Up next is a classic Belgian Dubbel—a style I enjoy, but, until this batch, had yet to brew. Most famously crafted by Trappist monks, the dubbel is among the darker Belgian abbey ales and is typified by notes of dark fruit, toffee, and clove.
6.5 lb Maris Otter
.5 lb Belgian Biscuit
.25 lb Belgian Caramunich
.25 lb Belgian Aromatic
.25 lb Oat Flakes
.15 lb Belgian Special B
.5 oz Tettnanger (4.5%) - added during boil, boiled 60.0 m
.5 oz Tettnanger (4.5%) - added during boil, boiled 30 m
.25 lb Dark Brown Sugar
1.0 ea White Labs WLP500 Trappist Ale
Downtime Dubbel (so named because I brewed it during a between-job lull) pours a reddish brown that becomes a deep, brilliant amber when held up to the light. A one finger of white head dissipates quickly and early bottles leave no lacing on the glass. I’m hoping this will improve once the beer has time to age and carb up a little more.
The aroma is thick with dark fruit and molasses with a hint of clove-like spiciness. The taste starts with a robust malty flavor that subsides in the middle to let the flavors of cherries and raisins shine through. The finish is clean with some herbal notes and peppery spices. Downtime has a medium body and, despite its relative lack of head retention, is well carbonated, even prickly.
Overall, I’m quite pleased with the way this beer came out. I can check off another style brewed and I look forward to circling back to the delicious dubbel in the not-so-distant future.