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Anyone catch Food Tech last night?

I will be the first to admit (and my wife will fully stand behind this) that I am a dork when it comes to seeing how stuff is made. Modern Marvels is one of the best shows ever produced as far as I am concerned. On of the History Channel’s new shows is called Food Tech and they show you how all of the components come together to make a meal. One week they will take pizza and show you everything from pizza over construction to how tomatoes are harvested and the next will be Chinese take-out.

Last night they had baseball food on there. So basically hot dogs, ice cream, cracker jacks, and of course beer. For some reason I am still fascinated by the beer making process, even though I make my own and know what is going on. Maybe it is all of the stainless steel but I just love watching it. They showed the flagship Bud plant in St. Louis as the example of how beer is made and it was just impressive. They have primary fermenters that hold 2,000 kegs, that’s 1,000 barrels or more than some breweries produce in an entire year in just on fermenter. The scary thing is, they have dozens of them.

Did anyone else catch Food Tech or are you not like me and don’t really care how it is made as long as it tastes good?

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.