With one Belgian finished and another still fermenting I’m plotting out my dubbel…………….. Changes are certainly necessary given the hard time I’ve had getting these beers to finish fermenting. After reading “Brew like a Monk” I’m a little concerned with my pitching rates vs other beers. The trippel finished around 1.019 when I was looking for 1.012. The Belgian Golden Strong took 3 weeks to get to under 1.010. So for this beer I started the WLP530 in a 5000ML flask because that yeast produces so much krausen a 2000ml flask can’t contain it.
This beer will be brewed 3/3/2013
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
90 min |
|
17 |
1.07 |
1.012 |
0 |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Belgian Dubbel |
18 18B |
1.062 - 1.075 |
1.008 - 1.018 |
15 - 25 |
10 - 17 |
0 - 0 |
6.3 - 7.6 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Bel |
13 lbs |
76.47 |
| Munich Malt |
1 lbs |
5.88 |
| Candi Sugar, Dark |
1 lbs |
5.88 |
| Aromatic Malt |
8 oz |
2.94 |
| Caramunich Malt |
8 oz |
2.94 |
| Special B Malt |
8 oz |
2.94 |
| Sugar, Table (Sucrose) |
8 oz |
2.94 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Tettnang |
2 oz |
60 min |
Aroma |
Pellet |
4.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
35.27 oz |
15 min |
Boil |
Fining |
| Calcium Chloride |
26.46 oz |
60 min |
Mash |
Water Agent |
| Epsom Salt (MgSO4) |
26.46 oz |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Abbey Ale (WLP530) |
White Labs |
76% |
66°F - 72°F |
Mash
| Step |
Temperature |
Time |
| New Mash Step |
146°F |
60 min |
Notes
| The dark candy sugar is actually the 90L dark candy syrup. 1.032 gravity, 1 pound. Mash with about 22 quarts of water. Prepare 10 gallons total water for brew. |
