Belgian!

Beer Recipe Design
1

I recently bought a small book about Belgian ales from NB. So far it seems that Belgium, rather than Germany, is beer heaven. Oud Bruin, Dubbel, Tripel, Saison, and Trappist beers.

Next weekend I will start Dubbel Bruin, 6 gallons:

4 lb Vienna malt (Briess)
4 lb Munich malt (Briess)
4 lb pale 2-row (Rahr)
1 lb honey malt (Gambrinus)
1/2 lb CaraPils (Briess)
1/2 lb Special B (imported from Belgium)

2 oz Apollo hops (18%AA, 12 min)

SafAle S04 dried yeast

No candi sugar, but I do plan to use Special B

2

1 tsp magnesium sulfate
1 tsp calcium chloride
2 tsp potassium bicarbonate

3

Why two ounces of Apollo at 12 minutes and nothing else? Have no Belgian brewing knowledge here so maybe that’s something I’m missing.

4

Not the same thing. Table sugar or corn sugar are good substitutes, though.

5

S04 yeast will not make a suitable dubbel in my opinion.

6

SO 4 will give you an English, not a Belgian character. You need to choose a liquid Belgian strain if you really want to make a dubbel. I am not familiar with Apollo hops, but you should use something that resembles continental hops like Hallertau, Saaz, Styrian Goldings, or something similar. Dubbel is a more malt accentuated beer so you probably just want to add 20 IBU or so of bitterness. Oud Bruin is a sour beer so it will also need low hops if that is the style you are trying to brew. Good luck with your brew.

7

Bruin just means brown so “Dubbel Bruin” doesn’t necessarily imply a sour beer. Oude Bruin = Old Brown.

8

I would try Wyeast 3522 Belgian Ardennes. It’s a fantastic Belgian yeast and my go to for most Belgians I brew. For this style, I’d ferment on the cooler side. Somewhere in the low 60’s.

And I’d agree with the above statements about your hop additions. Apollo are a big citrusy american hop. You want a more earthy or spicy noble hop. Maybe 15-20 IBU at 60min and a small dose later on somewhere around 15-20min. Or even just a 60min addition.

9

Because of the yeast choice, and the unconventional late addition of 18% AA hops, you won’t have a “Belgian!” but I am intrigued. Plus the equal parts Vienna, Munich, 2-row, then 1/2 lb special b (skip the carpils w/ that much munich and special b) – I am trying to taste this in my mindmouth but I can’t get it. the grain bill is not unlike a marzen I made, minus the special b. But the late addition apollo throws off me off the trail. If I had more time I would brew up stuff like this. It sounds good. Take dobe’s advice and put it on belgian ardennes. cut the munich to 3lbs or cut the special b by half. You don’t want it to be too cloying. make sure your late add Apollos will hold up to that malt bill.

edawg
:cheers:

10

I fermented at 66. I suppose I could have let it go 70 - 75, this would produce more esters, and make it more like a Belgian beer.

11

the only belgian ingredient you have - is special B. Special B can be used in almost any ale without contributing a belgian flavor. For a true belgian you really need to be using a belgian yeast. Belgian yeast is where belgian ales derive a majority of their character. You will get some esters from S-04, but they wont be the same (there are several types of esters). I suspect you will end up with something closer to an undefined ale. It will be interesting, but probably wont taste much like a belgian