Question about Dubbels...

[RobWalker]

Apologies for duplicate topic, but I could use a somewhat fast answer...

I've brewed up a standard belgian pale ale for supping over the next few months. Northern brewer, pale malt and Mangrove Jack's dry belgian yeast (smells less estery on the second use, but made a great tasting IPA!) See here for original brewday

I've decided to strengthen a gallon up and bottle it for my christmas beer. I want to head somewhere in the direction of Duvel, maybe with a little more colour and flavour, so I'm thinking;

- Rack 1 gallon onto DME &/or Sugar (sugar colour to be decided) to bring OG to about 1.070
- Spice with coriander seed and orange peel

So my questions...

Will the spices be too much, should I leave 'em out and just go simple?

Should I just use DME to about 8% or would some sugar be wise too? Amber DME or Brown sugar/molasses for a rich amber colour maybe? Beersmith has it at about 500g total extra sugars to bring OG to 1.084 or 8.2%

Any other suggestions? Don't wanna go too dramatic on this, simple isn't bad in my eyes. Also, I can't be arsed to make Candi Sugar.

Cheers!

 

[morethanworts]

Rob

I'm new to AG but not that new to Belgian beers. FWIW 'dubbel's (as in your title) are traditionally dark, tripels (after the Westmalles) are light, as well as being around triple the strength of some beers. Duvel is a strong blonde. 'Doubling' the strength of your golden pale won't make it a dark 'dubbel' as we know it, but a strong blonde - which is what you obviously are after.

I don't get any distinct spice from Duvel. Funky yeast, banana, dry finish, alcohol, lager/pilsner malt. If you want that, I'd keep it simple. The body should not be too full, so I'd go easy on the extra DME and be fairly brave with the sugar. :thumb: