Gonna try a Dubbel....

Beer Recipes
1

This is based on a10t2’s recipe:
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) 70.18 %
2.00 lb Munich Malt (9.0 SRM)  14.04 %
0.50 lb Special B Malt (180.0 SRM)  3.51 %
1.00 lb Table Sugar (0.0 SRM)  7.02 %    (Cane or Beet - does it matter?)               
0.75 lb D2 Belgian Candy Syrup (160.0 SRM)  5.26 %  (hopefully enough @ $11.75 per bottle :o)
1 Pkgs Abbey Ale (White Labs #WLP530) [Starter 6 Cup]

Not sure what hops yet…suggestions?
Seems like a lot of sugar.?

I was gonna mash at 150-

Any suggestions or insights are greatly appreciated. This will be my first Belgian style brew.
Thnaks

2

I used about 10% candy syrup. I would replace the table sugar with all candy syrup. It will make a real tasty Dubbel.

3

You’re getting hosed, man… that stuff should be more like $5/lb. I would get rid of the table sugar and just go with 1.5 or 2 lb of the D2, assuming you can get it at a reasonable price.

Anything noble will work; Saaz is what I usually use. Mt. Hood, Tettnanger, anything like that, you only need enough for a bittering addition of about 25 IBU.

4

I wanted to use all syrup but just couldn’t pay the price for two bottles. I’ll try to track it down for less money, but in the mean time brew a cream ale to please the masses.
Thanks again.

5

Just to be clear, we’re talking about this stuff, right? When you said “bottle” it made me wonder if there’s another manufacturer out there.

6

Yeah, they switched packaging formats. Used to come in bottles.

7

And that’s actually a smaller amount than the bottles contained.

8

Hadn’t realised that - no siree

9

So the bottles are older? I thought perhaps they were newer.
The LHBS website indicates the bottle to weigh 0.75lbs while the NB pack weighs 1lb. Am I missing something? Is the bottle more concentrated?
If this stuff has a long shelf life I’m sure I could justify placing an ordering with NB.

Would 1lb be enough for 5.5gal? I’d need to bump-up the pils or munich to get my OG near 1.070. With 11lbs of pils malt and 1lb of D2 I’d have ~70% and ~7% of the grain bill. <think that’ll be good?

10

The bottles I’ve gotten in the past (and still have) weigh 25 oz.  Accounting for the liquid, that’s equivalent of 1 lb. of sugar in terms of gravity points.  So, if the new packs weigh 1 lb., you’re getting fewer gravity points from them.

11

I got a bit of conflicting info between the LHBS website and the store. No worries.
I must say that the stuff I bought was not syrup. It looks like tar, is gelatineous and does not level. I am going on the faith that it is like honey and will be fine when heated.
Pron>

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D2weight.jpg

12

That’s the right stuff.  Don’t know why your weight’s so high, though.

13

I use the same stuff as well but it is not gelatinous. It should be like the cosistency of molasses. I wonder if it was frozen at some point?
The weight seems about right. 16oz=1.5lbs. Right?

14

Yep, you’re right…I was reading it as 1.9 lb., not 1 lb. 9 oz.  Including the bottle weight, that’s right on.

15

Do you think this stuff will be OK? I intend to soften it in a hot water bath in hopes that it will liquify.
The starter is on the plate now, so it’s gonna be a few days before I brew.

16

I don’t know why it wouldn’t be OK.

17

That makes me feel better.
Thanks.

18

I just brewed 15 gallons of a rochefort and used 4 packs of the D2.  It tasted wonderful
sweet and chocolaty…mmmmm…think I may get some around to like put on french toast
at breakfast or sumthing…D2 syrup/butter/french toast…mmmmmm…

19

I’m gonna start the Dubbel and am wondering about recommended mash temps, fermentation temps and when to add the D2 syrup??

20

I add the D2 toward the end of the boil…like 20-30 min left…but thats just me.  My reason
is that I prefer to laden the water with hop goodness before I saturate it with sugar.
I always try to mash at 154 * F.