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Oculus Sinister - Belgian Dubbel
  • Evan_BEvan_B
    Posts: 312
    Think I am going to try this as my next brew (when I get the chance).

    My plan will be to try out a Turbid mash for the first time.




    35% --- Pilsen
    35% --- Belgian Pale Malt
    12% --- White Wheat
    7% --- Biscuit Malt
    5% --- Crystal 120L
    5% --- Dark Candi Sugar (15 min)
    2.5% --- Torrified wheat


    0.5 oz Northern Brewer (9.4%aa) FHW
    0.5 oz Northern Brewer (9.4%aa) 30 min


    Yeast --- WLP550

    (will start ferm temp at 67 degrees and increase to 72 over first four days).

    Was also considering using yeast taken from a bottle of SN Ovila.
    Now that I think about, I also have some PranQster dregs. Ugh, now I am going to be going back and forth on yeast. I could split it up I guess.








    Amigo, lay them raises down.
  • C_BC_B
    Posts: 77,321
    I just had my first PranQster. Not sure I (personal opinion here) would want that yeast profile. A bit too much orange I think? Now, changing up the grain/hops bill could compensate for that....

    I am interested to know that PranQster has yeast in the bottle though...
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,321
    C_B said:

    I just had my first PranQster. Not sure I (personal opinion here) would want that yeast profile. A bit too much orange I think? Now, changing up the grain/hops bill could compensate for that....

    I am interested to know that PranQster has yeast in the bottle though...



    To clarify, the orange I mean is citrus. The aftertaste is like a children's chewable for me.
    "On it. I hate software." ~Cpt Snarklepants
  • Evan_BEvan_B
    Posts: 312
    Pranqster does have a yeast sediment. I read somewhere they actually use two different yeasts, and they use the same yeast at bottling.
    Looking through my bottle dregs I also have some Allagash White dregs.
    Have you ever used WLP550? I am looking for a belgian strain that has a spicy (or peppery) character to it. I guess I am trying stay away from a more fruity character.

    Any suggestions from anyone on belgian strains they've tried would be much appreciated. I've got a good saison yeast...
    Hmmm, saison yeast in a dubbel?
    Amigo, lay them raises down.
  • ThymThym
    Posts: 103,155
    first off, let me say, this has got to be in my top 10 for beer names. i would buy this by the truck load just based on the name.

    anyway, my experience with the WL belgian strains has been limited to the WLP500 primarily. The 550 claims to be a more spicy/peppery cousin to the 500 which tends to be fruity.

    I like the idea of the 550 in this beer.

    You didn't state you target OG / FG for this brew.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,321
    Evan_B said:

    Pranqster does have a yeast sediment. I read somewhere they actually use two different yeasts, and they use the same yeast at bottling.
    Looking through my bottle dregs I also have some Allagash White dregs.
    Have you ever used WLP550? I am looking for a belgian strain that has a spicy (or peppery) character to it. I guess I am trying stay away from a more fruity character.

    Any suggestions from anyone on belgian strains they've tried would be much appreciated. I've got a good saison yeast...
    Hmmm, saison yeast in a dubbel?



    I have not tried either of the White Labs Belgian strains.

    However, I prefer fruity to spicy/peppery. So there's that.

    I'll defer to Lake on the Belgian topic.
    "On it. I hate software." ~Cpt Snarklepants
  • Evan_BEvan_B
    Posts: 312
    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.


    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3
    Amigo, lay them raises down.
  • ThymThym
    Posts: 103,155
    Evan_B said:

    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.


    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3



    yeah, i think 550 would work really well in this. really well. and the name fits.

    where's my truck load?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • Evan_BEvan_B
    Posts: 312
    Lakewood said:

    Evan_B said:

    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.


    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3



    yeah, i think 550 would work really well in this. really well. and the name fits.

    where's my truck load?


    I need to brew it first! Also, "truck load" will have a loose interpretation.
    Amigo, lay them raises down.
  • C_BC_B
    Posts: 77,321
    Evan_B said:

    but am shooting for a BU:GU ratio of 0.3



    I think you and I could hang out.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 103,155
    Evan_B said:

    Lakewood said:

    Evan_B said:

    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.


    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3



    yeah, i think 550 would work really well in this. really well. and the name fits.

    where's my truck load?


    I need to brew it first! Also, "truck load" will have a loose interpretation.


    image

    C_B
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,781
    Evan_B said:

    Pranqster does have a yeast sediment. I read somewhere they actually use two different yeasts, and they use the same yeast at bottling.
    Looking through my bottle dregs I also have some Allagash White dregs.
    Have you ever used WLP550? I am looking for a belgian strain that has a spicy (or peppery) character to it. I guess I am trying stay away from a more fruity character.

    Any suggestions from anyone on belgian strains they've tried would be much appreciated. I've got a good saison yeast...
    Hmmm, saison yeast in a dubbel?



    T-58.
    http://www.fermentis.com/wp-content/uploads/2012/02/SFBT58.pdf

    nice and peppery.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,259
    I second the "peppery" yeast ...
    I would think about switching the biscuit to aromatic malt .... and bumping up the sugar to 10 or 12%
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,259
    Some suggestions ....
    Mash low for attenuation ...
    Pick up one of the "big" bottles of Chimey Red ....
    It is the most recognized version of the style ... and will let you know what you are shooting for .... also, you can culture the yeast
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,259
    BTW .... I freaking love the name you came up with for this!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,781
    ignore the old man. i like a little body in a dubbel.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,781
    ceannt said:

    BTW .... I freaking love the name you came up with for this!



    sounds like a stout.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,259

    ignore the old man. i like a little body in a dubbel.



    Ha! So do I ... but I am a firm believer that the first time you brew a new style to do it as traditionally and as close to "on style" as you can .... so you understand it .... then tweak it to taste on subsequent batches
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,259

    ceannt said:

    BTW .... I freaking love the name you came up with for this!



    sounds like a stout.

    That would be oculus nigrum
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • Evan_BEvan_B
    Posts: 312
    ceannt said:

    ignore the old man. i like a little body in a dubbel.



    Ha! So do I ... but I am a firm believer that the first time you brew a new style to do it as traditionally and as close to "on style" as you can .... so you understand it .... then tweak it to taste on subsequent batches


    In the spirit of traditionalism I am planning a Turbid mash, which was used until 1885, while Belgian breweries were taxed based on the size of their mash tun. The result was brewers keeping very small tuns and using the very very very very very thick turbid mash.
    Turbid mashes are still practiced among some Lambic brewers, as the turbid mash provides the wort with some proteins and longer polysaccharide chains for the wild yeast and bacteria to chew on.



    ignore the old man. i like a little body in a dubbel.



    Ditto


    ceannt said:

    BTW .... I freaking love the name you came up with for this!



    At some point I will have to design a recipe as this one's "evil twin" and name it Oculus dexter.

    Amigo, lay them raises down.
  • Evan_BEvan_B
    Posts: 312
    Lakewood said:

    Evan_B said:

    Lakewood said:

    Evan_B said:

    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.


    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3



    yeah, i think 550 would work really well in this. really well. and the name fits.

    where's my truck load?


    I need to brew it first! Also, "truck load" will have a loose interpretation.


    image


    Hahaha, thats what I was thinking. I shouldn't have a problem filling that truck.
    Amigo, lay them raises down.
  • ThymThym
    Posts: 103,155
    Evan_B said:

    Lakewood said:

    Evan_B said:

    Lakewood said:

    Evan_B said:

    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.

    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3



    yeah, i think 550 would work really well in this. really well. and the name fits.

    where's my truck load?


    I need to brew it first! Also, "truck load" will have a loose interpretation.


    image


    Hahaha, thats what I was thinking. I shouldn't have a problem filling that truck.


    yeah, i remember you are into the small batches. How big is your fermenter again? 11oz?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • Evan_BEvan_B
    Posts: 312
    Lakewood said:

    Evan_B said:

    Lakewood said:

    Evan_B said:

    Lakewood said:

    Evan_B said:

    Oculus sinister is the medical term for the left eye. I read it one day and immediately thought it had to be a beer name.

    I knew I forgot something...

    3.25 gal batch

    OG - 1.068
    FG - 1.010 (ideally)

    Haven't actually done the math for the IBUs yet, but am shooting for a BU:GU ratio of 0.3



    yeah, i think 550 would work really well in this. really well. and the name fits.

    where's my truck load?


    I need to brew it first! Also, "truck load" will have a loose interpretation.


    image


    Hahaha, thats what I was thinking. I shouldn't have a problem filling that truck.


    yeah, i remember you are into the small batches. How big is your fermenter again? 11oz?


    I have actually been able to move up in the world. Growlette - 32 ounces, woot woot!!!!
    Amigo, lay them raises down.
  • ceanntceannt
    Posts: 48,259
    I love that you are doing a Turbid mash on this... only suggesting you keep the temp down in the 149 or so range
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,259
    can't wait to see what you come up with for the "right eye" version.....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • Evan_BEvan_B
    Posts: 312
    ceannt said:

    I love that you are doing a Turbid mash on this... only suggesting you keep the temp down in the 149 or so range



    Being the first time trying a turbid mash, I am sure my temps will be swinging wildly somewhere between 190 and 55. I am going to TRY and hold my sacch. rest at 149-150.
    Amigo, lay them raises down.