Belgian Dubbel Mash Schedule

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Belgian Dubbel Mash Schedule

Unread postby Luxo_Aussie » Thu Feb 21, 2019 10:45 am

G'day All,

I'm preparing to make a Belgian Dubbel this coming weekend and wanted some feedback on the mash schedule. BJCP indicates Medium-Full body for style 26B. Belgian Dubbel.
For the recipe, grain is mostly Belgian Pils with bits of Biscuit, CaraHell, Special B & Abbey Malt.

I was thinking of doing :
55c 15m
63c 20m
67c 25m
72c 25m
78c 10m

Any feedback much appreciated!
Luxo_Aussie
 
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Re: Belgian Dubbel Mash Schedule

Unread postby aziztan » Thu Feb 21, 2019 12:49 pm

Looks good.

Your protein rest is a tad high (at 55c)

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Re: Belgian Dubbel Mash Schedule

Unread postby grooves » Thu Feb 21, 2019 3:43 pm

Not sure the protein step is really required

Lifted from Gordon Strong's book -

61c 30m
69c 30m
76c 15m

or simply -

65c 60m
76c 10m
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grooves
 
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Re: Belgian Dubbel Mash Schedule

Unread postby Luxo_Aussie » Mon Feb 25, 2019 10:40 pm

Much appreciated. I'll lower the protein rest to 52 (was a typo) and see how it goes!
Still early days for me - 4 brews under my belt and keen to cover as many bases as possible!
Luxo_Aussie
 
Posts: 9
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Location: Luxembourg
Model: 20 litres

Re: Belgian Dubbel Mash Schedule

Unread postby IPA » Tue Feb 26, 2019 7:30 am

Luxo_Aussie wrote:Much appreciated. I'll lower the protein rest to 52 (was a typo) and see how it goes!
Still early days for me - 4 brews under my belt and keen to cover as many bases as possible!


Buy the Graham Wheeler book that I recommended and stop re-inventing the wheel.
Remember that just because you can ( with a BM) doesn't mean that you have to have complicated mash schedules.
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Re: Belgian Dubbel Mash Schedule

Unread postby Luxo_Aussie » Thu Mar 07, 2019 9:58 am

Thanks for the Book suggestion - I'll pick it up once it's available on Amazon.
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Model: 20 litres


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