Belgian/French Ales Dubious Omen - Dubbel - AG

Discussion in 'Homebrew Recipes' started by pweis909, Jun 8, 2014.

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  1. pweis909

    pweis909 Poo-Bah (1,902) Aug 13, 2005 Wisconsin
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    Dubious Omen
    Dubbel
    AG
    5.75 gallons
    1.065
    1.011
    7.2%
    26
    20 (Tinseth)

    72% overall efficiency

    11 lbs Belgian pilsner malt
    6 oz Cara 20
    2 lbs D180 Candi Syrup (added at boil)
    1 oz Hallertau Tradition, 6.5% AA, @ 60 minutes
    WY3787, Trappist High Gravity, with starter as per MrMalty.com
    Water adjustment for light, malty beer, as per Bru’nWater spreadsheet

    Mashed at 148 F for 90 min. Batch sparged. 90 minute boil. Fermentation at 67 F. Bottle conditions with 2.3 volumes (4.5 oz table sugar).

    Named for a starling that smashed into the recently installed window of my enclosed porch, while the beer was mashing. According to at least one internet site, this is supposed to be a good omen, but I was skeptical. Looks like the Gods were right, as it turned out to be my best dubbel in 5 attempts, and took a first place at the Minnesota Renaissance Fair.
     
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  2. lic217

    lic217 Champion (873) Aug 10, 2010 Connecticut
    Trader

    How long did you let this ferment for?
     
  3. pweis909

    pweis909 Poo-Bah (1,902) Aug 13, 2005 Wisconsin
    Society

    Sorry for the delayed response. My notes don't quite let me piece this together. It was brewed on June 26 of 2012 and I registered it for the contest on August 3 of that year. The beer was bottle conditioned. It must have been in the bottle long enough to prime, because I do not think I would have entered it if I thought carbonation would be an issue. This suggests to me something like 2.5 weeks in the primary fermenter and 2.5 weeks in the bottle, or possibly 3 and 2. I probably held on to the beer for a few more weeks after registering, but I am sure I would not have registered if I thought it green.
     
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  4. lic217

    lic217 Champion (873) Aug 10, 2010 Connecticut
    Trader

    Thanks for the response. I am either going to do a dubbel or quad soon.
     
  5. pweis909

    pweis909 Poo-Bah (1,902) Aug 13, 2005 Wisconsin
    Society

    Good luck. A dubbel sounds really good to me right now!
     
  6. Berticus

    Berticus Initiate (0) Mar 28, 2008 Florida

    I just brewed a dubbel just like this but the OG was 1.08 and FG was 1.00 WAYYY too dry. I dont get how your low/long mashing didn't do the same?
    Do you think the water adjustment would've helped?
     
  7. pweis909

    pweis909 Poo-Bah (1,902) Aug 13, 2005 Wisconsin
    Society

    That's crazy dry attenuation! What percent of your grist was sugar (by weight)?
    Did you use the same yeast? It's not supposed to do that.
    Yeast Strain 3787 Trappist High Gravity. A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.
    Origin:
    Flocculation: Medium
    Attenuation: 74-78%
    Temperature Range: 64-78F, 18-25C
    Alcohol Tolerance: 11 to 12% ABV or higher


    Off the top of my head, I cannot think of a reason why you would have had this issue. The other dubbel I made in recent history used the same yeast but the grist was complicated (toasted malt, munich, 3 types of crystal malt, etc). That went from 1.068 to 1.016.
     
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