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BrewBlog: Dubbel

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18B

A deep reddish, moderately strong, malty, complex Belgian ale.

Commercial Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, Allagash Double.

Brewer:

Dustin Zastera

Brew Date:

December 16, 2017

Yield:

5 gallons

Color (SRM/EBC):

27.1/53.3

Bitterness (Calc):

15.4 IBU (Tinseth)

Conditioning:

Bottles

Batch No:	146
OG:	1.072
Target OG:	1.069
Reading 1:	1.020 (4 days)
Status:	Bottled

General Information

Method:	All Grain

Method:

All Grain

Comments

12.2B at the start of the boil (grain only). Sugars added at 30 minutes, slowly and with low flame. Very fast start to the ferment which was carried out at 66F. On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 74F to encourage attenuation.

12.2B at the start of the boil (grain only). Sugars added at 30 minutes, slowly and with low flame.

Very fast start to the ferment which was carried out at 66F.

On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 74F to encourage attenuation.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

11.50 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

93.9% of grist

0.25 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

2% of grist

0.25 pounds

German CaraMunich Malt I

Color (L):	30-38 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.

2% of grist

0.25 pounds

Debittered Black Malt

Color (L):	550 °L
Info/Use:	500-600° L. A unique malt for adding deep color without the astringency of other highly roasted malts. Great for Schwarzbier and oatmeal or sweet stout.

2% of grist

12.25 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	6.4 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.2 gallons (boil evaporation)
Grain Amount:	12.3 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	9.5 gallons	6.4 gallons (runoff) + 2.6 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	4.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.4 gallons	9.5 gallons (total water) – 4.1 gallons (mash water)

)

100% of grist

Adjuncts

0.63 pounds	Candi Sugar, Dark
0.50 pounds	Sucrose (Table Sugar)

Non-Fermentables

0.40 oz. (crushed)	Coriander Seed @ 1 minutes
1	Whirlfloc @ 15 minutes
1/2 tsp.	Yeast Nutrient @ 15 minutes
5 ea. (crushed)	Peppercorn @ 1 minutes

Hops

0.67 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

9.6% Leaf @ 90 minutes
Type: Bittering
Use: First Wort

6.4 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

3.5 AAUs

1.67 ounces

Total Hop Weight

9.9 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Belgian Ale
Manufacturer:	Wyeast
Product ID:	1214
Type:	Ale
Flocculation:	Medium
Attenuation:	74%
Temperature Range:	58–68°F
Amount:	2000 ml

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Mash in: 3.5gal @ 163F -> 148F (1.14); rest 30 minutes Infuse: 3qt @ boil -> 158F (1.39); rest 60 minutes Mash out: 1.5gal @boil -> 170F (1.84) Batch sparge with an additional 2.75gal

Mash in: 3.5gal @ 163F -> 148F (1.14); rest 30 minutes

Infuse: 3qt @ boil -> 158F (1.39); rest 60 minutes

Mash out: 1.5gal @boil -> 170F (1.84)

Batch sparge with an additional 2.75gal

Special Procedures

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T honey. Cooked 4 hours at 270F, with an ending at 280F to hit soft crack. The color is just a shade darker than dark brown bottle glass of the same thickness.

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T honey. Cooked 4 hours at 270F, with an ending at 280F to hit soft crack. The color is just a shade darker than dark brown bottle glass of the same thickness.

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Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
Otis	Bottled
Verboden Vrucht	Bottled
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
NB Cream Ale	Primary
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Pumpkin Harvest Ale	Primary
Saison 1	Primary