BrewBlog: Dubbel
General Information
Method: All Grain

3/15/15 - Pitched at 9p.  Aerated for 10 minutes, until a thin froth covered the entire surface.

3/16/15 - Evidence of positive pressure at 8 hours.  Krausen had formed by 20 hours.  Indicated 62F with a room temperature of 59F.  Unseasonable warm weather has prevented the furnace from running and the basement is cooling significantly.

3/17/15 - Still happily fermenting along.  Good, stable krausen and rolling ferment.  Indicated 62F in a 60F room.

3/18/15 - Still fermenting nicely, krausen slightly receded.  I draped a dish towel over the carboy in an effort to slightly raise the temperature.  Indicated 62F, room 60F.

3/22/15 - Transferred to secondary.  Still some activity as it finishes.

5/19/15 - Bottled with 5oz corn sugar.  Yielded 23x22oz and 6x12oz.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
0.63 pounds Candi Sugar, Dark  
0.50 pounds Sucrose (Table Sugar)  
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  
Total Boil Time: 90 minutes
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

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%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Mash in with 13.2 qt at 163F to hit a first rest temperature of 148F. Rest 30 minutes and infuse with 3 qt at boil to raise the temperature to 158F.  Rest 60 minutes.  Mash out with 4 qt at boil to hit 170F.  Drain and sparge with an additional 3.5 gallons at 170F.

Special Procedures

Dark sugar made by caramelizing 2.5 lbs sucrose with 1t tartaric acid and 1T corn syrup.  Cooked 4 hours at 270F, with an ending at 320F to hit hard crack.  The color is just a shade darker than dark brown bottle glass of the same thickness.

Tasting Reviews
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Dustin's BrewBlogs
All Club BrewBlogs
Altbier Aug 6, 2018
Oktoberfest Aug 6, 2018
California Common Aug 6, 2018
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
Dead Ringer Dec 22, 2017
Dubbel Dec 16, 2017
Lesser Cru Dec 15, 2017
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary