Westmalle Dubbel

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Westmalle Dubbel

Postby Monte Cristo » Mon Apr 25, 2016 16:21

I tried quite a few Belgian ale while in Brugge earlier in the year but one of my favourite was Westmalle dubbel, so i thought would give this recipe a try.
Unfortunately i bought the wrong yeast which is Chimay yeast WLP500 i believe, instead of Westmalle WLP530 not sure how that happened but anyway at least it's a trappist yeast.
Also wondered about adding the Candi sugar i thought about dissolving it in boiling water then adding to the wort as it comes up to boil instead of just throwing it in as i have visions of it sticking to my element.

Any thoughts on the recipe much appreciated. :hat:

Estimated OG: 1.063 SG
Estimated Color: 69.1 EBC
Estimated IBU: 22.0 IBUs
Brewhouse Efficiency: 76.70 %
Est Mash Efficiency: 86.4 %
Boil Time: 90 Minutes


4394 g Pilsner (2 Row) Bel
786g Vienna Malt
208g Chocolate Malt
682 g Candi Sugar, Dark (541.8 EBC)
30g Saaz [4.50 %] - Boil 60.0 min
30g Styrian Goldings [5.00 %] - Boil 20.0 mins
Trappist Ale (White Labs #WLP500)

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Re: Westmalle Dubbel

Postby zgoda » Mon Apr 25, 2016 17:27

You can dissolve in wort, why dilute precious liquid?
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Re: Westmalle Dubbel

Postby Dennis King » Mon Apr 25, 2016 19:30

Probably my favorite Belgium beer. I got a recipe from an American book Beers Captured.

23lts

5210 Pilsner malt
226 Dingmans Cara Munich malt
142 Dingmans Belgium biscuit
71 Chocolate
340 Candi sugar

81 Styrian Goldings

I also used the same yeast.

Came out reasonably well but not as good as original. Seem to remember struggling to find out the water profile of the original. I dissolved the Candi sugar.
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Re: Westmalle Dubbel

Postby Monte Cristo » Mon Apr 25, 2016 20:14

zgoda wrote:You can dissolve in wort, why dilute precious liquid?
well maybe I could extract some wort bring that to the boil and dissolve in that then add it back in. It's the element that concerns me it doesn't need much encouragement for things stick to it and set like concrete.


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Re: Westmalle Dubbel

Postby Dennis King » Mon Apr 25, 2016 20:15

Monte Cristo wrote:
zgoda wrote:You can dissolve in wort, why dilute precious liquid?
well maybe I could extract some wort bring that to the boil and dissolve in that then add it back in. It's the element that concerns me it doesn't need much encouragement for things stick to it and set like concrete.


That's what I did.
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Re: Westmalle Dubbel

Postby Monte Cristo » Mon Apr 25, 2016 20:19

Dennis King wrote:
That's what I did.

That's good to know Dennis thanks, now I know I'm on the right track.

The recipe I am using is from candisyrup website I think.


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Re: Westmalle Dubbel

Postby zgoda » Mon Apr 25, 2016 20:58

I think it will be too dark, over 200 gms choc and dark syrup.
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Re: Westmalle Dubbel

Postby rats_eyes » Mon Apr 25, 2016 21:22

I had a bash at this as well, though my recipe was slightly different.

23 litres

5330g pils
680g crystal
136g special B

60 minute mash at 65 c

60 minute boil
60 mins - home made candi syrup ( from 450g muscovado)
60 mins - tettnanger 20g, Bob's 20g
30 mins - saaz 28g

FG was 1.061
Fermented with wlp530
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Re: Westmalle Dubbel

Postby Monte Cristo » Mon Apr 25, 2016 23:54

zgoda wrote:I think it will be too dark, over 200 gms choc and dark syrup.


Looking at my recipe and everybody else's i think you're right Zgoda so i am going to reduce it by half i reckon. :hat:

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Re: Westmalle Dubbel

Postby serum » Tue Apr 26, 2016 07:36

If you message my brother rats_eyes who is on here he had a really good clone recipe.

Climate yeast has more banana esters and it might not go quite as low but it'll still be good.

You want candidates syrup rather than the rocks. You're right to dissolve them first. What I did when I used them was to dissolve them in a pan the day before but boil the liquid down and then put it in a plastic bottle. I wouldn't worry about adding water to the boil. If you were using syrup it would have some water content. You can always boil it a bit longer but I don't think that's necessary.

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Re: Westmalle Dubbel

Postby jkp » Tue Apr 26, 2016 15:47

Not sure how much this helps, but this is what Brew like a monk says about the Westmalle Dubbel

Screenshot_2016-04-26-10-36-23_org.ebookdroid_1461639033816.jpg
Screenshot_2016-04-26-10-36-23_org.ebookdroid_1461639033816.jpg (233.63 KiB) Viewed 975 times


It also gives the colour as 37(74) SRM(EBC).

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Re: Westmalle Dubbel

Postby Monte Cristo » Mon Jun 06, 2016 12:40

Well this has been in the bottle 2 weeks, i bottled in 330ml which reminded me not to do that again!

I know it needs conditioning but at the moment it's not too good, the colour is a little bit off the original, the flavours are there stone fruit etc. but there is a real harshness to it.

Think i will stick this in the cellar and try it in a couple of months :hat:

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Re: Westmalle Dubbel

Postby Dennis King » Mon Jun 06, 2016 13:33

My one definitely improved with age.
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Westmalle Dubbel

Postby Monte Cristo » Mon Jun 06, 2016 13:36

Yes I think this will, I probably tried way too early.
The flavours are there it's just rough!


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Re: Westmalle Dubbel

Postby Dennis King » Mon Jun 06, 2016 13:43

I have a couple of bottles left, around 10 months since bottling. Drank one a couple of weeks back and it was really good.
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Re: Westmalle Dubbel

Postby Monte Cristo » Mon Jun 06, 2016 13:46

That's good to know Dennis, I've got plenty other beer to drink so I will give it the time.


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Re: Westmalle Dubbel

Postby Monte Cristo » Mon Oct 24, 2016 10:15

5 months since I brewed this and last night I gave one a try.
The flavours have really started to come through now, but there is still a roughness to it on the aftertaste which has definitely subsided since the last sample.
Verdict: Another 6 months I think!


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