BrewBlog: Dubbel
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: November 10, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
17.4/34.3
Bitterness (Calc): 14.2 IBU (Tinseth)
BU/GU: 0.19
Calories: 246 (12 ounces)
Conditioning: Bottles
ABV: 8.9%
ABW: 7%
Bottling ABV: 9.4%
Batch No: 104
OG: 1.076
OG (Plato): 18.42° P
Target OG: 1.073
Reading 1: 1.030  (3 days)
Reading 2: 1.009  (9 days)
FG: 1.009
FG (Plato): 2.31° P
Target FG: 1.010
Real Extract: 5.22° P
App. Atten.: 87.5%
Real Atten.: 71.7%
General Information
Method: All Grain

Using yeast residue from Belgian Pale Ale.

===============

11/11/13 - Krausen present and fermentation is going well at 12 hours.  Indicated temperature 68F.

11/13/13 - Krausen receded to almost nothing.  Indicated temperature 66F.

12/3/13 - Transferred to secondary.

1/25/14 - Bottled with 5.3 oz sucrose.  26x22oz.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
0.50 pounds Candi Sugar, Dark  
0.50 pounds Sucrose (Table Sugar)  
Non-Fermentables
0.35 Coriander Seed @ 0 minutes  
1 Whirlfloc @ 0 minutes  
1/2 tsp. Yeast Nutrient @ 10 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
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 with 3.75 gallons of water at 163F to hit a mash temperature of 149F.  Mash 90 minutes and mash out with 2.5 gallons boiling water.  Drain the tun and sparge with an additional 2.25 gallons.

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
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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