From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 5, 2024
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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. |
Method: | All Grain |
Source: | BLAM, BC, misc |
The goal here is make something like Rochefort 8 using a Rochefort-like process. BLAM reports: Beer Captured reports 9.2%vol, which agrees with BLAM and bottle labels. Additional sources report: 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. 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. |
12.00 pounds | Belgian Plisen Malt | 94.1% of grist |
0.75 pounds | Belgian Special B Malt | 5.9% of grist |
12.75 pounds | Total Grain Weight | 100% of grist |
0.75 pounds | Candi Sugar, Dark | |
0.65 pounds | Corn Starch | |
0.75 pounds | Candi Sugar, Clear |
.35 Oz | Coriander Seed @ 2 minutes |
2.00 ounces |
Styrian Golding 4.2% Pellets @ 80 minutes Type: Bittering Use: Boil |
8.4 AAUs |
1.00 ounces |
Hallertauer Hersbrucker 1.5% Pellets @ 10 minutes Type: Aroma Use: Aroma |
1.5 AAUs |
3.00 ounces | Total Hop Weight | 9.9 AAUs |
Total Boil Time: | 90 minutes |
Name: | Belgian Abbey II |
Manufacturer: | Wyeast |
Product ID: | 1762 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 75% |
Temperature Range: | 65–75°F |
Amount: | 2000 ml |
Strike with 12.75qts@149F to hit 135F - rest 30 min. Infuse with 2.5qts@boil to hit 145F - rest 30 min. Infuse with 8qts@boil to hit 165F - rest 30 min. Infuse 5qts@boil to hit 172F - rest 10 min, mash out. Drain the tun and sparge with an additional 2.25 gallons at 172F. Collect 7.25 gallons. Bring to boil and add additional sugars. Continue boiling, adding bittering at 80 min and aroma at 10 min. along with Whirlfloc. |
Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 4.2 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 6.9 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 7.5 | |
Post-Boil Amount: | 5 | |
Boil Time: | 9090 | |
Original Gravity: | 1.077 / 18.7° P | |