- Recipe Type
- Extract
- Yeast
- Wyeast 1214
- Yeast Starter
- yes (2 L)
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.077
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 22
- Color
- Deep amber
- Primary Fermentation (# of Days & Temp)
- 21 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 16 @ 72F
- Additional Fermentation
- no
- Tasting Notes
- Raspberry, caramel, spices, dried fruits, chocolate, slight alcohol
This recipe is quite simple, with fantastic results. After putting together our first Belgian dubbel recipe (Walking in Ghent, WiG), we decided that it would work even better with the addition of raspberries (Raspberry Dubbel, R²). Both recipes, with and without the fruit addition, are lovely, but the raspberry adds complexity that turned out to be our best brew yet. Enjoy!
Steeped:
0.3 oz roasted barley
4 oz Special B
12 oz crystal 75L
2 oz crystal 40L
8 oz aromatic malt
3.1 lbs raspberry/berry mix
Extract:
1.3 lbs Light DME
8.28 lbs Light LME
2 lbs candi syrup dark (homemade - http://sciencebrewer.com/2010/04/10/homemade-belgian-candi-sugar/ )
Hops:
0.25 oz Columbus (17AA) @ 60
0.2 oz Hallertau Tradition (5AA) @ 30
0.9 oz Hallertau Tradition (5AA) @ 10
Yeast:
Wyeast 1214 Belgian Abbey
Process:
Steeped grains at 155F for 30 mins in 1.75 gallon water. Sparged 1 gallon of 155F water through grains. Added 0.75 gallon water for 3.5 gallon boil. Added 1.3 lb DME and 3.2 lb LME and brought to boil. Added Columbus at 60, 0.2 oz Hallertau at 30. Rest of malt and candi sugar at 15. 0.9 oz hallertau and 0.6 tsp yeast nutrients at 10 mins. Half whirlfloc tablet at 5 mins (although probably unnecessary because of the pectin from the fruit). Cooled and diluted until 1.077 (approximately 6 gallons). Pitched 1214. We suggest allowing ample head space for krausen, or attach blowoff tube. After almost 3 weeks in primary, racked onto raspberries/berry mix. We used 1.8 lbs raspberries and 1.3 lbs mix of raspberry/blackberry/strawberry/blueberry (i.e. raspberries are ideal, but any mix of berries will yield excellent results). We steeped the berries in 0.5 L water at 180 oC for 20 mins. We put the berries in a paint strainer bag for easier cleanup and bottling. We stirred the bag every few days. Secondary for 16 days (although could have been longer; make sure to measure the gravity changes with time because of added sugar from the fruit). Aimed for 3 vol CO2; be careful if bottling, as the fruit sugars can take a while to ferment (i.e. maybe aim for 2.5 CO2 and let the fruit build it up, to prevent fruit gushers).
Very drinkable after 2-4 weeks but ideal after 2-6 months. Raspberry dominates up front, followed by caramel, spices, fruits, chocolate. Very easy to make, for such a complex and delicious beer!
Steeped:
0.3 oz roasted barley
4 oz Special B
12 oz crystal 75L
2 oz crystal 40L
8 oz aromatic malt
3.1 lbs raspberry/berry mix
Extract:
1.3 lbs Light DME
8.28 lbs Light LME
2 lbs candi syrup dark (homemade - http://sciencebrewer.com/2010/04/10/homemade-belgian-candi-sugar/ )
Hops:
0.25 oz Columbus (17AA) @ 60
0.2 oz Hallertau Tradition (5AA) @ 30
0.9 oz Hallertau Tradition (5AA) @ 10
Yeast:
Wyeast 1214 Belgian Abbey
Process:
Steeped grains at 155F for 30 mins in 1.75 gallon water. Sparged 1 gallon of 155F water through grains. Added 0.75 gallon water for 3.5 gallon boil. Added 1.3 lb DME and 3.2 lb LME and brought to boil. Added Columbus at 60, 0.2 oz Hallertau at 30. Rest of malt and candi sugar at 15. 0.9 oz hallertau and 0.6 tsp yeast nutrients at 10 mins. Half whirlfloc tablet at 5 mins (although probably unnecessary because of the pectin from the fruit). Cooled and diluted until 1.077 (approximately 6 gallons). Pitched 1214. We suggest allowing ample head space for krausen, or attach blowoff tube. After almost 3 weeks in primary, racked onto raspberries/berry mix. We used 1.8 lbs raspberries and 1.3 lbs mix of raspberry/blackberry/strawberry/blueberry (i.e. raspberries are ideal, but any mix of berries will yield excellent results). We steeped the berries in 0.5 L water at 180 oC for 20 mins. We put the berries in a paint strainer bag for easier cleanup and bottling. We stirred the bag every few days. Secondary for 16 days (although could have been longer; make sure to measure the gravity changes with time because of added sugar from the fruit). Aimed for 3 vol CO2; be careful if bottling, as the fruit sugars can take a while to ferment (i.e. maybe aim for 2.5 CO2 and let the fruit build it up, to prevent fruit gushers).
Very drinkable after 2-4 weeks but ideal after 2-6 months. Raspberry dominates up front, followed by caramel, spices, fruits, chocolate. Very easy to make, for such a complex and delicious beer!