Brews

Dubbel – Trapist Ale

Brew

Hops

Hop variety60min30minTotal
Fuggles25g25g50g

Grain

  • 3.8kg Pilsner Malt
  • 0.7kg Munich Malt
  • 0.7kg Aurora Malt
  • 0.7kg Wheat Malt
  • 0.25kg Brown Malt
  • 0.25kg Dark Crystal

Yeast

Lallemende Abbaye Belgiian Ale 1 pkt

Water Treatment

4 gm Calcium Chloride, 1gm Calcium Sulphate, 2 gm Magnesium Sulphate, 2.5 gm Calcium Carbonate, 4 ml lactic acid into mash water

Boil Additions

1/2 whirlfloc tablet and 1/2 teaspoon yeast nutrient at 15 min to go in boil. Amber Candi Sugar 0.35kg 10 mins to go in boil.

Brew

  • Mash in at 73°C with 18L, rest for 60 min at 73°C.
  • Mash out: 78 for 10 min
  • Sparge with 15L at 78°C
  • Preboil size 28L
  • Boil time 90mins
  • Top up volume 2L
  • Postboil size 25L
  • Fermenter volume 24L

Fermentation

18C for 3 days, 20C for 4 days, 22 C for 2 days then step down to 5C over 5 days. Fermented under zero pressure until Day 10 then added 15 psi and topped up daily as CO2 absorbed

Fermenter Additions

N/A

Carbonation

Kegged, but began adding CO2 after Day 10 in fermenter.

Bottled

20240627

Final Volume

23L

Notes

This brew was to try something a bit different. I made the Belgian Candi Sugar by starting with 400gm Dextrose adding about 200 ml water and about 4 teaspoons of lemon juice. Heated to around 140C in a wok rather than a pot (easier to avoid boil over) and kept going until a nice amber colour. I then poured into some silicon molds and let the Candi Sugar set in the fridge. I expected IG to be higher, and FG to be lower, but maybe 5.5% abv is ok for a Dubblel??