26B Belgian Dubbel
Belgian Dubbel
ABV5.5% OG1.058 FG1.018Grain bill
| Gladfield Pilsner Malt | 3.8 kg | 54.7% |
| Gladfield Munich Malt | 0.7 kg | 10.1% |
| Gladfield Aurora Malt | 0.7 kg | 10.1% |
| Gladfield Wheat Malt | 0.7 kg | 10.1% |
| Gladfield Brown Malt | 0.25 kg | 3.6% |
| Gladfield Dark Crystal Malt | 0.25 kg | 3.6% |
Adjuncts
| Whirlfloc | half tablet @ 15 min |
| Yeast nutrient | half tsp @ 15 min |
| Amber candi sugar (homemade) | 350 g @ 10 min |
Hop schedule
| Hop | 60 min | 30 min |
|---|---|---|
| Fuggles | 25g | 25g |
Yeast
| LalBrew Abbaye | 1 packet |
Water additions
| Calcium Chloride | 4 g in mash |
| Calcium Sulphate | 1 g in mash |
| Magnesium Sulphate | 2 g in mash |
| Calcium Carbonate | 2.5 g in mash |
| Lactic acid (88%) | 4 ml in mash |
Tasting notes
About This Beer
Owen’s first Belgian Dubbel, a style chosen specifically to try something different from his usual hoppy ales.
A classic template: Pilsner as the base, Munich and Aurora for malt depth, wheat for body and haze, Brown Malt for nutty complexity, Dark Crystal for colour and sweetness. Fuggles give traditional earthy bitterness across two boil additions.
The candi sugar
The centrepiece, and made from scratch. Four hundred grams of dextrose with lemon juice, heated in a wok rather than a pot, which is easier to control, to around 140°C until it reached a good amber colour, then set in silicon moulds. Into the boil at 10 minutes.
Fermentation
Abbaye at 18°C, stepping to 20°C then 22°C over nine days before a gradual step down to 5°C.
Zero pressure until day 10, then CO2 added to 15 psi and topped up daily as it absorbed. Kegged.