My finalized dubbel recipe (google drive brew cipher link)

Discussion in 'Homebrewing' started by ghostinthemachine, Oct 9, 2015.

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  1. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    I took into consideration a lot of what yall were telling me to do. I added special b malt and lowered the molasses by quite a bit.

    https://drive.google.com/file/d/0B6Vud8iMjhhTQlZjRUNkM2VQNGc/view?usp=sharing

    87% Belgian Pilsner
    5% Caramel/Crystal Malt - 20L
    2% Carapils
    2% Molasses
    2% Special B
    2% Sucrose (Table Sugar)


    Tettnang, German 60 minutes 1 oz
    Saaz, Czech P 40 min 1 oz
    Styrian Golding 5 min 1 oz

    around 25 ibus for a 5.3 gallon batch
     
    #1 ghostinthemachine, Oct 9, 2015
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  2. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Looks yummy. Plan on fermenting that with any yeast? :wink: I would recommend strongly the WLP530. There are no substitutes.
     
    #2 dmtaylor, Oct 9, 2015
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  3. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    You would think that i was just putting the wort in a bucket and hoping something happened. I have a 2 liter starter going with wlp (not sure if that is right, i'm drunk and not standing up) 500. The chimay strain.
     
    #3 ghostinthemachine, Oct 9, 2015
  4. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Keep the temps low with the Chimay strain. If it gets hot, there's a lot of fusels, banana, and cloves, like a bavarian weizen strain that wants to kill itself.
     
    #4 MrOH, Oct 9, 2015
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  5. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    Is 68 degrees low enough?
     
    #5 ghostinthemachine, Oct 9, 2015
  6. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    If memory serves, you should not exceed 65 F with that yeast.
     
    #6 dmtaylor, Oct 9, 2015
  7. ghostinthemachine

    ghostinthemachine Initiate (0) Aug 14, 2015 Louisiana

    #7 ghostinthemachine, Oct 9, 2015
  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    #8 JackHorzempa, Oct 9, 2015
    ghostinthemachine likes this.
  9. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Sounds like a good sour base though...
     
    #9 SFACRKnight, Oct 10, 2015
  10. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    It's equally likely that my memory was off by 180 degrees.... perhaps you are supposed to ferment no LESS than 65 F? I have never used this yeast myself, I'm strictly a WLP530 kind of a guy.
     
    #10 dmtaylor, Oct 10, 2015
  11. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I'm pretty sure that yeast won't survive at temperatures above boiling or that far below freezing :wink:
     
    #11 MrOH, Oct 11, 2015
    dmtaylor likes this.
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