advent dec 3 - timmy's dubbel dubbel rough recipe
Posted: Sat Dec 03, 2016 3:38 pm
I lost my notes in a computer failure for this beer, but I can approximate certain aspects of it.
My phone has the gravity readings:
1.069 OG
1.012 FG
I know it had quarter of a lb of chocolate and quarter of a lb of special b
half lb of munich, caramel 60, and wheat.
I think half a lb of dark belgian candi sugar but it might have been a full lb.
base malt was some roughly 60/40 mix of pils and munich II to the gravity suggested
No idea what the ibu was - I think I aimed around 25-30, and it was all magnum at the start of the 90 minute boil.
The character of this beer honestly is 90% the fact that I added chocolate malt to a dubbel (making it more roasty, more of a dark strong kinda character) and the yeast - the private collection "canadian belgian" aka the unibroue strain. More phenolic than most belgian abbey strains and with a bit of tartness too. Almost partially "wild" in a way that I think lets you make things that can pass for a saison, witbier, tripel etc with one yeast but I think it does lead to a bit of harshness in strong dark beers like this one (at least combined with chocolate malt)
It was fermented warm for about 3 weeks, then wound up actually getting a bit over a month of lagering before bottling because I broke my foot, then after bottle conditioning I left the bottles in my downstairs fridge for months. This was brewed on the lawn of maritime wine and beer (Tim's shop) across the street from a tim horton's - hence the name.
My phone has the gravity readings:
1.069 OG
1.012 FG
I know it had quarter of a lb of chocolate and quarter of a lb of special b
half lb of munich, caramel 60, and wheat.
I think half a lb of dark belgian candi sugar but it might have been a full lb.
base malt was some roughly 60/40 mix of pils and munich II to the gravity suggested
No idea what the ibu was - I think I aimed around 25-30, and it was all magnum at the start of the 90 minute boil.
The character of this beer honestly is 90% the fact that I added chocolate malt to a dubbel (making it more roasty, more of a dark strong kinda character) and the yeast - the private collection "canadian belgian" aka the unibroue strain. More phenolic than most belgian abbey strains and with a bit of tartness too. Almost partially "wild" in a way that I think lets you make things that can pass for a saison, witbier, tripel etc with one yeast but I think it does lead to a bit of harshness in strong dark beers like this one (at least combined with chocolate malt)
It was fermented warm for about 3 weeks, then wound up actually getting a bit over a month of lagering before bottling because I broke my foot, then after bottle conditioning I left the bottles in my downstairs fridge for months. This was brewed on the lawn of maritime wine and beer (Tim's shop) across the street from a tim horton's - hence the name.
