Doodle Bop Belgium Single
Brewed: 1/29/2023 Kegged: 2/4/2023
Late in 2022, I looked through the 2021 version of the BJCP Guidelines and discovered 
that I'd never really brewed any beer in three of the Categories.
that I'd never really brewed any beer in three of the Categories.This included the 26. Monastic Ale Category.
I felt like I had to rectify this situation.
Of the beers in this category, I thought the Single would be most in my wheel house.
"A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile."
I found an AHA recipe Chimay Dorée Clone, that I will probably use as a starting off point for my recipe.
The name "Doodle Bop" isn't directly named after the stupid children's show "The Doodlebops".
Actually it is named after a game that my youngest son used to play a bunch on his phone. I don't actually remember what the game was called, but it was close to "Doodlebop".
Whenever I saw my son playing it, I'd call it "Doodlebop". He'd smile and roll his eyes. Eventually he gave up correcting me, and its name became "Doodlebop".
Good times. Anyway ...
For more about brewing BJCP Styles, See Sheppy's Blog: BJCP goal.
For more about this beer, see Sheppy's Blog: Doodle Bop
| Doodle Bop Belgium Single --- Batch 1 |
| Style | Belgian Single | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.71 gal | |||
| Brewhouse Efficiency | 72.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.047 SG | Estimated FG | 1.009 SG | ||||
| Recipe Bitterness | 30.8 IBUs (Rager) | Alcohol by Volume | 5.0 % | ||||
| BU : GU | 0.662 | ||||||
| Recipe Color | 4.8 SRM |
|
|||||
| Measured OG: | 1.045 | Measured FG: | 1.007 | ||||
| ADF: | 84 | Measured ABV: | 5.0% |
Ingredients
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 8.88 gal | Denver, Colorado | Water | 1 | - | - |
| 6.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 2 | - | - |
| 3.00 g | Calcium Chloride (Mash) | Water Agent | 3 | - | - |
| 1.50 tsp | Lactic Acid (Mash) | Water Agent | 4 | - | - |
| 8 lbs | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 5 | 82.1 % | 0.63 gal |
| 1 lbs | White Wheat Malt (2.4 SRM) | Grain | 6 | 10.3 % | 0.08 gal |
| 12.0 oz | Caravienne Malt (22.0 SRM) | Grain | 7 | 7.7 % | 0.06 gal |
| 0.500 oz | Magnum [15.80 %] - Boil 45.0 min | Hop | 8 | 27.7 IBUs | - |
| 1.00 Items | Whirlfloc Tablet (Boil 10.0 mins) | Fining | 9 | - | - |
| 1.00 tsp | Yeast Nutrient (Boil 10.0 mins) | Other | 10 | - | - |
| 1.000 oz | Tettnang [4.80 %] - Boil 5.0 min | Hop | 11 | 3.1 IBUs | - |
| 1.0 pkg | Belgian Ale Yeast (Wyeast Labs #1214) [124.21 ml] | Yeast | 12 | - | - |
| 1.00 oz | Lemon Zest (Primary 5.0 days) | Flavor | 13 | - | - |
| 1.00 oz | Orange Zest (Primary 5.0 days) | Flavor | 14 | - | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 12.19 qt of water at 159.1 F | 148.0 F | 75 min |
Batch sparge with 1 steps
(5.84gal) of 168.0 F water
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=100,Mg=8,Na=30,SO4=155,Cl=69,HCO3=104
Acid to bring water pH to around 5.3
Mash as directed.
Boil as directed.
Cool wort to as close to 60F as possible.
Ferment in low 60's for a day or two then let the fermentation rise to ambient temp.
Add Zest a day or two into fermentation.
Keg after two weeks in fermentor. Force carbonate to taste.
Enjoy!
Brewing Record
| Brew Date: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.038 SG) | Pre-boil Vol | (7.71 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
Brewing Notes
1/27/2023 Got ingredients last weekend. Should be making a starter tomorrow and brewing Sunday.
1/28/2023 Did the starter today.
1/29/2023 Cold brew day. The starter never really got active but when in took a refractometer reading, it does appear to have attenuated. Sto we're going for it. Noticed my boil is 90 minutes so I'm going to modify recipe real quick.
1/29/2023 Brew day went pretty well. Ended up with an OG at 1.045. Since it was so cold out, I decided not to get the hoses out and let chilling happen via ambient temperature. Racked into the Anvil brew bucket since it can handle heat. Apparently the Tilt can handle temps up to 185, so I put it in at the higher temps.
1/30/2023 When I left for work this morning, there was no sign of fermentation. I decided to get some dry yeast at the lhbs during lunch. But things were going by the time I got home. Tilt says 1.041 at 67 degrees.
1/31/2023 Tilt says 1.024 at 68 degrees. Bubbling strong. Airlock smells fairly hoppy.
1/31/2023 Tilt SG jumping around quite a bit ... Probably because of an extremely active fermentation. I took a little sample. Nice fruity pear flavor with a touch of cracker in the malt. Obviously very cloudy, but I think this is going to be quite delicious.
2/1/2023 Tilt says 1.012 at 70 degrees. Bubbling starting to slow down.
2/2/2023 Bubbling has pretty much stopped. Tilt says 1.011 at 66 degrees. Need to think about adding the zest. I have an empty keg, but no room in the fridge or beer fridge. I think I might rack to keg with the zests and let sit at room temp until a spot opens for it.
2/4/2023 Zested 2 lemons, 3 limes, and part of an orange. Got about 52 grams total of zest (1.83 oz). Put the zest in my SS tea balls and racked the beer onto them in a keg. SG was at 1.007, and I'm calling that the FG. The keg will sit at room temperature until the Mr. Awesome keg kicks.
2/5/2023 Killed the keg of Mr. Awesome, so I could put this keg into the beer fridge. Should be drinking it by Super Bowl Weekend.
2/10/2023 First pour extremely cloudy. I really like the how the zest flavor pairs with the fruity Belgium yeast. Needs more carbonation, but I think this will a yummy beer to drink while watching the Superbowl.
2/17/2023 Carbonation great. Still a bit hazy, but clearing up. Wonderful citrus flavor. The Beer Model really likes it.
2/26/2023 Brought some up to my travel brew day at Du's Brewery. This was a great hit. People really liked the citrus zest flavor.
3/26/2023 Clearing up quite a bit. Beautiful gold beer. Nicely carbonated. Flavor dominated by the zest.
4/6/2023 Really nice beer. Seems like it would be an excellent summer ale.
4/21/2023 Still going. I think maybe the zest is beginning to fade slightly and it tastes a little more "beer like". Really like it.
5/15/2023 The keg blew tonight, which means I can keg Summer Lovin'. The zest maintained it's flavor all the way through. Yummy.
1/27/2023 Got ingredients last weekend. Should be making a starter tomorrow and brewing Sunday.
1/28/2023 Did the starter today.
1/29/2023 Cold brew day. The starter never really got active but when in took a refractometer reading, it does appear to have attenuated. Sto we're going for it. Noticed my boil is 90 minutes so I'm going to modify recipe real quick.
1/29/2023 Brew day went pretty well. Ended up with an OG at 1.045. Since it was so cold out, I decided not to get the hoses out and let chilling happen via ambient temperature. Racked into the Anvil brew bucket since it can handle heat. Apparently the Tilt can handle temps up to 185, so I put it in at the higher temps.
1/30/2023 When I left for work this morning, there was no sign of fermentation. I decided to get some dry yeast at the lhbs during lunch. But things were going by the time I got home. Tilt says 1.041 at 67 degrees.
1/31/2023 Tilt says 1.024 at 68 degrees. Bubbling strong. Airlock smells fairly hoppy.
1/31/2023 Tilt SG jumping around quite a bit ... Probably because of an extremely active fermentation. I took a little sample. Nice fruity pear flavor with a touch of cracker in the malt. Obviously very cloudy, but I think this is going to be quite delicious.
2/1/2023 Tilt says 1.012 at 70 degrees. Bubbling starting to slow down.
2/2/2023 Bubbling has pretty much stopped. Tilt says 1.011 at 66 degrees. Need to think about adding the zest. I have an empty keg, but no room in the fridge or beer fridge. I think I might rack to keg with the zests and let sit at room temp until a spot opens for it.
2/4/2023 Zested 2 lemons, 3 limes, and part of an orange. Got about 52 grams total of zest (1.83 oz). Put the zest in my SS tea balls and racked the beer onto them in a keg. SG was at 1.007, and I'm calling that the FG. The keg will sit at room temperature until the Mr. Awesome keg kicks.
2/5/2023 Killed the keg of Mr. Awesome, so I could put this keg into the beer fridge. Should be drinking it by Super Bowl Weekend.
2/10/2023 First pour extremely cloudy. I really like the how the zest flavor pairs with the fruity Belgium yeast. Needs more carbonation, but I think this will a yummy beer to drink while watching the Superbowl.
2/17/2023 Carbonation great. Still a bit hazy, but clearing up. Wonderful citrus flavor. The Beer Model really likes it.
2/26/2023 Brought some up to my travel brew day at Du's Brewery. This was a great hit. People really liked the citrus zest flavor.
3/26/2023 Clearing up quite a bit. Beautiful gold beer. Nicely carbonated. Flavor dominated by the zest.
4/6/2023 Really nice beer. Seems like it would be an excellent summer ale.
4/21/2023 Still going. I think maybe the zest is beginning to fade slightly and it tastes a little more "beer like". Really like it.
5/15/2023 The keg blew tonight, which means I can keg Summer Lovin'. The zest maintained it's flavor all the way through. Yummy.