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A call to Brewers Publications

I’m a huge fan of Brewers Publications. The majority of brewing related books that I currently own are produced by them. For those of you unaware, Brewers Publications is the printing arm of the American Homebrewers Association. The titles that they put out are top notch. I’m currently enjoying For the Love of Hops. So what’s the deal?

I’m a big proponent of technology and it bothers me to no end that the vast majority of their books are not available to read on my Kindle. The Kindle, and other devices like it, make reading so much easier for me. I can carry dozens of books with me at any time all on the same device. They have a search functions so that I can easy find what I need. I can highlight, make notes, and archive anything else that I need right on the device. My eye sight is pretty good, but I like having the option to change the text size and line spacing.

Most of the reading that I get done happens when I am on the treadmill. Books just don’t work for me as I lose my spot often and changing pages is a pain. I usually bring my Kindle or iPad with me and read while running and listening to music. I just wish that I could do that with some of my beer books.

I also find that the cost of a digital book is lower than an actual book. It makes sense since nothing is physical made or sent. May homebrewers are also environmentally conscious, so the idea of not “wasting” paper and saving delivery emissions is enticing. I’m familiar with the process of making an eBook or ePub document and it really isn’t very hard once you have all of the material done.

So, Brewers Publications can you please start releasing your books in both physical and digital formats? You already do it with Zymurgy it’s time to start doing it with your books.

Thanks,
Nate

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.