First Dubbel

Discussion in 'Recipes for Feedback' started by IPLAYDRUMS, May 5, 2018.

  1. I_playdrums

    I_playdrums Well-Known Member

    Joined:
    Apr 1, 2017
    Messages:
    196
    Likes Received:
    308
    Trophy Points:
    63
    Location:
    Upstate NY
  2. thehaze

    thehaze Active Member

    Joined:
    Jul 5, 2017
    Messages:
    177
    Likes Received:
    108
    Trophy Points:
    43
    No Candi Syrup?

    Anyway, I've tried Danstar Abbaye in 2 brews this year and I must say, it's even worse than T-58 from Fermentis. I will try it again in 2 more brews, but I'm kinda afraid at this point.

    If you want a Belgian Dubbel, I suggest looking through the recipes from Candi Syrup.

    I would not brew a Dubbel without a proper yeast, like the Westmalle or Chimay strain and some real candy syrup.
     
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,399
    Likes Received:
    6,638
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Look for the recipes on the Candi Syrup site.... Then use cane sugar. Much easier on the wallet and same outcome. Unless it's dark candi syrup, then make your own. It's stupid easy and again, much easier on the wallet.
     
  4. jeffpn

    jeffpn Well-Known Member

    Joined:
    Apr 28, 2015
    Messages:
    3,240
    Likes Received:
    1,557
    Trophy Points:
    113
    I think nosybear has a cane sugar farm!!
     
  5. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,399
    Likes Received:
    6,638
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    No, just an aversion to spending extra money for the same outcome!
     
    N0mad likes this.
  6. I_playdrums

    I_playdrums Well-Known Member

    Joined:
    Apr 1, 2017
    Messages:
    196
    Likes Received:
    308
    Trophy Points:
    63
    Location:
    Upstate NY
    That's a cool website, thanks for the link. They have recipes for stouts, porters also, and I brew those without the syrup, so what is it about the syrup that it lends to Belgian styles, specifically, that we can't do without it?
     
  7. KC

    KC Active Member

    Joined:
    Feb 25, 2015
    Messages:
    323
    Likes Received:
    179
    Trophy Points:
    43
    Location:
    NY Capital
    They way they develop maillards at lower temperatures and high pH adds a lot of flavor complexity that won't come from plain or caramelized sugar
     
  8. I_playdrums

    I_playdrums Well-Known Member

    Joined:
    Apr 1, 2017
    Messages:
    196
    Likes Received:
    308
    Trophy Points:
    63
    Location:
    Upstate NY
    How about adding Amber Candi as a late addition? I edited the recipe to include it, not sure if adding to the boil "late" is a sound idea or not.
     
  9. thehaze

    thehaze Active Member

    Joined:
    Jul 5, 2017
    Messages:
    177
    Likes Received:
    108
    Trophy Points:
    43
    Amber Candi Syrup is nice and you can easily add it in the last 15 minutes of boil. Amber Candi Syrup is a bit more toffee and caramel tasting, so balance that with some bitterness and a bit of toastiness/roastiness.

    Cheers!
     
    IPLAYDRUMS likes this.
  10. I_playdrums

    I_playdrums Well-Known Member

    Joined:
    Apr 1, 2017
    Messages:
    196
    Likes Received:
    308
    Trophy Points:
    63
    Location:
    Upstate NY
    Cool thanks for the reply
     

Share This Page

arrow_white