Recipe Critique - Dubbel

If you want raisiny flavor it would be necessary to raise Special B to 1 lb,IMHO.
In regards sugar I think 1 lb is a good attempt, I would choose dark sugar for sure. Adding a .3 melanoidin malt will help to round a nice reddish beer color without adding any weird flavor.
There´s no need to add cara-pils to this beer, instead I would mash it higher (about 155 F). Ferment a bit higher too , about 72-74 F .
This beer will benefit from aging longer than lower-OG ones due some fusels production, they will turn into esters with time. It is very likely you will notice some bubble-gum flavor when this beer is young, it will slowly diminish while aging.

 

This is just me, but I'd drop the cara-pils. Maybe sub in a pound of munich, or a 1/4# of aromatic. Maybe a touch lighter on IBUs; maybe just 25 (splitting hairs). Go with the d-90, add after high krausen. Ferment on the low end for wlp500, it'll throw off a lot of banana at higher temps.

 

I've tried both the solid and liquid belgian sugars in dubbels. I think the liquid tastes better, but it's subtle, so I think you'll be happy with either. Both D45 or D90 are good choices.

 

I have a dubbel recipe in the recipe section. Dark candi syrup is the way to go.

 

Why the dextrin? As above, I'd add dark candi syrup.

 

I second this. 1.5lb pound of crystals is too much, the caravienne and special b are plenty (drop the carapils). I think that if you really want obvious belgian features you need to go with the aromatic and dark d90.

 

What about 3-4% Flaked Wheat and high mash temp for body?

 

I would nix the dextrin malt. You are planning on adding 1 lb of sugar which will thin out the body, but then you want to add dextrin to increase the body.

 

If you are looking for a lot of Belgiany yeast character (prominent esters and phenols) I would strongly recommend Wyeast 3787 fermented warm (e.g., 72-73 degrees F).

Cheers!

 

I have never used the White Labs version but I have used 3787 many times (40-50 times). What I have noticed with 3787 is that if you ferment on the cooler side (e.g., 60's) it will produce a more subdued beer. If you ferment over 70 it will produce much more esters and phenols. I always use 3787 for my house Belgian Ale (which is a Dubbel) and I always strive for a warm ferment. A few weeks ago I bottled a batch of my house Belgian Ale where I used 3787 and fermented around 72 degrees F. Plenty of fruity and spicy flavors in that beer! Wyeast 3787 has a recommended fermentation temperature that tops off at 78 degrees F. I would imagine that it has even more Belgiany Character if fermented hot. I have never fermented higher than 73 degrees F so I do not have personal experience here.

I can't recommend 3787 enough for folks who what to produce a Belgian Ale with lots of Belgiany character.

Cheers!

Edit: Below is the Wyeast description of 3787:

“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.”

 

There's nothing wrong with WLP500 for a Dubbel. And FWIW, White Lab's own recommended Dubbel recipe uses it, though obviously you don't have to be a slave to the yeast manufacturer's recommendations.