Author Topic: Basic Dubbel and Tripel recipes  (Read 4666 times)

Offline erockrph

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Basic Dubbel and Tripel recipes
« on: May 12, 2012, 09:36:28 AM »
I'm getting ready to start experimenting with some Belgian-style brews. Before I start getting too experimental, I want to get one real basic pale (Tripel) and dark (Dubbel) Belgian-style brew under my belt. Here are the examples I pulled together. Any comments or suggestions would be greatly appreciated.

Quote
Basic Tripel

Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 4 gallons

STATS:
Original Gravity: 1.083
Final Gravity: 1.020
ABV (standard): 8.26%
IBU (tinseth): 35.47
SRM (morey): 6.11

FERMENTABLES:
8 lb - Dry Malt Extract - Pilsner (80%)
1.5 lb - Cane Sugar (15%)

STEEPING GRAINS:
0.5 lb - Aromatic (5%)

HOPS:
1.25 oz - Ultra (AA 9) for 60 min, Type: Leaf/Whole, Use: Boil
1 oz - Ultra (AA 9) for 20 min, Type: Leaf/Whole, Use: Boil

YEAST:
White Labs - Belgian Golden Ale Yeast WLP570

Quote
Basic Dubbel

Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 4 gallons

STATS:
Original Gravity: 1.069
Final Gravity: 1.015
ABV (standard): 7.04%
IBU (tinseth): 16.88
SRM (morey): 20.36

FERMENTABLES:
7 lb - Dry Malt Extract - Pilsner (80%)
1 lb - Belgian Candi Syrup - D2 (11.4%)

STEEPING GRAINS:
0.5 lb - CaraMunich I (5.7%)
0.25 lb - Special B (2.9%)

HOPS:
0.75 oz - Ultra (AA 9) for 60 min, Type: Leaf/Whole, Use: Boil

YEAST:
White Labs - Abbey IV Ale Yeast WLP540
Eric B.

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Offline denny

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Basic Dubbel and Tripel recipes
« Reply #1 on: May 12, 2012, 09:41:01 AM »
I'd cut the aromatic from the tripel.


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Offline erockrph

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Re: Basic Dubbel and Tripel recipes
« Reply #2 on: May 12, 2012, 09:57:34 AM »
I'd cut the aromatic from the tripel.


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Any suggestions on something I can steep in its place to give a bit of that malty roastiness? I know I won't get much conversion from steeping the Aromatic, but I wanted to at least get some of the flavor/color contribution from it.
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Offline denny

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Basic Dubbel and Tripel recipes
« Reply #3 on: May 12, 2012, 09:59:44 AM »
But a tripel shouldn't have that....at least if you want to stay true to the style.  So no, I really can't suggest anything.  My tripels are simply pils malt and table sugar and I love them that way.


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Re: Basic Dubbel and Tripel recipes
« Reply #4 on: May 12, 2012, 10:07:47 AM »
+1 - think of a tripel as the Belgian answer to a pilsner, but higher gravity and with Belgian yeast.
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Offline erockrph

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Re: Basic Dubbel and Tripel recipes
« Reply #5 on: May 12, 2012, 10:56:32 AM »
But a tripel shouldn't have that....at least if you want to stay true to the style.  So no, I really can't suggest anything.  My tripels are simply pils malt and table sugar and I love them that way.

+1 - think of a tripel as the Belgian answer to a pilsner, but higher gravity and with Belgian yeast.

I included the Aromatic because I've heard some podcasts and seen a few recipes for tripels that call for it. But if it's not needed, then I'll definitely take your advice and drop it from the recipe. The simpler, the better AFAIC. Thanks!
Eric B.

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Offline denny

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Basic Dubbel and Tripel recipes
« Reply #6 on: May 12, 2012, 10:56:47 AM »
+1 - think of a tripel as the Belgian answer to a pilsner, but higher gravity and with Belgian yeast.

Actually, the story is that Westmalle invented the tripel in the 30s to compete with all the light, pils style beers that were becoming popular.


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Offline dbeechum

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Re: Basic Dubbel and Tripel recipes
« Reply #7 on: May 12, 2012, 11:04:51 AM »
I included the Aromatic because I've heard some podcasts and seen a few recipes for tripels that call for it.

I usually include a small bit of aromatic in my triples because I like the little extra touch, but yeah it's not necessary.
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Offline denny

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Basic Dubbel and Tripel recipes
« Reply #8 on: May 12, 2012, 11:19:25 AM »
I included the Aromatic because I've heard some podcasts and seen a few recipes for tripels that call for it.

I usually include a small bit of aromatic in my triples because I like the little extra touch, but yeah it's not necessary.

And because you just like being contrary!  ;)


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Offline hokerer

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Re: Basic Dubbel and Tripel recipes
« Reply #9 on: May 12, 2012, 12:00:36 PM »
On you Dubbel, you might want to think about adding a bit of Special B.
Joe

Offline erockrph

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Re: Basic Dubbel and Tripel recipes
« Reply #10 on: May 12, 2012, 12:22:01 PM »
On you Dubbel, you might want to think about adding a bit of Special B.

Already there. I've been wanting to brew with Candi Syrup and Special B for a while, so I'm especially looking forward to this one.

Quote
FERMENTABLES:
7 lb - Dry Malt Extract - Pilsner (80%)
1 lb - Belgian Candi Syrup - D2 (11.4%)

STEEPING GRAINS:
0.5 lb - CaraMunich I (5.7%)
0.25 lb - Special B (2.9%)
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

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Re: Basic Dubbel and Tripel recipes
« Reply #11 on: May 12, 2012, 07:31:05 PM »
I would personally not use any special B in a dubbel and up the amount of Dark candi syrup. I think you might be starting to see there is not really a right or wrong answer here, but personal preference.
Keith Y.
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Offline erockrph

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Re: Basic Dubbel and Tripel recipes
« Reply #12 on: May 12, 2012, 09:22:56 PM »
I would personally not use any special B in a dubbel and up the amount of Dark candi syrup. I think you might be starting to see there is not really a right or wrong answer here, but personal preference.

That almost makes me want to do two mini-batches, one with Candi Syrup and one with Special B, just to get a good idea of what each one brings to the party. Would you be able to pull off a Dubbel with more Special B and no Candi Syrup, or would the amount of Special B that would be needed be so much that the beer would end up too sweet? Thinking something like:

7 lb Pilsner DME
1 lb Special B
1/2 lb Caramunich
(and maybe 1/2 lb sucrose)
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Re: Basic Dubbel and Tripel recipes
« Reply #13 on: May 13, 2012, 05:29:45 AM »
Before we could get access to the dark Belgian candi syrup just about every dubbel recipe you'd see would have special b. but now I personally feel the dark candi syrup gives more authentic results that the same recipe made with sugar and special b. Thats not to say you can't use any special b but you can make a very authentic dubbel without it as long as you have the dark candi.
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Offline hokerer

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Re: Basic Dubbel and Tripel recipes
« Reply #14 on: May 13, 2012, 07:07:04 AM »
Already there.

So it is, so it is.  I must have only looked at your fermentables.
Joe