What's in my glass? - Homebrewed Dubbel

Not all strong Belgian ales are high in fruity esters.  One of my favorites is a strong dubbel style of Belgian ale brewed by the Belgian Trappistes at Westmalle.  I enjoy the interplay between creaminess and medium-light body.  It’s nutty, with gentle dryness of palate from the roasted malts, low in ester, with a sneaky alcoholic kick.  Hop-smooth with a balance of bitterness and underlying hop flavor.

The Belgians have always enjoyed brewing outside of the box.   In that tradition I’ve homebrewed a version that replicates Westmalle Dubbel.  I call it Leftmalle after Left Hand Creek which flows nearby.  I’ve  added some quirky ingredients of my own to assure uniqueness of formulation (which Belgian’s would appreciate) , yet faithfulness to the appearance, taste and aromatic character of the original Westmalle. 

Instead of using Belgian candi sugar (which is nothing more than crystallized sucrose) I experimentally substitute Agave extract syrup and Brazilian dark rapadura sugar.  Agave syrup is about 72% fructose, 25% dextrose and 3% other sugars.   The Agave syrup serves to increase yeast attenuation and create a drier beer with less body.  Specialty malts replicate the gentle fragrant aroma and flavor of sweet, caramelized and roasted malt which play an important role in this particular beer.  Late hopping with Santiam hops serves to add a honey-like floral character.  No citrus-hop aroma (typical in American IPAs) in this beer. 

At 8% alcohol I take note, but don’t feel the excessive breath of alcohol which other styles of strong Belgian ales often exhibit.   I’m in the mood for a smooth, nutty, cocoa-roast, malty ale with a slight Belgian fruity kick.  More on homebrewing

Homebrew Recipe for 5.5 gallons (21 l)

6        lbs.         (2.7 kg)                        Light malt extract syrup or 4.8 lbs (2.18 kg) light dry malt extract

8        oz.          (225 gm)                      Belgian or other aromatic malt

8        oz.          (225 gm)                      honey malt

8        oz.          (225 gm)                      English crystal malt (80 L)

5        oz.          (140 gm)                      debitterized black malt

2.5     lbs.         (1.15 kg)                      Agave extract syrup

1        lb.          (454 gm)                      dark Brazilian rapadura sugar

1.25   oz.          (35 gm)                        UK Fuggles hops 4.7% alpha (5.9 HBU/165 MBU) – 60 minute boiling

1/2     oz.          (14 gm)                        Santiam hop pellets 5% alpha (2.5 HBU/70 MBU) – 30 minute boiling

1        oz.          (28 gm)                        Czech Saaz hops 3.4% alpha (3.4 HBU/95 MBU) – 20 minute boiling

3/4     oz.          (21 gm)                        Santiam hop pellets – 1 minute boiling

1/4     tsp          (1 gm) powdered Irish moss

Belgian Trappist yeast (use low ester producing type) yeast (I used Cry Havoc all purpose yeast)

3/4     cup         (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging

 

Place crushed grains in 2 gallons (7.6 l) of 150 degrees F (68 C) water and let steep for 30 minutes.  Then strain out (and rinse with 3 quarts (3 l) hot water) and discard the crushed grains reserving the approximately 2.5 gallons (9.5 l) of liquid to which you will now add malt extract, agave syrup, rapadura sugar and 60 minute hops.  Bring to a boil.

The total boil time will be 60 minutes.  When 30 minutes remain add the 30-minute hops.  When 20 minutes remain add the 20-minute hops.  When 10 minutes remain add the Irish moss.  When 1 minute remains add the 1-minute hops. After total wort boil of 60 minutes turn off the heat.

Immerse the covered pot of wort in a cold water bath and let sit for 15-30 minutes or the time it takes to have a couple of homebrews.

Then strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2 gallons (8 l) of cold water has been added.  If necessary add additional cold water to achieve a 5.5 gallon (21 l) batch size.  Aerate the wort very well.

Pitch the yeast when temperature of wort is about 74-76 degrees F (23.5-24.5 C).  Ferment at about 74 degrees F (23.5 C) for about one week or when fermentation shows signs of calm and stopping.  Rack from your primary to a secondary.  If you have the capability “cellar” the beer at about 55 degrees F (12.5 C) for about one week.   

Prime with sugar and bottle or keg when complete.

Topics: Homebrewing , Beer styles