Description: 1.060-1.070, 6-7.5% ABV, 18-25 IBU, 10-14 SRM Dark amber to brown. Sweet malty aroma. Faint hop aroma ok. Medium to full. Malty, plum-like flavor. Really low bitterness, no hop flavor. Medium to high carbonation. Low esters ok. No roasted flavors or diacetyl. This beer focusses on malt flavors, and doubles ought to be malty and sweet having a noticeable plum character. Modest alchohol flavor is alright, much like lower levels of esters, however the malt flavors should predominate. Doubles are often full-bodied with fairly moussy carbonation that creates a really nice mind.
Brewing method
As with every Belgian beers the bottom ought to be pilsner malt with assorted levels of caramel malts (Belgian varieties work especially well here, including both Caramunich and Special B) along with a servings of sugar to manage body (begin with 1 lb per 5 gallons). Roasted malts may also be used for coloring, but shouldn't be sampled. Toasted Belgian malts lead a pleasantly nutty flavor, which may be used in fairly high quantity (+/- 2 lbs for any 5 gallon batch). However, their use requires mashing. Yeast choice appears to provide some versatility, though strains having a smooth, fruity character complement the raisin/plum flavors from the caramel malts much better than yeasts yielding spicy flavors.
Extract brewers won't be able to make use of the Belgian toasted malts, but otherwise will be able to create a nice, malty brew. Begin with pale extract along with a hefty infusion of Belgian caramel malts, adding sugar towards the kettle.
Common problems
- Solvent/blueberry flavors. Fermentation defects because of hot temperature ferments or poor yeast health appear is the most typical problem. Cooler ferments, greater pitching rates and much more aeration will help.
- No plum flavors. Needs more caramel malts, or perhaps a change to Belgian varieties. Belgian Munich and Special B might be especially useful.
- Excessive alchohol. A good double will frequently taste like malt having a layer of alchohol regarding this, but this is often overdone. Fusels are particularly unwelcome. Reduce fermentation temperature or the amount of adjuncts.
- Inappropriate carbonation. Carbonation ought to be moussy, but shouldn't hinder what you can do to understand the tastes. Adjustment in priming or longer bottle conditioning may be required.
Commerical examples
Westmalle Dubbel (6.5% ABV), Affligem Double (7% ABV), Grimbergen Double (6.2% ABV), Steenbrugge double (6.5% ABV)
Sample recipe
Andy Anderson's Aaron's Abbey Ale (slightly revised)
ANDERSO_A@HQ.NAVSEA.NAVY.MIL All grain recipe for five gallons:
Process
The malt bill assumes an extraction of 25 points/lb, so adjust to suit your brewing setup. Mash schedule:
- Protein rest for half an hour at 120F
Fermentation
I began it at 58F however the Chouffe yeast was very sluggish. After I elevated the temp to 60F the fermentation required off. Keep your ferment temp low or even the fusel levels will greatly increase.
Bottling
The Chouffe strain isn't a highly flocculating yeast. [Phil's note: I disagree, however this is Andy's recipe. ] Either accept murkiness, do multiple rackings, briefly lager the beer to decrease the yeast, or use some kind of finings. I made use of multipe rackings and finings. The point is, when priming use more sugar (4/5-1 cup dextrose) and pitch newer and more effective and healthy chouffe.
Ageing
Give this beer a minimum of 1-2 several weeks before consuming. I truly needs time for you to mature (just naturally we all do).
[Phil's notes: Searching only at that recipe I'd most likely substitute 1 lb of caramunich for just one pound of biscuit, however i can't really complain--I had been among the idol judges that gave this beer first prize in the AHWBTA]