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Belgian Dubbel – All Grain GONE

Batch #:

03-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

February 3, 2013

Tap Date:

June 1, 2013

Statistics

Target OG:

1.070 17.1° P

OG:

1.066 16.1° P

Reading 1:

1.012 3.1° P at 9 days

Target FG:

1.012 3.1° P

FG:

1.010 2.6° P

Real Extract:

5° P

Attenuation:

83.9% Apparent – 68.9% Real

Color:

28.7 SRM

IBU:

24.6 Rager

BU/GU:

0.37

ABV:

7.5%

ABW:

5.8%

Calories:

214 12 oz

General Info

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
19.00 pounds	American Pale Malt (2-Row)	75.8%
1.50 pounds	Belgian Aromatic Malt	6%
0.85 pounds	Belgian Special B Malt	3.4%
2.00 pounds	German Light Munich Malt	8%
0.85 pounds	German CaraMunich Malt I	3.4%
0.85 pounds	Belgian Biscuit Malt	3.4%
25.05 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Candi Sugar, Dark
1.00 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.05 ounces	Magnum	60 min	Bittering	Boil	Pellets	11.6%
1.05 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Abbey II	Wyeast	1762	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

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

Mash Profile Single Infusion Mash, Light 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	75 min.	150°F	Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Calcium:

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 and Aging

Primary:

14 days @ 70° F

Eald Munuc

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.066 / 16.1° P
Mash PH:
Boil PH:

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Log: Eald Munuc