020 at 9:58 pmLog in to Reply Couldn’t find a d-60 candi Clay Bunn February 12, 2020 at 10:13 amLog in to Reply Yes, D-90 is what we should go with. Jeff Lehmkuhler February 11, 2020 at 12:25 pmLog in to Reply 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. Clay Bunn February 11, 2020 at 7:19 pmLog in to Reply Agree. Hops definitely take a back seat to yeast, adjuncts, etc in this style. Clay Bunn February 11, 2020 at 9:06 amLog in to Reply 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???? Clay Bunn February 7, 2020 at 7:29 pmLog in to Reply 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. Ryan Harding February 6, 2020 at 6:01 pmLog in to Reply Looks like the recipe we used for the barreled Belgian back in 2017, which was very good. My notes show i used WLP 530. Scott Nettleton February 6, 2020 at 7:28 amLog in to Reply Works for me. I haven’t brewed the style before, but every recipe I’ve brewed from that book has been good. Clay Bunn February 5, 2020 at 7:43 pmLog in to Reply 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), Leave A Comment Cancel replyYou must be logged in to post a comment.