BrewBlog: Eald Munuc
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: February 3, 2013
Tap Date: June 1, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
28.7/56.5
Bitterness (Calc): 24.6 IBU (Rager)
BU/GU: 0.37
Calories: 215 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
Batch No: 03-2013
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.070
Reading 1: 1.012  (9 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.012
Real Extract: 5.01° P
App. Atten.: 84.1%
Real Atten.: 68.9%
Status: Primary
General Information
Method: All Grain

Diving into a dubbel after almost two years not making one. Researching like heck - this recipe is based upon one I found in Brew Like a Monk.

Comments

Mash PH was 5.7. Added 1/2 oz lactic acid to bring it down to 5.4. Pre-boil PH was 5.8.

Efficiency was off by about 8% - not sure why. Possibly the GWM Pale malt I used as a base? Had to add 1.5 gallons of extra water into the mash to hit infusion temps; it was probably that.

Mashed at 149°F for 90 minutes.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
19.00 pounds 75.8% of grist
1.50 pounds 6% of grist
0.85 pounds 3.4% of grist
2.00 pounds 8% of grist
0.85 pounds 3.4% of grist
0.85 pounds 3.4% of grist
25.05 pounds 100% of grist
Adjuncts
2.00 pounds Candi Sugar, Dark  
1.00 pounds Sucrose (Table Sugar)  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Abbey II
Manufacturer: Wyeast
Product ID: 1762
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–75°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 22.3 Efficiency: 66.2%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Special Procedures

Pitch yeast at 64°F - increase fermentation temperature 1 degree every day until 70°F (about a week). Hold there until fermentation completes.

Fermentation
Primary: 14 days @ 70° F
Tasting Reviews
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