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Spotted Tongue 2024 Dubbel Date
Belgian Dubbel • All Grain • 5.5 gal
Using the bottle of date syrup I bought at ALDI. Shout out to Jamil for the bones of this recipe.
November 2, 2023 05:51pm
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Ingredients (All Grain, 5.5 gal)
- 10 lbs
Pilsen Malt;Dingemans
Pilsen Malt;Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- .5 lbs
Weyermann CaraMunich® II;Weyermann
Weyermann CaraMunich® II;Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.5 lbs
Special B - Caramel malt;Dingemans
Special B - Caramel malt;Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.5 lbs
Aromatic Malt;Briess
Aromatic Malt;Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1 lbs
Munich TYPE I;Weyermann®
Munich TYPE I;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- .875 lbs
Belgian Candi Syrup;Dark Candi Inc.
Belgian Candi Syrup;Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 1.1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.5 oz
Magnum -12.6 AA% pellets; boiled 60 min
Magnum
A West Coast hop with high Alpha Acid. Excellent bittering hop.
-
FermentisT-58Safbrew T-58
FermentisT-58Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Dark Candi syrup is actually date syrup. Clear candi sugar is actually palm sugar from an Asian market. Yeast is Lallemand Abbaye Belgian Ale cake from previous Belgian Blonde fermentation. Ferment at 65.
Style (BJCP)
Category: 26 -Monastic Ale
Subcategory: B -Belgian Dubbel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.062 -1.075 |  |
| Terminal Gravity: | 1.012 | 1.008 -1.018 | |
| Color: | 18.1 SRM | 10 -17 | |
| Alcohol: | 7.0% ABV | 6% -7.6% | |
| Bitterness: | 27.7 IBU | 15 -25 | |
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