Dubbel No. IV

My first colloborative brewday and first 5 gallon batch! Homebrewtalk yielded me a couple friends here interested in homebrewing, so after a preliminary tasting of some of my brews, we decided to do a Dubbel. This first batch is meant to be basic, straightforward and without too much craziness. One variable I get to explore this time is temperature control, as we have access to wine cellar kept at a constant 18º C. We left the primary in there for the first 4 days, then moved it to a room at ambient temperature, which is around 30-33º C most days right now. Actually, these past few have been real scorchers, so it could be pushing up. Hopefully letting the primary fermentation go at a cooler temperature will keep any ethanols or excessive alcohol flavors from developing and set it up to explore more interesting esters.

Highlights of this brewday included using a commercial kitchen, which meant that our 23 L or so of wort came to a boil in 15 minutes (!). That definitely bebeats my stovetop struggling to take 7 L up to boil over like 30+ minutes. I was highly impressed with our efficiency at the end of all of it, too–I don’t think I’ve ever hit 81% efficiency with my set up. Whether it’s because I usually stick to smaller volumes or something else, I’m not entirely sure, but I’m happy for it. We kept the mash to the low end of 64º C to aim for high attenuation and try to avoid poor head retention, which has been a bit of a struggle for me.

So, simple and straighforward, another Dubbel:

Dubbel No. 4

Belgian Dubbel

Recipe by BrewingInBolivia

Recipe Specs

Original Gravity Final Gravity Colour (SRM / EBC) Bitterness Alcohol by Volume
1.078 1.015 17.0
17.6 IBU 8.2%

Brewhouse Specs

Recipe Type Batch Size Boil Time Efficiency
All Grain 19.0 Litres / 5.0 Gal 60.0 min 81.0%


Name Type SRM Percentage Amount
Pilsner Grain 1.7 76.96 % 4.28 Kg / 9.42 Lbs
Chancaca Sugar 25.0 10.44 % 0.58 Kg / 1.28 Lbs
Candi Sugar, Amber Sugar 75.0 7.20 % 0.40 Kg / 0.88 Lbs
Vienna Grain 3.0 2.25 % 0.13 Kg / 0.28 Lbs
Pale Ale Malt Grain 3.0 1.80 % 0.10 Kg / 0.22 Lbs
Chocolate Grain 350.0 1.35 % 0.08 Kg / 0.17 Lbs


Name AA% Amount Use Time
Palisade 7.8% 16.00 g / 0.56 oz Boil 60 mins
Willamette 5.0% 4.00 g / 0.14 oz Boil 20 mins
Willamette 5.0% 4.00 g / 0.14 oz Boil 10 mins


Name Amount Use Time


Name Attenuation
Safbrew T-58 75 %

Mash Steps

Step Name Time Temperature Type
Saccharification Rest 60.0 min 64.0 °C / 147.2 °F Infusion


Brewday 1-6-13Strike water: 8 L distilled, 5.5 SCZ water high in carbonates

Collected around 19 L at 1.078 OG.

Recipe Generated with BrewMate


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