Anyone have a good Westmalle Dubbel recipe?
According to BLAM, Westmalle uses 3 malts in their dubbel. The base malt is a Belgian Pilsen malt. They also use a “local” malt known for its aromatic properties - I’m guessing that this is Belgian Aromatic. They also use a darker, sweeter malt. I’m not sure what this is - I’m going to experiment with Belgian Cara 45L, Belgian Caramunich, and Special B. Hopefully, it’s something like that.
Westmalle also mixes up their hop schedule from year to year. I’m thinking a schedule consisting of Styrian Goldings, Tettnang, and Saaz will get you in the ballpark.
The dark color, and dark fruit aroma and flavor comes from a dark candi syrup that they use. I’m going to try D2 when I attempt my clone.
And of course, you’ll want to use Westmalle’s yeast strain, Wyeast 3787 Trappist High Gravity yeast.
Probably on the lower end of ferm temp range, right? 65-68F-ish?
I haven’t had this beer in awhile, but I do love it… I thought i remembered it being more spicy/phenolic than estery
You’re correct. Westmalle does not allow their fermentation to go above 68F. Although they do bottle condition a bit warmer - up to 74F.
Westvleteren also uses this yeast, but they allow the fermentation temperature go much higher.
If I remember correctly BLAM has some good info for a Westmalle recipe. I like to use Belgian Candy Syrup.
http://www.rebelbrewer.com/shoppingcart/products/Belgian-Candi-Syrup-D.html
It will get you close to the Westmalle flavor. I also like to use WLP550, but be careful with it because when it ferments with a vegeance.