Dubbel Minor

Way back starting in 2012, I decided to make an effort to brew beers in BJCP categories that I had not brewed yet. (see SheppyBrew Styles).

Sometime in 2013 I had brewed at least one beer in each of the categories.

Then, the BJCP Guidelines changed.

Late 2022, I discovered that they guidelines had changed enough that I had no longer brewed at least one beer in every category (see BJCP 2021 Style Guidelines).

I brewed Doodle Bop Belgium Single to satisfy the 26 Monastic Ale category, and harvested that yeast.

Shortly after, my friend Du wanted to host a brew day at his house, and I thought that would be a good time to use the harvested yeast on another Belgium beer. I decided to design a Belgium Dubbel.

This is that recipe.

"Dubbel Minor" is a bit of a pun inspired by my favorite spectator sport. It is named after a double minor penalty.

I thought it was clever. Unless I'm missing one, it looks like untappd doesn't have any commercial beers with the same name. It looks like a single homebrewer came up with the same idea.

Anyway ... the SheppyBrew version should be ready to drink in March of 2023. 

A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that finishes fairly dry.

On untappd: Dubbel Minor - SheppyBrew

For more about this beer, see Sheppy's Blog: Dubbel Minor

Dubbel Minor --- Batch 1

Style		Belgian Dubbel		Batch Size		5.50 gal
Type		All Grain		Boil Size		7.71 gal
Brewhouse Efficiency		70.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.066 SG		Estimated FG		1.010 SG
Recipe Bitterness		26.5 IBUs (Rager)		Alcohol by Volume		7.4 %
BU : GU		0.403
Recipe Color		15.2 SRM		Color
Measured OG:		1.065		Measured FG:		1.008
ADF:		87		Measured ABV:		7.6

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
9.27 gal	Denver, Colorado	Water	1	-	-
6.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
4.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
4.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	4	-	-
10 lbs 12.0 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	5	78.2 %	0.84 gal
1 lbs	Munich Malt - 10L (10.0 SRM)	Grain	6	7.3 %	0.08 gal
12.0 oz	Special B Malt (180.0 SRM)	Grain	7	5.5 %	0.06 gal
8.0 oz	Aromatic Malt (26.0 SRM)	Grain	8	3.6 %	0.04 gal
12.0 oz	Brown Sugar, Light [Boil] (8.0 SRM)	Sugar	9	5.5 %	0.06 gal
1.000 oz	Centennial [11.00 %] - Boil 35.0 min	Hop	10	26.5 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	11	-	-
1.00 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	12	-	-
1.0 pkg	Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml]	Yeast	13	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 16.25 qt of water at 159.1 F	148.0 F	75 min

Batch sparge with 2 steps (4.92gal, 0.29gal) of 168.0 F water

Recipe Notes
Make 6 cup starter a couple of days before brew day.
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=105,Mg=20,Na=21,SO4=159,Cl=1069,HCO3=104

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.054 SG)		Pre-boil Vol		(7.71 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...