Author Topic: Gonna try a Dubbel....  (Read 3100 times)

Offline denny

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Re: Gonna try a Dubbel....
« Reply #15 on: March 27, 2010, 10:15:21 AM »
I don't know why it wouldn't be OK.
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Offline lupy

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Re: Gonna try a Dubbel....
« Reply #16 on: March 27, 2010, 10:33:38 AM »
I don't know why it wouldn't be OK.

That makes me feel better.
Thanks.
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Offline 1vertical

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Re: Gonna try a Dubbel....
« Reply #17 on: March 28, 2010, 01:58:15 PM »
I just brewed 15 gallons of a rochefort and used 4 packs of the D2.  It tasted wonderful
sweet and chocolaty...mmmmm....think I may get some around to like put on french toast
at breakfast or sumthing....D2 syrup/butter/french toast....mmmmmm...
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Offline lupy

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Re: Gonna try a Dubbel....
« Reply #18 on: March 30, 2010, 06:57:24 AM »
I'm gonna start the Dubbel and am wondering about recommended mash temps, fermentation temps and when to add the D2 syrup??
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Offline 1vertical

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Re: Gonna try a Dubbel....
« Reply #19 on: March 30, 2010, 07:06:09 AM »
I add the D2 toward the end of the boil...like 20-30 min left...but thats just me.  My reason
is that I prefer to laden the water with hop goodness before I saturate it with sugar.
I always try to mash at 154 * F.
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Offline lupy

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Re: Gonna try a Dubbel....
« Reply #20 on: March 30, 2010, 09:12:38 AM »
Thanks 1vertical.
I dont' now how beersmith calculates hop utilization so i'm gonna add the D2 at 15-20mins.
I want it to finish fairly dry and it includes 2lbs of munich so I'll mash at ~151*
It looks like I should start ferment around 64* with a significant ramp-up to above 70* over several days.
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Online corkybstewart

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Re: Gonna try a Dubbel....
« Reply #21 on: March 30, 2010, 11:05:12 AM »
I just brewed a quad, basically just a dubbel with a bunch more base malt.  I used D2 but no other sugar. OG came in at 1.094.  I mashed it at 148F and it's been fermenting like crazy for 10 days, starting around 60F now at 70F.
Recipe for 10 gallons
30 pounds Pilsner malt
3 pounds wheat
1.5 pounds Special B
1.5 pounds CaraVienne
Mash about one hour at 148F, batch sparge(3 batches)
2 bottles D2 syrup
3.5 oz's Hallertau 60 minutes
2 oz Saaz at 20 minutes
White Labs Abbey yeast
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline lupy

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Re: Gonna try a Dubbel....
« Reply #22 on: April 30, 2010, 05:07:27 PM »
So I'm lagging a bit lately and I realize that my dubbel is still sitting on the cake (as are a cream ale and a stout). For some reason I thought a long coolish LATE fermentation was good for the dubbel, as long as it was after the initial temperature ramp-up suggested for this style, which I tried to do. At the end of two+ weeks it had been in the low seventies for almost a week. Judging it done, I let it settle into the ambiant temp which is about 60-64* where it has sat for the past couple of weeks+/-.

I can't remember if the cooler "secondary" fermentation was a good idea or if I am just confusing it with my cream ale.
I guess my question is: when the temp ramp-up has happened, should the beer stay at that warmer temp.? or is it OK to let it fall back down, or even encourage it to go lower? I thought the higher ferm temps were to produce certain flavor characteristics but extended times at the higher temps would produce off -flavors, however, leaving the beer on the yeast at the later, lower temp., would still allow them to "clean-up".

Is that clear as mud yet?              I'm gonna go walk the dog.
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Offline 1vertical

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Re: Gonna try a Dubbel....
« Reply #23 on: May 01, 2010, 07:56:22 AM »
Can you get a taste sample? If so, see where it is at....but IMO,  3 weeks in primary is prolly long enuff.

I let my beers just remain in ambient ....so they get small temp swings... I try to secondary at cooler
stable temps...wether it be 50's or 30's for lager.

There more rambling, I am gonna go walk the cat.... :-\
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Offline 1vertical

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Re: Gonna try a Dubbel....
« Reply #24 on: May 10, 2010, 08:26:36 AM »
Did you make beer?

Was it good for human consumption?
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Offline lupy

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Re: Gonna try a Dubbel....
« Reply #25 on: May 10, 2010, 06:07:11 PM »
Well, it's been 8 days in the bottle and I haven't tried it yet.
Bottling sample tasted very sweet to me even though the hydro read 1.014.
I'm trying to be patient and have been savoring the last of my IPAs :o
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Offline monk

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Re: Gonna try a Dubbel....
« Reply #26 on: May 17, 2010, 11:35:07 AM »
How long do you plan to condition the dubbel before crackin'?

Offline lupy

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Re: Gonna try a Dubbel....
« Reply #27 on: May 19, 2010, 08:30:35 PM »
How long do you plan to condition the dubbel before crackin'?
I've had a couple now.
It still tastes pretty sweet initially but it is very easy drinking. I'm hoping that some more ageing will help the "mysterious melding of flavors".
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