Both of these grain bills come in at the same SRM (~17.5) and OG (~1.078). Assuming I use the same yeast and an appropriate IBU with each grain bill, what flavor differences would you expect between the two variations of the same recipe? Is one more appropriate than the other for a belgian dubbel?
Variation 1:
71.5% Belgian Pils
7% Belgian Aromatic
7% Belgian Special B
14.5% plain white sugar (sucrose)
Variation 2:
39.25% Belgian Pils
39.25% Belgian Munich
7% Belgian Special B
14.5% plain white sugar (sucrose)
My instinct tells me that the version with Munich malt could potentially have a more bready, malty, and melonoidin-rich flavor. It would also likely make your wort slightly less fermentable, as compared to the recipe with the majority of pils malt. Honestly, Belgian beers are really characterized by their yeast, so that should play a very important role in how you want your final product to turn out. Good luck!
+2 - I have also used a combo of D-90 and D-180, plus Special B with good results.
I love aromatic malt, but in my dubbel I typically leave it out. I use a 50-50 mix of Belgian Pils and Belgian Pale Ale malt for my base malt. I get good malt character from it, but still get the attenuation I’m looking for in a dubbel.
I agree. A little bit of melanoidin character would probably be ok, but the breadiness might be a bit much. To me, a good dubbel is crisp and easy drinking, with the right balance of dark fruit and Belgian yeast character.
I know yeast strain hasn’t come up yet, but I like WY1762 a lot for this style. WY3864 (Unibroue) is another good one for this style, and I think it is out as a limited release right now. They both have a nice plummy note that compliments the Special B and dark syrups quite well.
That much munich malt will make the beer taste malt-heavy which isn’t what you want in this style. You want a malt platform for all those fruit and caramel flavors to distinguish themselves. Too much maltiness is going to drown some of those flavors. If you’re afraid too much pilsner will make the beer too grainy or not malty enough then I’d replace the munich with pale malt or a combination of pale and munich in which munich is at most 15% of the recipe.
I agree with what has been said above about needing to use candy syrups to obtain the classic dubbel character.
I do love Westmalle Dubbel, but Rochefort 6 and 8 are no slouch and they’re obviously 1762 beers. But you know you’re on the right track when you’re brewing Abbey styles regardless. Love those things !