An UNDERAPPRECIATED Trappist Beer: DUBBEL | Effects of a PROTEIN REST | KEG vs BOTTLE Conditioning
Вставка
- Опубліковано 30 лип 2024
- Belgian Dubbel is an incredible beer style that always gets overshadowed by its cousin, the Quad. In this video I brew a really delicious Dubbel, experiment with a protein rest step, and revisit bottle conditioning! I took my time with this brew and it was well worth the wait.
-------------------------------------------------------
DARK CANDI SYRUP I USED: amzn.to/3hXh2OP
-------------------------------------------------------
CLAWHAMMER SUPPLY SYSTEM: www.clawhammersupply.com/?aff=11
-------------------------------------------------------
MERCH STORE: theapartmentbrewer.creator-sp...
-------------------------------------------------------
SUPPORT ME ON PATREON: / theapartmentbrewer
-------------------------------------------------------
FIND ALL MY RECOMMENDED HOMEBREWING EQUIPMENT ON MY AMAZON STORE: www.amazon.com/shop/theapartm...
-------------------------------------------------------
NORTHERN BREWER: www.northernbrewer.com/?...
-------------------------------------------------------
MOREBEER: www.morebeer.com/index?a_aid=a...
-------------------------------------------------------
MY CAMERA: amzn.to/3fxboAQ
MY MICROPHONE: amzn.to/3tAGXlq
-------------------------------------------------------
Recipe on Brewfather: share.brewfather.app/60Xy9rWo...
Recipe for 5 gallons, your efficiency may vary:
"Ne Perds Pas La Tête"
8.4% ABV 22 IBU
11.5 lb Dingemans Belgian Pilsner Malt (80.7%)
1 lb Weyermann Wheat Malt (7%)
0.5 lb Dingemans Special B (3.5%)
0.5 lb Dingemans Aromatic Malt (3.5%)
0.75 lb D-180 Dark Candi Syrup (5.3%) - Add to the wort after lauter and before boil
Step Mash:
-Protein rest at 131 F (55 C) for 10 min
-Beta Amylase Rest at 145 F (63 C) for 30 min
-Alpha Amylase Rest at 158 F (70 C) for 45 min
-Mashout at 170 F (76 C) for 15 min
Water (ppm): Ca: 68, Mg: 6, Na: 9, SO4: 81, Cl: 79, HCO3: 23
Add 3g Gypsum, 2g Epsom, 5g CaCl, and 1g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 as needed.
90 minute boil
60 min - Add 2 oz (56g) Styrian Goldings (3.5% AA)
15 min - Add 0.5 oz (14g) Styrian Goldings
OG: 1.071
Yeast: Wyeast 1214 Abbey Ale
Ferment at 65 F (18C) for 2-3 days, then increase fermentation temperature by 1 degree per day until about 72-75 F (22-24 C). After about 14 days, package and condition until matured.
FG: 1.008
-------------------------------------------------------
0:00 Intro and Welcome
0:53 Style Description and Approach
5:45 Recipe
12:24 Mash
13:48 Boil and Yeast Pitch
15:03 Fermentation Plan
17:47 Fermentation Follow-Up
19:40 Pour and Tasting Notes
25:03 Potential Improvements
-------------------------------------------------------
Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
-------------------------------------------------------
Music provided by Epidemic Sound: share.epidemicsound.com/0go1wp
#belgian #trappist #dubbel #beer #brewing #homebrew #clawhammersupply #graintoglass #BIAB #allgrain - Навчання та стиль
If anybody is curious, I actually preferred the keg-conditioned version of this beer. The bottled versions were a bit less smooth and unsurprisingly the kegged version actually had better head retention (See thumbnail). However there's no doubt the bottled version will be way better in several months as it ages gracefully.
Edit 1:Also, yes I'm aware the glass wasn't perfectly clean. I only have so many bottles and one Trappist glass so I decided not to do-over.
Edit 2: Impatience has struck again. This beer developed an amazing head after about 2 months in the keg/bottle!
I noticed, from my experience, that sometimes lack of head retention is more connected to malt or to yeast than to manage proteins (ie, adding wheat or doing the protein rest). It depends also how you time that protein rest, how slow you get there and how long it takes to get to the next step. I usually mash in at 55°c keep continuing to heat the pot up to 63°c while stirring the mash. It takes 5 or 10 minutes, so I am sure to do some protein rest but not to overdo it.
Could it also be that beer conditions better in bulk storage than individual bottles?
Love the spencer glass. RIP spencer brewery. I made a dubbel for my winter brew this year. Its my favorite style of beer behind saison. Great video. Belgian style beer is the best
Awesome looking beer..
Thanks for the feedback!
Glad you enjoyed it!
How did i miss this video! Great beer, great glassware, great video!
Thanks! UA-cam squashed this video when it came out for some reason haha but I'm glad you enjoyed it!
I really enjoyed this video and this one for the brew schedule. I particularly liked your comments about favour characteristics with the diferent yeast strains.
Glad you enjoyed it!
Thanks for this! Brew Day tomorrow! Stay well!
Good luck! Glad you enjoyed the video!
Looking good brother! I just filled my Zilla All-Rounder with some lovely Tripel wort, i used the Lalbrew Abbaye, pitched at 18, and free raising. Steve my man, A+ for using Dingemans!
Sweet!! Sounds excellent, gotta keep them nice and warm!
My personal favourite type of Belgian beer! And the Westmalle probably being my favourite among the dubbels.
I’m hoping to do a Belgian Tripel partial mash kit from northern brewer tomorrow so this was perfect timing. Great video!
Best of luck!
Hey, I brewed this style for a competition and have no previous knowledge of this beer. Thanks for reviewing this beer.
I will have to have a couple more drinks to get my head around this beer.
Its very unique style I believe. I've got no idea if I made a bad beer or not. Its a higher abv for what I usually make.
I'm terrible at identifying flavors and aromas. Its usually my wife who is better. She is pregnant though so I am on my own.
Cheers for the content. I'm new.
I reject your premise. Who doesn't appreciate a good dubbel? Great vid!
Great informative video. I hope to make a Dubbel some day. I have the Kolsch fermenting now. Long fermentation!
They're worth it!
Great. I got to brew this. For Christmas. Think I will go with keg, and maybe bottle up some gifts. Thanks.
I absolutely love doubles, triples, and quads!!! I use the same candy syrup, very good product. I haven’t made a Belgium in a long time and I think it might be due!
👍🏻👍🏻🍺🍺
They're amazing beers and a lot of fun to brew! Yeah once I started using this candi syrup I was very happy with the results. Cheers Tom!
EU Ales and Lagers are my favorite styles. Thanks for the details!
Agreed, they are among my favorites too!
Ah yes, my favorite style of beer to drink and my second favorite to brew. Lots of belgian abbey style characteristics combined with a reduced danger of getting too toasted. And because there are so many different approaches to this beer I always learn something new when I look at other peoples' recipes. I might borrow the wheat malt from yours.
Speaking of underrated franco-belgian styles that I love to brew and drink: Did you ever think about making a Bière de Garde? Another beer style that's well worth a month-long aging period.
Great video as always. Cheers from Germany!
Oh yeah, a biere de garde is 100% on my list. Wonderful style for the shoulder season.
@@TheApartmentBrewer Awesome! I am looking forward to the video.
Good first try! I just bottled a Dubbel that I hope turns out well enough to put in a competition in July. This one has Demerara sugar + Special B to get some complexity. I made a wonderful Quad last year that was zero dark malt (just base, wheat and munich) but with D-180 and a 2 hours boil.
I find the Chimay strain to have too much cherry and it reminds me of cherry cough syrup. The Westmalle strain has been my goto. I find that I want to push that strain up to the mid 70s during active fermentation to get good character. (FYI: your description says "Ferment at 55 F")
I am not sure when the last time I did a protein rest. Palmer only recommends it for 20%+ unmalted grains (or undermodified) and you used malted wheat and fully modified Pilsner. Good way to teach us what not to do!
I have to say, having made quads with a complicated grist, while they are tasty its really not the same beer. I may go the minimalist route when I make my next one again. Thanks for the catch in the recipe, I just fixed that! Agreed on the protein rest. I think its a little bit detrimental of you don't explicitly need one.
Very nice! That protein balance is tricky but looked and sounded like a great beer nonetheless.
Yeah, guess what I won't be messing with next time haha. Besides the appearance though, this beer was awesome, and continues to get better!
I did a double 3 months ago. I read that sugar is added toward the end of primary fermentation to encourage thorough processing of maltose before fermentation sugar but yours fermented out really well.
You can absolutely do that as well if you want to, but it does pose a risk for infection (although negligible really). I prefer a little extra maillard though so thats why I did it when I did.
Your T-Shirt, that the bar on Hebgen Lake? Belgians are my go to beer whenever possible. I've got a Belgian dark strong ale sitting in my all rounder ready to transfer to keg to sit for a bit. I enjoy your vidoes. keep it up!
Just a T shirt I bought in Montana actually. Love me a good Belgian dark strong
I received the t-shirts I bought, and your logo looks awesome on the shirts!
Also the protein rest haven't worked for me at all, I think I've done like you and held for too long.
Awesome!! I'm glad you really like them and they look good. Yeah, I've never had issues with head on Belgian beers before, so it's pretty much unnecessary
I’ll definitely agree with you that the Dubbel is under appreciated! Even I’ve gone the route of making a Tripel instead due to the whole “well if you’re going to that extent might as well go the whole way”!
I agree. It definitely is very easy to just make the big two trappist beers, but the others don't get enough love. The singel ended up being one of my favorite beers and I never would have tried it if I hadn't deliberately set out to make one.
@@TheApartmentBrewer I might try your Dubbel recipe out and brew it up! Adding it to the list :)
Best of luck! Just skip the protein rest lol
Can you believe I've never had a trappist? But don't tell no one! lol... Thx for the video AB, now I'm heading out to find one of these brews...
Man, you gotta go get some! They're amazing beers
You definitely inspired me to brew a dubbel for the Autumn, I'll probably brew it this summer and then let it keg condition for a few months. I brewed a quad (10.5% abv) last summer and it has been bottle conditioning for a little over 250 days (after 7 weeks in primary) and I plan on opening one bottle per year over the next 12 years or so. I opened the first one a few weeks ago after my son was born and it turned out phenomenal, however I can't finish a 22 oz bottle of a 10.5% dark beer on my own!
First of all, congratulations on being a new dad! That is awesome!! Secondly, go for it on the beer, it's well worth it. Dubbel makes for a much more sessionable style, you'll love it!
Try harder, haha!
Yeah, after bottling a few 12% brews in 22s, I realized I had to get some 12s.
My Dark Strong Ale is fermenting now.. I taste the dubbels are a bit more red flavors, and less malty then the Quads, where much darker fruits and maltier flavors exist.. I love both dubbel and quadrupple.. Longer bottle conditioning improved in my brews, only with one exemption, which I couldn’t find the resson yet, is less carbonated overall.. I think carbonation level carries up all the flavors in Belgians, if not well carbonated, tastes a bit blend.. Nice video, and good looking color beer.. Cheers🍻
There's definitely a difference between the two, I've had a few examples that are just as complex as the quads though. Glad you enjoyed the video!
Really enjoy a good dubbel. Good maltiness and won’t knock you out ha. But I haven’t done any keg conditioning so I will have to try that out!
It worked really well! I would recommend it for stuff like this or wheat beers/saisons. Saves on CO2 as well!
I just upgraded my cooler all grain method to the Blichmann BrewEasy is that considered an all in one electric system.... I have not brewed on it yet still working out my water brewing... I want this Dubbel to be the first brew on my new system!!!
Excellent! I think the hops and gnarly channel has been using the breweasy so there's some additional reference material for you. Best of luck!
Question: Instead of adding baking soda and lactic acid later on, why not just skip all baking soda addition at the first place? Would that change anything?
I frickin love Belgians. I've gotta branch out from Tripels though, I've been obsessed since I first tried the Allagash Curieux.
They're basically my favorite types of beer. Tripels are excellent, and I need to brew one again, Curieux is an excellent beer, and they do a lot of good variations too.
This is on my list to brew before the year is up. But first up is a Belgian blonde. Want to have that ready for August. Between that, and the sours I am brewing this coming month, should have plenty of refreshing beer for the Texas heat.
Speaking of scorching... I scorched my first beer this month. Nothing went right. Lessons were learned! Like don't blow the entire brew budget in one go. Ouch.
Nice! Conditioning this one for a while will be well worth it. Sorry to hear you scorched a batch, thats a nasty flavor and its hard to dump a batch, trust me I've been there and I understand! Better luck next time!
I love a good Belgian Wit or tripel. Haven't had the chance to try a dubbel
They're very worth it! Go look for Chimay red, you can usually find them in most craft beer stores.
I brewed this recipe beginning of Nov. 2023 and just recently tapped it. I did not have the head retention issue, color / clarity looks similar to same as yours, but the flavor and finish is not so good, so far. I don't taste anything off in the beer and I feel pretty good about the sanitization, brew day, and fermentation. Just doesn't taste good. I will be buying a few commercial Dubbels just to have a comparison. I'll let it sit for another month. Hopefully it improves.
Been dying to try some dark candi syrup but in an imperial stout!
That would be very interesting to see what happens! I say go for it!
I love the smell (and implied taste) of good quality pipe-tobacco. It's one of the flavor notes I most seek out in complex red wines.
Funny thing, as much as I love Dr. Pepper (and I even like the occasional prune juice), I do not like it in my beers. (Or wines, for that matter; Zinfandels and other hot-raised grapes from southern Spain will give off those pruny/raisiny notes too.) I suppose that's the Special B talking, which I have started avoiding. Just a personal preference thang.
Tobacco is one of those hard to get qualities that I really enjoy. I'm pretty sure its produced by mild oxidation though, so double-edged sword there. On Dr. Pepper, yup definitely the Special B. I have been kind of feeling the same about it, and Caramunich as well.
I always get the Dr. Pepper note lmao glad I’m not the only one
Nice, I'm not crazy!
Great video as always! I use a cooler mash tun so step mashing is a PIA. Can I do a single infusion with a big sacrifice in flavor or dryness?
Absolutely. And it won't really cost you flavor or dryness. A long rest at around 150 F should get you there
@@TheApartmentBrewer Thanks!
so just to clarify sorry, would you still do a protein rest after the bottle conditioning came right?
Love the video and good call on the bottle conditioning (and keg conditioning) I feel like Belgians and saisons benefit from that. So question on keg conditioning. I actually have a saison fermenting right now that I was thinking about just naturally carbing up in the keg. Do you run a spunding valve while you do that so you know the pressure or just let it go a couple weeks then try? 🍻
These styles really do have a bit of a difference when bottle conditioned for sure. To your question, I am actually doing the exact same thing with a saison right now. I have it on brett so there will be a slow gradual pressure buildup so I threw a spunding valve on there and won't touch it for 3 months. But this one I just treated like a bottle and did the usual two weeks at room temperature. Worked like a charm. If you're kegging before hitting FG though I'd probably spund it.
@@TheApartmentBrewer cool! Thanks, I assumed it’s be kinda like bottles but I’ve never done the keg conditioned thing before. Figured I’d try it out since I’ve always found that these styles do better with a little time. Thanks and looking forward to the Brett Saison Vid👍
@@ElementaryBrewingCo Any time! Stay patient on that one (I'm trying my best to as well haha)
Every time I've tried a protein rest the beer has had terrible head retention. Many people have told me that with modern malts it can do more harm than good - something to experiment with maybe. Either way, the last lager I made has great head retention - with no protein rest, so it seems to be unnecessary. My recipe was mostly floor-malted Bohemian pilsner with about 3% carapils.
Thats pretty much the consensus. I just wanted to try it out for myself (and everyone else) to see how it would go. Modern malts have come a long way
I just brewed my first beer in my new BREWERS EDGE MASH AND BOIL. i bottled the beer in my Grolsch Bottles. is it better to store them in cool dark place or put them in the Fridge?
If you're bottle conditioning, room temperature is fine, but if you put them in the fridge carbonation will take longer
Can this be brewed (or have you used) with the Lallemand LalBrew Premium Series Dry Brewers Yeast? I love a Dubbel (basically have drunk commercial, export versions), but am trying my hand at this style with all grain. My system is a Grainfather Connect G30.
What strain of yeast are you referring to? The premium series has a bunch of different strains.
Do you have the srm of this beer in your notes by chance? I love that color and am gonna try to make an American ale that srm!
I don't have it handy but I'm guessing around 15-20
Love the belgians!
Me too. Like I said, I'll be brewing several iterations of trappist beers on this channel in the future
@@TheApartmentBrewer Looking forward to it!
Fantastic......I think I'm gonna start contract brewing through you. What are you labor and storage fees ☺
Cheers Steve
Haha excellent! I'm glad you enjoyed it, cheers Jesse!
Just an observation. I see your colour is outside the BJCP style guide. You are also not the only one. Craft brewers on YT tend to do that. David Heath's recipe is also outside the style guide. For interest sake, is there a specific reason? The Dubbels you had in Europe, were they also dark?
Enjoying your vidz... Good Job!
I feel like the bjcp color range on dubbel is just completely wrong. Even Chimay red is darker than this beer
@@TheApartmentBrewer I hear you thank you. With a recipe I did, I added only 60g's (20L batch) of "dark candi sugar" and it was already at the top end of the spectrum. In my mind that won't nearly bring out the complex flavours of the sugar like it's supposed to....
Been trying to brew a Chimay-like but failed 3 times, don't have a viable candi yet and my beer smells like ethanol gas pump kkkkkkkkkkk
Will save this vid for reference next time.
One day I will fix my process and be happy.
A fuel like smell may have a lot more to do with yeast and fermentation. Make sure you are pitching your yeast cool enough, pitching a large amount and not letting it get too hot during the first few days of fermentation.
@@TheApartmentBrewer This beer is 11+ abv (1.100 - 1.014) and my "Candi" is a local cane syrup maybe is too rich in minerals (copper, magnesium, zinc and phosphorus) and they show in the taste. Overall better recipe to balance those ingredients and need to control fermentation, maybe 2 day to cool completely then pitch.
Grain, malt and hops are only an alibi for this stong kind of beer. You can reach theses ABV levels just with water and much sugar, lol.
I think if you had used candy sugar it would’ve came out with the head you wanted.
So rose can also come from the hops :)
I surely appreciate the Belgian doubles. Grimbergen Dubbel is one of my favorite beers. It is not a Trappist though, but who cares.
Stay tuned since another dubbel is coming soon!
I forgot to ask how you like
That claw hammer system? What kind of heating times do you typically get for heating to mash temp and then mash to boil time? I’m looking at upgrading to a larger electric system in the next few months.
I like it a lot. Main pros are that it can hold a lot of grain and has easily replaceable parts, cons are heat up time (usually takes me about an hour and a half to get to mash temps, but thats gonna be standard for all 120V systems) and the outlet ball valve sits a bit too high off the bottom so there is some deadspace.
Dubbel is basically pronounced like the english equivalent double.
Why don’t you use white labs?
Local homebrew shops don't carry them
Belgian beer = CH kryptonite
I should mail him some 🤣
@@TheApartmentBrewer Mail him some but label it double IPA
@@Unsub-Me-Now GENIUS
Forgot to mention don't buy online. Way to expensive, if there are Latino grocery stores in your local area buy it from them, much less money and is the same product as you'll see online.
Local home brew shops are also a good option!
Edit: I see you were referring to the alternative sugar you mentioned earlier. Good to know, I haven't seen anything like that at my LHBS
"This is... this is really good" Well, yeah. Dubbels and Quads are literally the best beers styles. Other beers have their places, but, for the goal of sheer impressiveness, dubbels and quads are what one makes.
They're some of my favorites too!
Maybe you got no head retention because your bottle wasn't clean and sanitized enough, same for your glass
Nope. Consistent across all pours, whether from the keg or the bottle.
I use Piloncillo sugar in my Dubbels. Provides a caramel flavor/aroma, works well in other beers as well. Stouts, old ales, barleywine style.
Here is a link explaining what it is www.thespruceeats.com/how-to-use-piloncillo-2343039
Thats really interesting, can't say I've heard of that being used before. Something to keep in the back pocket!