An UNDERAPPRECIATED Trappist Beer: DUBBEL | Effects of a PROTEIN REST | KEG vs BOTTLE Conditioning
Channel: TheApartmentBrewer
Date: 2021-05-28

Belgian Dubbel is an incredible beer style that always gets overshadowed by its cousin, the Quad. In this video I brew a really delicious Dubbel, experiment with a protein rest step, and revisit bottle conditioning! I took my time with this brew and it was well worth the wait.
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Recipe on Brewfather: https://share.brewfather.app/60Xy9rWofcsqcJ

Recipe for 5 gallons, your efficiency may vary:

"Ne Perds Pas La Tête"

8.4% ABV          22 IBU

11.5 lb Dingemans Belgian Pilsner Malt (80.7%)
1 lb Weyermann Wheat Malt (7%)
0.5 lb Dingemans Special B (3.5%)
0.5 lb Dingemans Aromatic Malt (3.5%)
0.75 lb D-180 Dark Candi Syrup (5.3%) - Add to the wort after lauter and before boil

Step Mash:
-Protein rest at 131 F (55 C) for 10 min
-Beta Amylase Rest at 145 F (63 C) for 30 min
-Alpha Amylase Rest at 158 F (70 C) for 45 min
-Mashout at 170 F (76 C) for 15 min

Water (ppm): Ca: 68, Mg: 6, Na: 9, SO4: 81, Cl: 79, HCO3: 23
Add 3g Gypsum, 2g Epsom, 5g CaCl, and 1g Baking Soda  to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.2-5.5 as needed.

90 minute boil
60 min - Add 2 oz (56g) Styrian Goldings (3.5% AA)
15 min - Add 0.5 oz (14g) Styrian Goldings

OG: 1.071

Yeast: Wyeast 1214 Abbey Ale

Ferment at 65 F (18C) for 2-3 days, then increase fermentation temperature by 1 degree per day until about 72-75 F (22-24 C). After about 14 days, package and condition until matured.

FG: 1.008
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0:00 Intro and Welcome
0:53 Style Description and Approach
5:45 Recipe
12:24 Mash
13:48 Boil and Yeast Pitch
15:03 Fermentation Plan
17:47 Fermentation Follow-Up
19:40 Pour and Tasting Notes
25:03 Potential Improvements
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