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Bourbon Dubbel - from Brooklyn Brew Shop

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TasunkaWitko View Drop Down
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    Posted: 24 October 2016 at 05:17
Brooklyn Brew Shop's Bourbon Dubbel - Tips and Advice

This is just a quick post to get things started - more details coming as soon as I can.

Yesterday - 23 October 2016 - I brewed a Bourbon Dubbel, from Brooklyn Brew Shop

Here is some relevant information:

Description of the beer and product information

Instructions

Awesome, must-see video

I also have the recipe for this beer from Brooklyn Brew Shops Beer Making Book, and was able to use that as a resource. The recipe is for 1 or 5 gallons, so if anyone is interested in trying this, please shoot me a PM, and I can email it to you.

Some quick details here - more later.

The brew went well, with no significant issues. Mash, sparge, boil, chill-down and pitching of the yeast were all without incident.

This beer employs Belgian Pilsner, Munich, Special B and Caramel 60 malts. It is, in my opinion, a really magical combination. If the aromas I was getting during the mash are any indication, this is going to be a very special beer. The colour was deep and on the dark side, similar to an English Brown Ale, but richer, in a way. I am pretty sure that it is going to clear out beautifully, and leave behind a fantastic-looking dubbel.

I was able to use Safale S33, which is the recommended yeast for this beer.

This beer uses Styrian Golding hops. The hops schedule in the book was different from the one in the instructions, even though all else was equal; because of this, I went with a middle-of-the-road schedule, with additions at 60, 30 and 5 minutes left in the boil.

This beer also employs clear Belgian Candi Sugar in order to boost the ABV to 7.0%. I briefly considered a darker candi sugar, in order to add some character; but since I don't actually have any on hand, it was just a muse.

the special thing about this beer, of course, is the addition of charred oak chips soaked in bourbon. For this, I chose Big Horn Bourbon, from Willie's Distillery in Ennis, Montana:



Being a life-long Montanan, using a Montana product only made sense:



The bourbon was very smooth and silky, with an enticing aroma that is going to compliment the oak chips and this beer very well:



For anyone wanting more information about his bourbon, you can click here

I'll post more when I am able to, including some stats, a label design and (hopefully) some historical information about Belgian dubbels. For now, this is what I have. Please feel free to follow along, post comments and offer feedback. If you have any questions, let me know and I will answer them as best as I can. If you'd like to try this beer, shoot me a PM.

More as it happens, etc. &c....

Ron

Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 October 2016 at 07:20
As promised, here are a few stats based on entering the recipe into the Brewer's Friend app. The ABV is slightly off, due to the addition of the bourbon.

Original Gravity - 1.069
Final Gravity - 1.020
ABV - 6.42% (should be 7.0 with bourbon added)
SRM - 15.64
IBUs - 21.06

Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2016 at 04:44
Here is the label that I designed for this beer:

TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2016 at 09:45
I just noticed that I put the ABV as 7.7. It's actually 7.0 but it's too much darn trouble to correct it, so this label will just have to be false advertising! LOL
TasunkaWitko - Chinook, Montana

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