Recipe Review, strong dubbel, weak quad

Discussion in 'Homebrewing' started by firstthenlast, Feb 20, 2018.

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  1. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Hello - Looking to get a recipe review here. My goal is too make a strong dubbel, perhaps pushing quad territory.

    Grain Bill (AG) 10 Gallons (typically a 70% efficiency):

    70% Belgian Pils
    10% Biscuit
    2.5% Flaked Wheat
    2.5% Belgian Special B
    15% D90 Syrup

    Mash 90 min 149F, single infusion. Mash out with sparge water at 190-200F. Boil 90 minutes.

    Hops, 90 minute addition to get to 30 IBUs, no other adddion

    OG of 1.085 and FG of 1.017 (80% Attenuation) 9.0% ABV. 20 SRM.

    Yeast, Belgian T58 (cake from a 5gallon Witbier batch). I have had good success with the yeast even though its dry and like it, although I have never done second generation with the strain, and will be making 10 gallons.

    Thanks
     
    #1 firstthenlast, Feb 20, 2018
  2. csurowiec

    csurowiec Initiate (0) Mar 7, 2010 Maryland

    I like Special B up to 5% in a beer like this but I also like the flavor it imparts so I may use more than most.
    You said 30 IBU of bittering but what hops do you plan to use? Something with clean bittering like Magnum might work.
    I think T58 will work fine for this. It tastes nice when pitched at 68 and allowed to free rise up to about 74. Second generation will be good. I have used it several generations out with no issues. WLP500 may be a better choice flavor wise but the T58 will make a fine beer.
     
    #2 csurowiec, Feb 20, 2018
    dmtaylor likes this.
  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Although this will work just fine, I prefer something like this:

    15 lbs Belgian Pils
    15 lbs Belgian Munich
    2 lbs Belgian Candi Syrup

    1.0 oz Magnum (Whole, 14.50 %AA) boiled 90 min.

    Original Gravity 1.083
    Terminal Gravity 1.014
    Color 16.84 °SRM (this should be darker from the candi syrup)
    Bitterness 31.2 IBU
    Alcohol (%volume) 9.0 %
     
    #3 EvenMoreJesus, Feb 21, 2018
  4. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Definitely planned to use something clean, agreed that magnum would work well.
     
    #4 firstthenlast, Feb 26, 2018
  5. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I like the idea of using vienna or munich as a pseudo base malt. i might split my pilsner 50/50 with munich and keep the special b and biscuit. i hope that doesnt make it to muddy
     
    #5 firstthenlast, Feb 26, 2018
  6. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    I think you are right about special b. i like and might try 5%.. ppl are often hesitant to go over 4oz per 5 gallons, but i think its fine for a string dubbel / small quad
     
    #6 firstthenlast, Feb 26, 2018
  7. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Ingredients look good to me. Obvious, lots of ways you could go, but I don't see a problem with the recipe.

    I've never seen anyone mash out at such high temperatures, though. I usually go to 170F. Not sure what you are trying to accomplish at 190-200F, but make sure your pH isn't too high at those temps. It's probably OK, but seems outside of traditional homebrew approaches. Maybe this is something that some Belgian breweries do?
     
    #7 pweis909, Feb 26, 2018
  8. dmtaylor

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

    Way too much biscuit for my taste. Take that down to like 2-2.5% and you're good.
     
    #8 dmtaylor, Feb 26, 2018
  9. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Biscuit malt never excited me either.
     
    #9 EvenMoreJesus, Feb 26, 2018
  10. dmtaylor

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

    I like biscuit malt. It's just powerful and easily overused.
     
    #10 dmtaylor, Feb 26, 2018
  11. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts

    Thanks for the advice, I went with the following grain bill:

    20lb Pilsner
    1lb Aromatic
    1lb Special B
    1lb Wheat Malt
    2lb Table Sugar
    1lb D90

    16.5 SRM

    90 minute mash 149F
    90 minute boil

    25 IBU with Tett.

    2nd generation t58, pitch at 68-70F

    I went with an all pilsner malt to avoid a muddied taste. I am making an 8.5 gallon batch. I will update with a review including og/fg/efficiency when appropriate. Ultimately needed to switch out the biscuit for aromatic at the store and did reduce the %
     
    #11 firstthenlast, Mar 4, 2018
  12. firstthenlast

    firstthenlast Initiate (0) Nov 25, 2013 Massachusetts


    I ended up collecting 8 gallons at 1.075. Thanks again fr the critiques
     
    #12 firstthenlast, Mar 8, 2018
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