Thank you for finally covering the Belgian Dubbel!! The evolution data is fascinating! Even though the data is showing an increase in flavor/aroma hops, I like keeping this style more traditional. I have enough hoppy beers on tap and so a good, malty dubbel is great to have in contrast. I also don't use any candi sugar based on a recommendation that Tomme Arthur gave me a couple years ago -- grains only. I did replace my small Chocolate addition with Caramunich based on your data... I'll see how that changes it next time I brew it. Cheers!
Completely understand your logic. I think if you carried the evolution far enough the candi sugars would go away but they are used so prominantly I couldn't ignore it. Literally 94% of the recipes used some sort of sugar adjunct. I hope you've got some special B in there as well. I think thats one of the key flavor elements that has been elevating peoples recipes.
You mentioned in your BDS video that your BoS batch was fermented on a yeast cake from a dubbel. Would you try reusing the yeast from this dubbel recipe to brew a dark strong? Any concern around the nearly 8% abv stressing the yeast too much? I’m planning out my first go at the monastic styles and I’m hoping to reuse the cakes from the single and dubbel for the triple and dark strong, respectively. Thanks for the video!
Now that AHS is owned by Northern Brewer (can't order grain by the ounce now), I will probably purchase from Bacchus and Barleycorn when I can't get to my local store (or they don't have what I want). Looks like a good site.
Pro Brewer here... been to Belgium for weeks to study. This recipe is pretty dead-on. Using Munich and CaraMunich is a great idea, keeping all of the malt European. Only thing is I would use the Rochefort yeast - that is just a personal preference though.
scale up? you can use candi sugar as well but I find the syrup as a better, more sanitary way of adding sugars to the fermenter. you can also make your own if you'd like. another option is to use up fully the amber sytrup and scale back the dark syrup
Great video, been waiting for the Belgian Dubbel-video for a long time. Whats the reason behind putting the candi syrups in the primary and not during the boil? And when during the primary - when fermentation has kicked off, starting to slow down or at the very beginning with the yeast?
To reduce osmotic shock of the yeast. These syrups are sanitary and ok adding to the fermenter. I usually add them 24-48 hours after fermentation kicks off or you can add them at 1/3 sugar break if you' have a tilt hydrometer.
![This beer is criminally underrated [ALTBIER Recipe]](http://i.ytimg.com/vi/jEJEQ5PY5ts/mqdefault.jpg)
Thank you for finally covering the Belgian Dubbel!! The evolution data is fascinating! Even though the data is showing an increase in flavor/aroma hops, I like keeping this style more traditional. I have enough hoppy beers on tap and so a good, malty dubbel is great to have in contrast. I also don't use any candi sugar based on a recommendation that Tomme Arthur gave me a couple years ago -- grains only. I did replace my small Chocolate addition with Caramunich based on your data... I'll see how that changes it next time I brew it. Cheers!
Completely understand your logic. I think if you carried the evolution far enough the candi sugars would go away but they are used so prominantly I couldn't ignore it. Literally 94% of the recipes used some sort of sugar adjunct. I hope you've got some special B in there as well. I think thats one of the key flavor elements that has been elevating peoples recipes.
@@MeanBrews I totally agree about Special B. I use 4.5% and it gives it that slight roasty/caramel hybrid kick.
Great Info! And thanks for this recipe.
Nice, thank you
No problem
This is interesting recipe. Its a lot darker than other dubbel recipes I've seen. This seems more akin to a quad.
yes. but not near quad in strength
Cool. I’m gonna try my next double like this. I need to start doing the protein rest
Nice work
Waiting for the weekend to do my first batch
awesome!
You mentioned in your BDS video that your BoS batch was fermented on a yeast cake from a dubbel. Would you try reusing the yeast from this dubbel recipe to brew a dark strong? Any concern around the nearly 8% abv stressing the yeast too much? I’m planning out my first go at the monastic styles and I’m hoping to reuse the cakes from the single and dubbel for the triple and dark strong, respectively. Thanks for the video!
I've done this with success but heavily oxygenate each batch and be sure to add yeast nutrient. I almost treat them like meads with Fermaid K.
Now that AHS is owned by Northern Brewer (can't order grain by the ounce now), I will probably purchase from Bacchus and Barleycorn when I can't get to my local store (or they don't have what I want). Looks like a good site.
Pro Brewer here... been to Belgium for weeks to study. This recipe is pretty dead-on. Using Munich and CaraMunich is a great idea, keeping all of the malt European. Only thing is I would use the Rochefort yeast - that is just a personal preference though.
Good stuff!
Ow yeah.
Great info!
Thanks for watching!
Cream ale! Malted Corn here we go
Great work!
What would be the best way to modify this to not be left with partial packs of Candi syrup?
scale up? you can use candi sugar as well but I find the syrup as a better, more sanitary way of adding sugars to the fermenter. you can also make your own if you'd like.
another option is to use up fully the amber sytrup and scale back the dark syrup
Great video, been waiting for the Belgian Dubbel-video for a long time. Whats the reason behind putting the candi syrups in the primary and not during the boil? And when during the primary - when fermentation has kicked off, starting to slow down or at the very beginning with the yeast?
To reduce osmotic shock of the yeast. These syrups are sanitary and ok adding to the fermenter. I usually add them 24-48 hours after fermentation kicks off or you can add them at 1/3 sugar break if you' have a tilt hydrometer.
@@MeanBrews This is same reason why I add honey in primary for braggots too. Reduced shock, and better retention of delicate aromas.
When you add the Candi syrup to the fermenter, do you just pour it in or do you swirl the fermenter to disperse it?
Your title says it is a single.
thats what I get for copy paste! Thanks. Fixed.