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Doodle Bop Belgium Single

Brewed: 01/29/2023  

Late in 2022, I looked through the 2021 version of the BJCP Guidelines and discovered that I'd never really brewed any beer in three of the Categories.

This included the 26. Monastic Ale Category.

I felt like I had to rectify this situation.


Of the beers in this category, I thought the Single would be most in my wheel house. 

"A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile."

I found an AHA recipe Chimay Dorée Clone, that I will probably use as a starting off point for my recipe.

The name "Doodle Bop" isn't directly named after the stupid children's show "The Doodlebops".

Actually it is named after a game that my youngest son used to play a bunch on his phone. I don't actually remember what the game was called, but it was close to "Doodlebop". 

Whenever I saw my son playing it, I'd call it "Doodlebop". He'd smile and roll his eyes. Eventually he gave up correcting me, and its name became "Doodlebop".

Good times. Anyway ...



For more about brewing BJCP Styles, See Sheppy's Blog: BJCP goal.

For more about this beer, see Sheppy's Blog: Doodle Bop



Doodle Bop Belgium Single --- Batch 1

Style Belgian Single Batch Size 5.50 gal
Type All Grain Boil Size   7.71 gal
Brewhouse Efficiency   72.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.047 SG Estimated FG 1.009 SG
Recipe Bitterness 30.8 IBUs (Rager) Alcohol by Volume 5.0 %
BU : GU   0.662        
Recipe Color 4.8 SRM
Color
   
Measured OG:   1.045    Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
8.88 gal Denver, Colorado Water 1 - -
6.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - -
3.00 g Calcium Chloride (Mash) Water Agent 3 - -
1.50 tsp Lactic Acid (Mash) Water Agent 4 - -
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 82.1 % 0.63 gal
1 lbs White Wheat Malt (2.4 SRM) Grain 6 10.3 % 0.08 gal
12.0 oz Caravienne Malt (22.0 SRM) Grain 7 7.7 % 0.06 gal
0.500 oz Magnum [15.80 %] - Boil 45.0 min Hop 8 27.7 IBUs -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 - -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - -
1.000 oz Tettnang [4.80 %] - Boil 5.0 min Hop 11 3.1 IBUs -
1.0 pkg Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] Yeast 12 - -
1.00 oz Lemon Zest (Primary 5.0 days) Flavor 13 - -
1.00 oz Orange Zest (Primary 5.0 days) Flavor 14 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 12.19 qt of water at 159.1 F 148.0 F 75 min


Batch sparge with 1 steps (5.84gal) of 168.0 F water

Recipe Notes
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=100,Mg=8,Na=30,SO4=155,Cl=69,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed.
Boil as directed.
Cool wort to as close to 60F as possible.
Ferment in low 60's for a day or two then let the fermentation rise to ambient temp.
Add Zest a day or two into fermentation.
Keg after two weeks in fermentor. Force carbonate to taste.
Enjoy!

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.038 SG)   Pre-boil Vol   (7.71 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

 
Brewing Notes:
01/27/2023 esheppy
Got ingredients last weekend. Should be making a starter tomorrow and brewing Sunday.
01/28/2023 esheppy
Did the starter today.
01/29/2023 esheppy
Cold brew day. The starter never really got active but when in took a refractometer reading, it does appear to have attenuated. Sto we're going for it. Noticed my boil is 90 minutes so I'm going to modify recipe real quick.
01/29/2023 esheppy
Brew day went pretty well. Ended up with an OG at 1.045. Since it was so cold out, I decided not to get the hoses out and let chilling happen via ambient temperature. Racked into the Anvil brew bucket since it can handle heat. Apparently the Tilt can handle temps up to 185, so I put it in at the higher temps.
01/30/2023 esheppy
When I left for work this morning, there was no sign of fermentation. I decided to get some dry yeast at the lhbs during lunch. But things were going by the time I got home. Tilt says 1.041 at 67 degrees.
01/31/2023 esheppy
Tilt says 1.024 at 68 degrees. Bubbling strong. Airlock smells fairly hoppy.
01/31/2023 esheppy
Tilt SG jumping around quite a bit ... Probably because of an extremely active fermentation. I took a little sample. Nice fruity pear flavor with a touch of cracker in the malt. Obviously very cloudy, but I think this is going to be quite delicious.
Comments:
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