BrewBlog: Dubbel
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: January 29, 2012
Yield: 5 gallons
Reference
Color (SRM/EBC):
24.2/47.6
Bitterness (Calc): 25.5 IBU (Tinseth)
BU/GU: 0.33
Calories: 249 (12 ounces)
Conditioning: Bottles
ABV: 8.9%
ABW: 7%
Bottling ABV: 9.4%
Batch No: 80
OG: 1.077
OG (Plato): 18.65° P
Target OG: 1.077
Reading 1: 1.031  (3 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.008
Real Extract: 5.47° P
App. Atten.: 86.3%
Real Atten.: 70.7%
General Information
Method: All Grain

Initial reading 18.5B

Signs of fermentation at 4 hours, krausen forming at 6.

Reading 10.8B@7days.

The refractometer reading went down to 9.8B initially, then appeared to go back up reaching a steady 11B.  The flat beer tasted dry enough and had been stable over 5 weeks, so it was bottled.  Bottled on 4-3-2012 with 5oz table sugar, 20x22oz and 8x12oz.

(Turns out it did actually finish high.  Hydrometer reading at at 1.022, inline with the refractometer readings.)

Color was good, but the flavor was subdued and the attenuation poor.  Higher fermentation temps would help with the issues.  And seriously, past me, what were you thinking with the pale malt - pils for the win.

Comments

The goal here is make something like Rochefort 8 using a Rochefort-like process.

BLAM reports:
-A mash schedule of 135F, 145F, 165F and 172F managed by infusions.  
-Small amounts of wheat starch (not malt)
-Dark and light sugars with a small corriander charge with the last hop addition.
-Styrian goldings and hallertau.  Carbed to 3.5 vol.
-89% attenuation, OG 1.079. Calculated FG of 1.008.
-22 IBU, ~30 Lovibond
-Pils and caramel malts for grainbill, probably from Dingemans

Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels.

Additional sources report:
-90 minute boil with bittering at 80 and aroma at 10
-5% wheat starch (used to be corn starch)
-Ferment starts at 66F, increasing to 73F

All sources agree on WY1762.

Photos of the display case at Rochefort show a light grain (pils?), dark grain (special b or caravienne?), wheat starch, dark solid candy and white granular sugar.  Not that the pictures are authoritative.

Some sources report 32 pppg for refined starch, the same as honey.

Dark candi syrup (carmelized fructose only) that has not been separated from the starting sucrose might be a good sub for the dark and clear candy that is normally recommended - as long as the composite color is something like amber rock sugar.

Next time:
-2-4oz of De-husked Carafa III should deepen the color quite a bit without changing the flavor too much.
-Back off on the Special B if it's too assertive
-Corriander?

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.75 pounds Candi Sugar, Dark  
0.65 pounds Corn Starch  
0.75 pounds Candi Sugar, Clear  
Non-Fermentables
.15 Oz Coriander Seed @ 10 minutes  
1 Whirlfloc @ 10 minutes  
1 t Yeast Nutrient @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Abbey II
Manufacturer: Wyeast
Product ID: 1762
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–75°F
Amount: 1500 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

Strike with 13qts@149F to hit 135F - rest 15 min.  Infuse with 3qts@boil to hit 145F - rest 45 min.  Infuse with 10qts@boil to hit 165F - rest 30 min.  Infuse 6qts@boil to hit 172F - rest 15 min, mash out.  Drain the tun  and start the boil.  Sparge with an additional 1 gallons at 172F and collect in a separate pot and add additional sugars.  Boil both pots separately and combine at 60 minutes.  Continue boiling, adding bittering to the main boil at 80 min and aroma at 10 min. along with Whirlfloc, nutrient and corriander.

 

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 shades darker than dark brown bottle glass of the same thickness.

Fermentation
Primary: 14 days @ ° F
Secondary: 44 days @ ° F
Age: 21 days @ ° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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