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Belgian Dubbel – All Grain GONE

Batch #:

06-2010

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

March 13, 2010

Tap Date:

June 5, 2010

Statistics

Target OG:

1.066 16.1° P

OG:

1.070 17.1° P

Reading 1:

1.014 3.6° P at 14 days

Target FG:

1.012 3.1° P

FG:

1.012 3.1° P

Real Extract:

5.6° P

Attenuation:

81.9% Apparent – 67.3% Real

Color:

17.5 SRM

IBU:

23.7 Rager

BU/GU:

0.34

ABV:

7.7%

ABW:

Calories:

228 12 oz

General Info

Made 2.5 lbs of amber candi sugar by following the procedure here.

This is the first brew cooled with the new Therminator and fermented in a Sanke keg using the conversion kit I purchased from Brewer's Hardware.

Comments

Due to efficiency (~80%), I overshot the target OG a bit.

Malts and Grains

Amount	Malt/Grain	% of Grist
9.00 pounds	German Pilsen Malt (2-Row)	39.1%
1.00 pounds	German CaraMunich Malt I	4.3%
1.00 pounds	Belgian Special B Malt	4.3%
2.00 pounds	German Dark Munich Malt	8.7%
1.00 pounds	Belgian Aromatic Malt	4.3%
9.00 pounds	American Pale Malt (2-Row)	39.1%
23.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.50 pounds	Candi Sugar, Amber

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.75 ounces	Golding	60 min	Bittering	Boil	Leaf	4.4%
2.75 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Abbey Ale	White Labs	WLP530	2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.00 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 100% of mash water at 166° F / 74° C

Water Profile Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Procedure

Mash at 154° F for 60 to 90 minutes
Total boil time: 90 minutes
- Add hops according to schedule
- Add Irish Moss at 45 minutes
- Add sugars at 45 minutes
Cool wort to 70-75 degrees
Pitch yeast

Fermentation and Aging

Primary:

7 days @ 72° F

Secondary:

7 days @ 70° F

Lager:

30 days @ 45° F

Eald Munuc

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	7.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.070 / 17.1° P
Mash PH:
Boil PH:

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Log: Eald Munuc

Belgian Dubbel – All Grain GONE

Statistics

General Info

Comments

Malts and Grains

Adjuncts

Hops

Yeasts

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Medium Bodied Beer, No Mash Out

Mash Steps

Water Profile Highlands Ranch, Colorado

Procedure

Fermentation and Aging

Eald Munuc

Brew Day Data

Scale Recipe

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