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Dubbel
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
| Style: |
Belgian Dubbel |
| Brewer: |
Dustin Zastera |
| Brew Date: |
November 10, 2013 |
| Yield: |
5 gallons |
| 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% |
|
| O.G.: |
1.062 - 1.075 |
| F.G.: |
1.008 - 1.018 |
| ABV: |
6.0 - 7.6% |
| Bitterness: |
15 - 25 IBUs |
| Color: |
10 - 17 SRM |
| Info: |
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. |
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. |
| 11.50 pounds |
Belgian Plisen Malt |
95.8% of grist |
| 0.25 pounds |
Belgian Special B Malt |
2.1% of grist |
| 0.25 pounds |
Weyermann CaraMunich Malt II |
2.1% of grist |
| 12.00 pounds |
Total Grain Weight |
100% of grist |
| 0.50 pounds |
Candi Sugar, Dark |
|
| 0.50 pounds |
Sucrose (Table Sugar) |
|
| 0.35 |
Coriander Seed @ 0 minutes |
|
| 1 |
Whirlfloc @ 0 minutes |
|
| 1/2 tsp. |
Yeast Nutrient @ 10 minutes |
|
| 0.50 ounces |
Northern Brewer 9.6% Pellets @ 90 minutes
Type: Bittering
Use: Boil |
4.8 AAUs |
| 1.00 ounces |
Liberty 4% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop |
4 AAUs |
| 1.50 ounces |
Total Hop Weight |
8.8 AAUs |
| Total Boil Time: |
90 minutes |
| Name: |
Belgian Ale |
| Manufacturer: |
Wyeast |
| Product ID: |
1214 |
| Type: |
Ale |
| Flocculation: |
Medium |
| Attenuation: |
74% |
| Temperature Range: |
58–68°F |
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 |
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. |
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. |
Dubbel
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
4 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
5.4 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.4 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
90 |
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| Original Gravity: |
1.076 / 18.4° P |
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