BrewBlog: Dubbel
Specifics
General Information
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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
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  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
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

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.

Tasting Reviews
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Dustin's BrewBlogs
All Club BrewBlogs
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
Belgian Pale Ale Dec 9, 2017
California Common Dec 9, 2017
Danuber May 23, 2017
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
DubbelPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary