Barrel - Belgian Dubble Recipe

[Cathal O D]

Not at all. This is a team effort.  When are people hoping to brew?

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[Shane Phelan]

No one has objected to the hop increase so I'd say lob 'em in to the recipe in that case and we will finalise the recipe. With the recipe finalised then people can buy ingredients with confidence that its not going to change.

Everyone is spread across different clubs and locations so I don't see how a group buy for ingredients would do anything other than add further complication? What we could do is maybe ask one of the brewing stores if they will do up a custom speciality grain pack for us with all those grains crushed and then get the munich/pale malt where ever?

[Rossa]

So, are we getting our own yeast or is someone doing slants? I can help out there is needs be. We could do a tog slanting again.

[Shane Phelan]

I can slant it for everyone no problem. I have access to a relatively fresh WLP540 slant taken direct from an unopened WLP540 vial. I don't know if I will be able to go to the next TOG day but I can make the slants any evening and bring them to the next tasting or equivalent. I would have brewed it by now but I have been holding off as a group buy was suggested to make sure all the ingredients are the same, is that actually happening or can we just go and buy the ingredients?

This is the final list, I lowered CH's contribution to make room for CARA.

01. Shiny - 19L (corny)
02. Cathal - 20 L
03. Beerfly - 19L (Corny)
04. Rossa - 20L
05. Padraic - 19L (Corny)
06. CH - 22L
07. CARA  - 22L
08. Will_D - 20L
09. DaMun - 20L
10. McGrath - 19L (Corny)

Total: 200l

[Ciderhead]

This is the final list, I lowered CH's contribution to make room for CARA.

Phew!

I know a man that lauched a beer recently that brews 200L at a time is this an option?

[Rossa]

This is the final list, I lowered CH's contribution to make room for CARA.

Phew!

I know a man that lauched a beer recently that brews 200L at a time is this an option?

Eh?

[Ciderhead]

Only Kidding, do we have a final recipe,

60g makes it very bitter what about 50?

Edit Can't upload BS file to forum but its here if anyone wants it

http://beersmithrecipes.com/viewrecipe/338878?&doid=52c654c4f0680

Please specify a date you need it for otherwise it will never get done :-(
It takes ages to fully attenuate with that yeast
I had a quick look on White labs as I am not familiar with 540

WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

Note: This strain benefits from extra oxygenation

Any thoughts or proposals, I am guessing 90 secs 1 Litre

[Shane Phelan]

Thanks for uploading the recipe CH, I guess 50g is an appropriate compromise on bitterness. One of the lads cant brew until the last week of January so I think mid February is probably a good time to aim for. Gives people a bit of time to organise a brew day and get ingredients.   

[Ciderhead]

We can go more if you want, I would just be afraid the bitterness will dominate the malt? Any thoughts?
Looking at the bjcp guidelines
"Alcohol, if present, is soft and never hot or solventy.  A small number of examples may include a low noble hop aroma, but hops are usually absent.  No diacetyl."
Losing my Dubbel virginity today on another brew

[Shane Phelan]

Have you applied the hop age tool to the hops to take into account how much a 2012 harvest hop would have deteriorated over the last 17 months? It might not be as bitter after that calculation.

[Will_D]

While we wait for the starter to give us a time-line what about the ingredients?

Is this going to be a  "brew to the recipe as best you can" using what you have or buy

or

A recipe kit will be put together (as others have done)

I ask because if its the former I may need to get some fresh goodies in (and take advantage of the free shipping

So who's driving this baby?

[Shane Phelan]

At this stage its probably quicker if everyone just orders the ingredients themselves.

As it stands the only ingredient in under question is the hops, nothing on the malt bill is not going to change so its safe to order the ingredients for this now. I will do up a set of 10-15 slants of the WLP540 so that everyone has the option of getting one. A few others have PM'd me asking for the strain also so that's why I'm doing more than necessary. I hope to do this by next Wednesday.

My hope would be that everyone helps drive this and does their bit.

[mr hoppy]

WLP540 Abbey IV Ale Yeast
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

Not used this yeast - but if it's anything like the Rochefort yeast (which mr malty claims it is) I'd say it should be very nice.

[Shane Phelan]

Its fine as long as you don't try to do a Rochefort 10 clone with it...

[Padraic]

Its fine as long as you don't try to do a Rochefort 10 clone with it...

I take it the silence on rochefort 11 isn't a good sign then?