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Belgian Dubbel Recipe

08-14-02The evil homebrew monkeys are churning in my head. I already have the Triple going and I am planning on racking it to the secondary this weekend so getting the most out of my yeast sounds like a good idea. I have the space in my fermenters right now to make an additonal beer and I am still on my Belgian kick so this seems perfect. I am going to make a nice dark, malty, and spicy Belgian Dubbel.

Part of my want to make this beer (other than reusing yeast) came from the May/June 2009 addition of Zymurgy. In it they say, “It was a sight to behold: glistening ruby highlights; a thick, creamy head; aromas of malt and caramel; sweet, but with a dry finish; hints of dark fruit and spices.” O my, that sounds wonderful.

08-14-01I loosely based my recipe off of some research and some of the recipies that the magazine provided. I also only wanted to make a small batch, like a case worth. Below is the recipe that I decided on.

  • 5.5 pounds of Belgian Pale malt
  • 6 oz Belgian Special B malt
  • 4 oz Munich malt
  • 4 oz Caramunich malt
  • 4 oz wheat malt
  • 1/2 pound of Amber Belgian Candy sugar
  • .5 oz Styrian Goldings hops (60 mins)
  • 1 oz Saaz hops (15 mins)
  • WYeast 1214 (reused from Belgian Tripel)

I’m shooting for a gravity of 1.062 which is on the low end of the style guidlelines. A 6.13% abv will be a nice compliment to the Tripel and I am not looking for alcohol notes in this beer like I was for the Tripel. A bitterness of 20 IBUs falls right in the middle of the style guidelines. This beer is going to be darker than what the guidelines call for but I don’t really care that much. The upper end of the Lovibond scale is 17°L, this beer is expected to come in at 21°L so it isn’t a drastic difference. The only thing that should change a bit are those “ruby highlights” that Zymurgy talked about.

The Tripel is coming along nicely. There is a nice smell and spicyness to it currently. I am just waiting for the gravity to drop a bit more. I will update on the Tripel when I rerack it and a Dubbel brewday post should soon follow.

09-05-21-02

Dogfish Head Raison D’Etre Beer Review

09-05-21-02I’ve had my fair share of Dogfish Head beers before, their brewery is only two hours away from my house, but they still make me happy. I had the pleasure of finding Raison D’Etre in the local six pack store the other day and I had to buy it. It was one of the few mass produced beers that I have not really had a chance to try. The reading on the bottle makes you want to drink it was well. It says, “a deep mahogany ale brewed with Belgian beet sugars, green raisins and a sense of purpose.” Sounded interesting so I went for it.

09-05-21-04Dogfish Heads website claims that this beer is as complex as a fine red wine. I could put quite a few beers in that leauge, but the statement holds true for this beer. It comes in a 8% ABV and 25 IBUs. Raison D’Etre pours a dark red and it is nice and clear. There is a light head, but nothing to write home about. On the nose you get a bit of raisins, wood, and lots of malt.

The first sip was filled with different flavors. There is a lot of malt with notes of wood, some hops, and I got a bit of smoke. The hops were not overpowering at all, just a bit of an accent. The Belgian yeast used on the beer gives a nice little spice on the backend as well. For a higher alochol beer, it is light in mouthfeel and very drinkable. It is also very crisp and refreshing. I enjoyed this beer and would recommend it to anyone who likes interesting beers. Dogfish Head might not be everyone’s’ cup of tea, but I sure did enjoy this example. (more…)