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Crafting Beer (Belgian Dubbel) (CI)

Another Belgian Dubbel for the Winter. Based on the notes from last time, I said I'd like it to be a bit more sweet, so I replaced some of the grain with 4oz of Special B.


Brewed 5.0 gallons on 2023-11-17

Preboil gravity: 1.066

Original gravity: 1.073

Final gravity: 1.007

ABV: 8.7%

Apparent Attenuation: 90.4%


Link about this beverage Tilt

Inspired by Winter's Night (Belgian Dubbel) (BR)

Process notes

2023-12-06
Kegged. From the hydrometer sample: Dark brown color. Mostly alcohol on the aroma, but it doesn't smell hot or anything bad. Maybe some dark fruit, but alcohol dominates the aroma. Medium mouthfeel, light sweetness, some dark fruit and maybe some clove. Some alcohol on the finish, but not too harsh. This should be pretty decent once carbonated and aged a bit.

Boil for 60 minutes

At 60 minutes
0.5 ounces of 3.8% Alpha Acid Styrian Goldings (Celeia) pellets (Artisan Hops; Batch #57949)
At 60 minutes
1 ounce of 4.5% Alpha Acid Styrian Goldings (Celeia) pellets (Artisan Hops; Batch #57712)
At 60 minutes
At 60 minutes
0.5 pounds of Brown Sugar
At 15 minutes
At 15 minutes
0.25 teaspoons of Fermaid K
At 0 minutes
0.5 ounces of 3.8% Alpha Acid Styrian Goldings (Celeia) pellets (Artisan Hops; Batch #57949)

Mash

[90.91%] 12 pounds 8 ounces of German Pilsner (Weyermann)

[3.64%] 8 ounces of CaraMunich Type I (Weyermann)

[2.73%] 6 ounces of Aromatic Malt (Briess)

[1.82%] 4 ounces of Special B (DingemansMalting)

[0.91%] 2 ounces of Chocolate Malt (BairdsMalt)

Single infusion mash. Mashed with 5 gallons (1.45 quarts per pound) of reverse osmosis water for 60 minutes. 13lb 12oz of grain was used in the mash.

Strike water temp: (0.2/1.45) * (152 - 68) + 152 = 163.6

1.00g calcium chloride, 1.00g gypsum, and 0.50g chalk added to water

After 0 mins
mash is 153°
After 30 mins
mash is 152°
After 60 mins
mash is 151°

Sparge

Sparged for 44 minutes with 4 gallons of 170° reverse osmosis water.

0.80g calcium chloride and 0.80g gypsum added to water

After 0 mins
specific gravity is 1.084
After 13 mins
specific gravity is 1.078
After 33 mins
specific gravity is 1.025
After 44 mins
specific gravity is 1.022; I was lazy and didn't take any pH measurements. Also, the gravity before adding the sugars was 1.060.

Yeast

2023-11-17
Pitch starter (started on 2023-11-15 with 1800mL water, StirPlate, 180 grams DME, 0.50 tsp FermaidK) made from 1 pack of 1214 Belgian Abbey Style Ale (Wyeast) at 66°. (Decanted about half before pitching.)

Tasting notes (7.00/10; 2 ratings)

2024-02-18
[7/10] Great clarity, dark ruby color. Slight alcohol on the aroma, not a ton of Belgian yeast-derived character. Maybe very light peppery notes. Medium body, dark fruit, some breadiness, raison, alcohol warmth, maybe a hint of chocolate.

Overall, this is fairly drinkable, but it doesn't have the Belgian complexity (clove, banana) that I would like to balance the sweet maltiness.

I brought it to the Sudzers tonight. Part of the feedback was that a ferulic acid rest could help increase the spicy clove character.
2024-10-19
[7/10] Final pour. Dark fruit, some dry bitterness. Sweet alcohol. Clove? Overall, I liked the beer, but I’d probably not add the sugar next time in order to increase the body a bit.

Beer competition results

Placed 1st and scored 37 in 2024 Santa Clara County Fair.

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