Belgian table dubbel recipe critique

I would switch the chocolate for Special B as I don't really like the combo of belgian yeast and roasted grains, especially in a beer that will be as dry as I 'spect yours will given the malt bill and mash temps. Also, if you are going to use sugar, why not use some dark candi suryp for more belgian flare?

For the record, I havent brewed anything like this before, so my suggestions are just kinda' "from the hip."

I have used the Westmalle yeast though, and I think it would be great for this style.

 

It depends on how traditional you want the beer to be. Here is the description from BJCP:

"Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Water can be soft to hard. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Homebrewers may use Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable."

Dark roasted grains like chocolate malt aren't really Belgian appropriate, and might give off too much coffee flavor in a small beer. I also think 13-14 oz. of simple sugar in a table beer is a bit much and will dry it out too much. I'd go for something more like this:

3.5 lbs. Belgian Pils
3.5 lbs. Belgian Pale or Munich
4 oz. Belgian Aromatic or Special Roast or Some Other Toasted Grain
4 oz. Special B or another dark Crystal Malt
8 oz. of Dark Belgian Candi Sugar

 

When it comes to clear candi sugar, I totally agree, sugar is sugar. The thing about dark candi sugar is that it is caramelized, which definitely adds a different, richer flavor. If you have a candy thermometer you could always caramelize the table sugar, which is free. Or, you could try brown sugar. It'll add a bit more richness than caramelized sugar will, but it's in the same ballpark flavorwise.

 

pardon my ignorance, but what's a "table dubbel"? I thought I knew what a table beer was and I thought I knew what a dubbel was but if there's such a thing as a table dubbel I must have had it wrong. I thought a table beer was of lower strength than a dubbel, brewed for the monks' own consumption at table, and in fact was sometimes referred to as a "singel"; that is, that it was definitionally of lower strength than a dubbel. Like, say, this one: http://beeradvocate.com/beer/profile/6/14

or, say, for a darker version, like you're doing, this:
http://beeradvocate.com/beer/profile/313/13690

I tried googling "table dubbel" and it seemed like what I got were a bunch of refdrences to "dubbel" that happened to have the word "table" in close proximity....and this thread.

Can you straighten me out? alcohol %, IBU, color range, and a word or two about the characteristics?

 

Next you'll say there's no such thing as a Black IPA.

 

I think you're way overthinking this, broseph. It isn't a style. He just wants the general flavor profile of a Dubbel in a semi-sessionable strength. You could call it an Abbey Single, I suppose, but that denotes that it's a Pale beer, which this is not. Don't get too caught up on the overcategorization of it all. Sometimes beer is just beer, and it's delicious.

 

One could only wish.

 

Actually I don't get hung up on styles; I was curious because I brew some sessionable beers like the OP was discussing and I just call 'em "belgian pales" or "belgian browns" depending on how dark they come out (Usually "belgian amber" is more accurrate). Or "Farmhouse" if I throw some brett in there!

Was just wondering if there was a new style encompassing what I am already doing....trust me, "overthinking" does not describe my brewing in any way, though "underthinking" (as in discovering at the beginning of the sparge that you forgot to screw the bazooka into the mashtun before mashing in) certainly does...

 

Maybe we could call it a Dubbel Divided by 2.

 

^ Half Dubbel

 

Maybe we can call it a 1.4142135 Squared.

 

I would just do Belgian pils malt + dark candy as your fermentables. Maybe something like 8 lb pils + 1 lb dark candy sugar. Sometimes simpler is better.