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Belgian Dubbel (D)

Extract brew and highest ABV so far. An attempt to brew one of my favorite styles.


Brewed 5.0 gallons on 2013-03-30

Original gravity: 1.077

Final gravity: 1.015

ABV: 8.1%

Apparent Attenuation: 80.5%


Process notes

2013-03-30
25 mins to get to boil, added sugars. About 175° after stirring in sugar. 25 min to get back to boil.
2013-03-30
Hydrometer sample has a dark, ruby red/brown color. Bitter/sweet balance on flavor.
2013-04-01
Fermentation is strong, but temp is at 78°. Carboy next to it is 72°, so it must be due to rigorous fermentation.
2013-04-20
Bottled, dark brown/reddish color. Aroma is strong alcohol, a bit fruity, alcohol aroma is a bit forward, but if it mellows, the yeasty flavor should be good.

Boil for 60 minutes

Grains steeped for 40 min (until it reached 170 degrees)

1 pound of Dark Belgian Candi Syrup (D-90) (CandiSyrupInc)

4 ounces of CaraMunich Type I (Weyermann) (sweet, bready flavor)

4 ounces of Special B (DingemansMalting) (burnt toast/burnt sugar)


At 60 minutes
1 ounce of 8% Alpha Acid Perle pellets (earthy, dank, resin)
At 60 minutes
At 60 minutes
At 15 minutes
1 ounce of 3.5% Alpha Acid Czech Saaz pellets (dank, resin, bubblegum?)

Yeast

2013-03-30
Pitch 1 pack of WLP530 Abbey Ale (WhiteLabs) at 70°. (got up to room temp, pitched directly into carboy)

Tasting notes (6.00/10; 3 ratings)

2013-04-27
[6/10] Had first bottle. Low carbonation, alcohol is present, has the dark fruit Belgian flavor, overall a good beer.
2013-05-02
[6/10] Very clear, dark red/brown color, alcohol smell comes out as it warms up; otherwise, it's a nice dark bitter fruit, yeasty taste. Bitter aftertaste.
2014-04-30
[6/10] Last bottle. Pours a clear, dark, ruby red color. No lasting head, but good carbonation. Subtle dark fruit aroma, sweet alcohol. Fruity bitter flavor, but not much going on. The 8.1% is well masked, though. One dimensional, but not bad. As it warms, the alcohol aroma and flavor is way more obvious and not as pleasant.