Skip to main content

In the Fermentor: The Dubbel that was a Tripel

Some of my favorite beers are Belgian Abbey ales. A good Dubbel, or Tripel makes me very happy. In this installment of In the Fermentor, I've brewed a beer that mashes (pun fully intended) the two styles together. When all is said and done, it should have the sweetness of a Dubbel, the hoppiness of a Tripel, plus a hue and strength that splits the difference.

First, here's the recipe:

Grains:
10.5 lbs Belgian Pilsener
8 oz Crystal 45L
8 oz Special B
8 oz Carapils

Hops:
1 oz Hallertauer: 60 min
0.5 oz Crystal: 7 min

Yeast:
Wyeast 1388 - Belgian Strong Ale

Extras:
1 lb Amber Belgian Candy Sugar

Original Gravity:
1.060
Final Gravity:
1.004

Fermentation Schedule:
2 Weeks Primary
4 Weeks Secondary
2 Weeks Bottle Conditioning

Cost: $18 per case
Commercial Equivalent: New Belgium Abbey: $31
Savings: $13

I hit my target Mash temperature of 152, which made me happy. The Original Gravity wasn't as high as I expected, but the yeast did their thing and munched away to a 7.2% alcohol content. If you read my Golden Spark post, you may have noticed that the yeast here is the same strain. That's because liquid yeast is expensive. With a little work, you can culture the yeast from a previous batch and use it over, which is exactly what I did. More on that in a later post, where I'll explain just how easy reusing yeast is. I will mention that 1388 was in no rush to get things done. It was still doing its thing when I transferred to the secondary fermentor. It took over five weeks to get a stable gravity reading.

As I write this, the beer has just started conditioning in the bottle. I'll write back with an Out of the Bottle report in a few weeks. Until then, Happy Brewing!

P.S. You also may have noticed the cost table. One of the goals here at CO Kitchen Brew is to see how much you can save vs commercially available beers. In many cases, the difference is huge. For my commercial brews, I pick the most economical example of the style I'm brewing as I can find. My favorite store offers a 10% case discount, so I factor that in as well.

Comments

Popular posts from this blog

Birthday Brewing: Dark Session Saison

I've been asked to brew all of the beer for my friend's Birthday. It's in mid-August, so I have to get everything going right now . There will be five beers in all: Dunkelweiss, Wit, Saison, Dark Saison and Kölsch. Rather than post all of the recipes at once, I'm going to spread them out into separate posts. My Session Saison and SMaSH Kölsch were already underway before I was asked to brew the other beers. The Dark Saison below is an extension of the Session Saison. I've expanded the original recipe to make a darker beer. CaraMunich Malt adds a little caramel sweetness, while Carafa II brings a light dark chocolate edge to the brew. The rest of the beer is as it was before, with the same hops and yeast. Adding extra grains does push the alcohol content up a bit, but the beer still shouldn't break the 5% ABV mark. I'm anxious to try my two Saisons out side by side and taste the difference that two extra grains can make. For five gallons: Grai...

In the Fermentor: Wood Aged Quadrupel-Imperial-Doppel-Barley-Weizen-Wee-Sour

Who says you can't have everything? Well, I'm doing just that by creating a beer that combines the best aspects of eight big beer styles: Quadrupel, Imperial Stout, Doppelbock, Barleywine, Weizenbock and Wee Heavy. But wait, there's more! The beer will be aged for year with everyone's favorite bacterias to make a Sour. On top of that, Sherry infused oak cubes will provide that little extra something. A massive grain-bill, plus a healthy dollop of Candi Sugar should push the alcohol content up over 11%. Compensating for the strength is a biting combination of Noble, English and American hops. A Decoction Mash gives the beer an extra bit of German character. Heavily caramelizing the First Runnings provides more depth of flavor than a standard boil. For that extra push over the cliff, 11 malts are working to make the beer one louder. I'm giving this one at least a year of fermentation before I even touch it. Here's the five gallon recipe: Grains: 4 ...

Kitchen Brewing Part 2: The Mash

Always start your session with a beer. Now that the equipment is together from Part 1 , it's time to start brewing. I'll be brewing an English India Pale Ale for my demo batch. The beer's details will be out in a future blog. Ingredients ready to go. I'm lucky to have a homebrew shop with a grain mill, so I've crushed my grains at the store. The hops have also been measured out ahead of time to keep things simple. You don't have to do this, but I recommend it. My setup. My stove-top setup is pretty simple. Two kettles, a grain bag and a metal spatula are pretty much it. I also like using a hop bag (available for around $5.00), but it's completely optional. If you're doing all-grain brewing, canning pots work best for batches of 2.5 gallons or less. Anything larger and you'll be battling spill-overs. They also work well for partial-mash batches of up to 5 gallons, where you can top off your wort after the boil. We hav...