Belgian Dubbel

[Sandy Feet]

As always, playing around with ideas for future brews.
Depending on when I can brew it, and if it is still reasonably warm maybe in early December, I was toying with the idea of a Belgian Dubbel, probably on the lower end of the alcohol for the style. When coming across recipes, I am seeing a lot of Carafa and Special B. These are things I have not used in the past. For those of you that have, how do they compare with Crystal or in some cases Chocolate malt? I assume these are being used for a specific reason and that is why Crystal is not in most of these recipes.
Also, if any of you have brewed this style, did you like a particular yeast that I can get the equivalent from my homebrew store that sells White Labs?
I tried making a Single a couple of times before. I think I got close to what I wanted, but I still think I need to change the yeast out in the future as the Ardennes was more for the high alcohol beers, I was hoping to get a little more character out of the yeast in the future. I probably just needed to go hotter earlier, but that is harder to do for me in the winter.

 

[Megary]

I'm not a Belgian expert, but I'd assume the Carafa is there primarily for a bit of color (and maybe a hint of roasty dryness.)

Carafa comes in 3 different colors:
Carafa 1 - ≈ 345L
Carafa 2 - ≈ 435L
Carafa 3 - ≈ 530L

And those 3 are also available de-husked, as Carafa "Special" 1, 2 and 3. The de-husked is supposed to be somewhat less inherently bitter.

Weyermann considers these "Chocolate Malts", and the usual descriptions apply...coffee, chocolate, roasty etc. I've used Carafa quite a bit and at the small amounts used, it's really hard to tell them apart flavor wise. YMMV.

Again, I'm assuming you would only be using a smidge of Carafa and any will work to get the color in line.

I'll let others speak for Special B.

 

[Herm brews]

Have you checked out this Quarterly Community Brew?
https://www.brewersfriend.com/homebrew/recipe/view/1134070/mannequin-pees-us
Here is my version, which I really liked
https://www.brewersfriend.com/homebrew/recipe/view/1227277/dubbel-switch
I used WLP-550, because LHBS was out of WLP-500.

 

[GFHomebrew]

Special B to me Rasins prunes dark fruit burnt caramel notes. Havnt used this in a long time.

Being Belgian maybe some dark candy sugar or home-made stuff you'll see in that quarterly brew link I made some DIY dark candy sugar .

The link to that quarterly brew if you wish
https://www.brewersfriend.com/forum/threads/q2-2021-brewersfriend-community-recipie.14442/

I always love reading through these a trip down memory lane

 

[Sandy Feet]

The quarterly one looks nice and simple. Thanks for the responses, explaining the ingredients and help with the yeast. I'm going to look through a few more things too.
On the rare occasion I see one of those at the bar, they are too big to drink and drive home. The only more sessionable one that I have seen at a brewery was in Ocala. That is an hour away. I like the idea of trying to lower the alcohol a bit for my taste at home and to learn about new ingredients.

 

[Zambi]

The quarterly one looks nice and simple. Thanks for the responses, explaining the ingredients and help with the yeast. I'm going to look through a few more things too.
On the rare occasion I see one of those at the bar, they are too big to drink and drive home. The only more sessionable one that I have seen at a brewery was in Ocala. That is an hour away. I like the idea of trying to lower the alcohol a bit for my taste at home and to learn about new ingredients.

I'm a bit surprised. As far as I know they fall inbetween the blondes and tripels in alcohol percentages.
I'm not a fan, there is something in the dubbels and quadruppels I don't like.
I love blondes and tripels though.
I think it is the caramel

 

[Sandy Feet]

The Dubbels and Quads are darker and more complex. When they are made correctly, they are very good. Some of the other recipes I am seeing online have a somewhat complex grain bill. I watched some YouTube videos last night, and I am starting to understand why and what some of these other malts do.

 

[Sandy Feet]

Have you checked out this Quarterly Community Brew?
https://www.brewersfriend.com/homebrew/recipe/view/1134070/mannequin-pees-us
Here is my version, which I really liked
https://www.brewersfriend.com/homebrew/recipe/view/1227277/dubbel-switch
I used WLP-550, because LHBS was out of WLP-500.

I don't know what will be available when I brew this, but I did see the WLP500 available in the next generation pure pitch. I initially thought, "Holy shit, this is expensive", until I realized it appears to be a 2X package which is what I pitch anyway at a price less than 2 packages of normal, liquid yeast.

 

[Zambi]

Might be worth using google translate and check out the Flemish and Dutch home brewing forums.
If you have a specific type you like, lemme know and I'll do some browsing for you

 

[Sandy Feet]

Might be worth using google translate and check out the Flemish and Dutch home brewing forums.
If you have a specific type you like, lemme know and I'll do some browsing for you

That is really nice. I think I have an idea. It is a mix of what I saw on one of the hombrewer association's web site and the Apartment Brewer's YouTube channel.
I might post the idea when I get some time and get some feedback from y'all.

 

[Sandy Feet]

Idea:
5 lbs Maris Otter
4 lbs Belgian Pils
1lb Wheat
1lb Munich I
8 oz Special B
8 oz Aromatic
1lb D-180 Candi Syrup
WLP 500 - The equivalent of 2 packs
Styrian Goldings 1.25 oz 60
Saaz 1 oz 10
Single Infusion BIAB 60 minute mash @149F

The ingredients fall in line with the recipes from other sources, but my lack of efficiency looks like it puts it in the 5.8-6.3 range - right where I want it. Brewers Friend and BeerSmith both have it fairly close to those numbers with my experience that I won't hit OG and I will probably go lower in FG.

 

[Bigbre04]

As always, playing around with ideas for future brews.
Depending on when I can brew it, and if it is still reasonably warm maybe in early December, I was toying with the idea of a Belgian Dubbel, probably on the lower end of the alcohol for the style. When coming across recipes, I am seeing a lot of Carafa and Special B. These are things I have not used in the past. For those of you that have, how do they compare with Crystal or in some cases Chocolate malt? I assume these are being used for a specific reason and that is why Crystal is not in most of these recipes.
Also, if any of you have brewed this style, did you like a particular yeast that I can get the equivalent from my homebrew store that sells White Labs?
I tried making a Single a couple of times before. I think I got close to what I wanted, but I still think I need to change the yeast out in the future as the Ardennes was more for the high alcohol beers, I was hoping to get a little more character out of the yeast in the future. I probably just needed to go hotter earlier, but that is harder to do for me in the winter.

I have always had luck subbing the equivalent colored malt(black, chocolate, etc). I also tend to prefer debittered black(briess prinz or equal). Been a long time since i have brewed any Belgian beers. I think im gonna do some belgian beers this winter. im gonna follow this for yeast recommendations!

 

[Sandy Feet]

When I looked at the WLP 500, it had a 65-72F range on the temperature which is lower than the 550. At that range, I can still borrow the wife's hairdryer for the garage refrigerator if we have a cold snap.