Jeez whatever could go wrong did go wrong brewing today. Amazingly enough it really didn’t translate in to any problems brewing. I had to cancel my second brew planned today due to all the hang ups and delays I ran in to.
So this is Dubbel 1B because I very uncreatively named the first version 1 and then I needed to go ahead and swap out the hops for some I already had opened. The rest of the brew day went well and the beer finished right on gravity at 1.072. The wort for this beer tastes fantastic so I’m really excited about this geer. I pitched the entire starter of 2 liters. I did miss mash temperature so I added an additional 4 quarts to get around 146ish. 28 total quarts for the mash.
Update 3/8/2013
After fermenting extremely hard for 4 days it’s slowed down. The temperature was allowed to rise up to about 67 degrees ambient.
Update 3/13/2013
The temperature has stayed around 67 degrees and the current attenuation at 9 days is 72%. It should easily get to 80%+ in another week. Tastes very nice.
Update 3/23/2013
Beer is down to 1.012 as desired. Tastes great. Cooling it down and will keg it up soon.
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 | 0.5 lbs | 2.94 |
| Caramunich Malt | 0.5 lbs | 2.94 |
| Special B Malt | 0.5 lbs | 2.94 |
| Sugar, Table (Sucrose) | 0.5 lbs | 2.94 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hallertauer Mittelfrueh | 0.5 oz | 60 min | Aroma | Pellet | 4 |
| Saaz | 2.75 oz | 60 min | Aroma | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Chloride | 60 min | Mash | Water Agent | |
| Whirlfloc Tablet | 15 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Abbey Ale (WLP530) | White Labs | 76% | 66°F - 72°F |
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. |
Download
| Download this recipe's BeerXML file |
