Brew a Belgian Dubbel
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- čas přidán 2. 05. 2023
- Brewing a rich and smooth Belgian Dubbel. This tastes of deep dark chocolate and espresso. Lightened and sweetened by the generous addition of belgian candi sugar.
Also a comparison between White Labs WLP 530 and yeast propagated from a bottle of Westmalle dubbel.
The full recipe for how to brew a Belgian Dubbel is included, with malt grain bill percentages, IBU and water profile included.
There is link to my Belgian Candi Sugar video, if you want to make some dark candi sugar as well.
For more recipes and ideas visit www.brewandbuild.co.uk
#homebrew #homebrewing #sweet #beer #brewing #dark #ale #strong #trappist #abbey #style - Jak na to + styl
Looking nice! Pretty dark dubbel, the way I like it
Another great brew. I'm definitely going to give this one a try. Thanks for sharing your efforts with us.
Wow looks great. Would love to taste that.
It's absolutely delicious, It's getting better with age as well. More of a winter beer, but struggling to leave it alone until then 😁
Great looking and sounding beers I love a double,triple and quads. Candy sugar is beautiful but as you said don’t chuck it into the boil kettle it’ll stick to the bottom. I pull some wort off and dissolve it on the hob in a pan in the wort and re introduction when it’s dissolved. Great vid nice one cheers 👍🍻
Thanks for that Rick. Oh yes, I'm fairly partial to the occasional quad or three myself, usually followed by falling over....
Good tip on melting the sugar in the wort, nothing worse than finding half your sugar in the bottom when you're cleaning the kettle. 🍺
@@brewandbuild recently found your channel and loving the content nice work cheers 👍🏼🍻
These are really interesting ferments, unfortunately only a tiny minority of beer drinkers will appreciate them. Brewing channels that get big subscription numbers go for the obvious styles.
You make a really good point, and I probably have to accept that my subscription numbers are never going to be sky high. However I can only get enthusiastic to film something that I am genuinely interested in. You'd tell straight away if I was just going through the motions and brewing something that I don't have an interest in designing and drinking.
I've probably got a couple of more mainstream brews coming up tho...
@@brewandbuild Thanks. I appreciate your honesty. I think there is a lot of material if not controversial subjects that would challenge the big youtube players and also make excellent videos. Cask ale is an example and how beer engines are promoted as being essential to the experience and enjoyment of drinking cask. The Apartment Brewer makes excellent videos but I would question some of the content and misinformation in his videos. Not a criticism just scope for improvement. Another area that is worth exploring is the rapidly changing face of English pubs for good and bad.
@@clubroot3383 I'm chucklin away as I read this, as soon as you mentioned cask ale, I knew who you'd been watching. He did an alright job covering all that. Always watch these things with the knowledge that the CZcams algorithms punish you if your content output drops off.....
You've got some fascinating subjects there, and fairly close to my heart. As to whether I have the expertise and knowledge to tackle them though is questionable, at which point I'd have to direct you back to where I say, you'll know if I'm not talking from a position of absolute honesty with you.
I'm not saying I won't go to some of these more obscure/controversial subjects in the future, and I appreciate your support in pushing for that, but it's a matter of having enough time to do the subjects justice. And time is something I really don't have enough of at present....
@@brewandbuild When you have the, I believe you are in the very few who could cover these challenging subjects. Happy for you to reach out.
Looks like a great brew. Could be something to do with the WLP being first generation yeast and the original could be through how ever many runs. (At least two!)
I think you're right. It's supposedly the same yeast strain, but the bottle I propagated from could have been a year or more old by the time I got to it, and as you say, second, third, who knows what generation.
I think wesmalle use a different yeast for bottle condition.
That's always possible, and would explain a difference. However, I did quite a lot of reading on this before I propagated from the bottle, and the consensus seemed to be that Westmalle are one of the breweries that use their same fermentation yeast for bottle conditioning. Of course I'm probably never going to know that for certain.....
3:44 what grain mill do you use? Is this a MattMill Master?
Yes it is a MattMill Master. You've got a keen eye.
Can I ask you what is the oxygen tank/bottle you are using and where did you buy it in UK?
OK, right.... I am definitely not suggesting or recommending this, it's just what I have used for years, as it's the cheapest and easiest way to buy oxygen.
It's not food grade oxygen. It's just an Oxyturbo bottle for propane/oxygen burning torches. I do quite a lot of lead welding etc, and therefore have a ready supply of them. I used it once, didn't die, figured I'd continue. Never went back.
As it's not food grade, you are of course taking the risk that the gas may not be perfectly clean. I always figured that it's a very small amount, and fermentation would take care of any bacteria. There's always the risk of other gasses or heavy metals though, so.... you know.....