Does anyone know if the Gordon Strong presentation, “Designing Great Dubbels,” is available anywhere? I did a web search but haven’t found it yet.
(Hoping it’s been put up somewhere legit with Strong’s permission. Not looking for anything pirated or whatever.)
Search for “designing great Belgian strong Dark ales”, you can decide which you think is a legit source. From 2003, you might look at what he has in his two books.
I did see the links for the strong dark ale presentation, but supposedly there is a separate presentation on dubbels that I would like to find.
I wasn’t aware he had a new book out – thanks for the info.
Good luck, don’t remember a Dubbel presentation.
Thank you.
It is referenced (along with the Strong Dark Ale one) in Brew Like a Monk.
Contact Stan and see if he has it, or go to the source.
I got this response from Gordon:
See http://www.bjcp.org/gs_test/Designing_Great_Dubbels.pdf.
It’s old, and one of (if not the) first public presentations I gave on beer. Comments refer to 1999 guidelines, and it’s before the modern candi syrups were available so more flavors came from malt than sugar. Interesting to see that I was doing my RO water thing back in 2002. In my new book, I have two dubbel recipes comparing the kind of recipe shown in the presentation (specialty malt driven) with modern (authentic?) versions (dark syrup driven). More of what I have to say on the differences in recipes is there. pp. 227-231.
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Thank you.
I’m getting an error message on the link: “The page you were looking for was not found. It may have been moved, or the filename may have changed.”
Are you able to access the pdf from the link? Do I need to be an AHA member to access it? (I’m thinking that might be the reason I’m getting the error message.)
There was an extra period in the URL, try this: http://www.bjcp.org/gs_test/Designing_Great_Dubbels.pdf
Got it - thank you!
Thanks for also posting his notes as well. I had noticed the differences between using specialty grains versus candi syrups and it’s good to understand the evolution in american homebrewed dubbels was due to the lack of access to the syrups.
Gary, thanks for asking Gordon.
Johnnyb, get Gordon’s new book, plenty of good information.
http://www.brewerspublications.com/books/modern-homebrew-recipes/
Hi,
Does any one have the recipe list on the book? I looked for information about it, to if there is Belgian ales and strong ales recipe in it, and found nothing.
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I just looked in my copy of Modern Homebrew Recipes and there is a recipe on pages 227-229 for a traditional homebrew dubbel and pages 229-231 for a modern homebrew dubbel.
Are you looking in the right book?
Having brewed many dubbels the “traditional” homebrew way, I’d advise people to not bother.
Cliff hanger? What is the traditional way and modern way and why isn’t it worth it?
The old way was to use a lot, or a ton, of specialty malts. The new way is one or two base malts, a specially malt or two, and a couple sugars. Keep it fairly simple.
Yeah I brewed some dubbels the old way. No surprise they finished too high from using too much specialty malt and just weren’t near as good (or drinkable) as the ones I make now using dark syrups and a few malts. Definitely nice to have the variety of stuff to brew with today !
Hi,
I don’t have the book, I’m thinking on buying. But I wanted to know if was the kind of styles I like [emoji4]
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“back in the day”, before candi syrups and info on how dubbels are really made were available, the method was to use rock candi sugar and large amounts of specialty malts to get somewhere near the taste of a real dubbel. Once better ingredients became available, and more info about Belgian brewing started flowing, homebrew recipes shifted to a more authentic approach. The “traditonal” homebrew method produced an OK beer, but without the depth of flavor and body a dubbel should have.
From the brewing like a monk they normally use 2 malts.
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