Tuesday, May 28, 2013

Been a long time ...

Wow, I can't believe that I haven't brewed since January.  This past semester at school got busy and crazy and brewing had to unfortunately take a back seat for a while.  Due to the long weekend, I was thankfully able to fire up the kettle.  I was provided fantastic assistance from my father-in-law, who participated in his first brew day.  We brewed the recipe below.  Everything went really well.  My only concern is that the Wyeast that we used had been in my freezer for months and despite creating a starter, fermentation has been off to a slow start.  Accordingly, I plan to pitch some freshly procured WLP500 this evening to help kicks things into a higher gear. 

american malt dubbel

Style: Belgian Dark Strong Ale
Type: All GrainCalories: 245
Rating: 0.0Boil Size: 7.91 Gal
IBU's: 25.36Batch Size: 7.00 Gal
Color:   27.5 SRM  Boil Time: 60 minutes
Preboil OG: 1.071

Brew Date:-05/25/2013
ABV:7.47 %8.65 %
Efficiency:70 %79 %
Serve Date:07/06/2013/ /

Fermentation Steps
NameDays / TempEstimatedActual
Primary14 days @ 65.0°F05/25/201305/25/2013
Secondary28 days @ 75.0°F06/08/2013-
Grains & Adjuncts
18.00 lbs82.76 %Pale Malt (2 Row) US60 mins1.036
1.00 lbs4.60 %Caramunich Malt60 mins1.033
0.50 lbs2.30 %Caramel/Crystal Malt - 80L60 mins1.034
4.00 ozs1.15 %Chocolate Malt60 mins1.028
2.00 lbs9.20 %Candi Sugar, Dark60 mins1.036
AmountIBU'sNameTimeAA %
1.50 ozs16.49Styrian Goldings60 mins5.40
1.00 ozs5.92Hallertauer20 mins4.80
1.00 ozs2.95Saaz10 mins4.00
AmountNameLaboratory / ID
1.0 pkgBelgian Abbey IIWyeast Labs 1762
Mash Profile

Medium Body Infusion In60 min @ 152.0°F
 Add 24.69 qt ( 1.25 qt/lb ) water @ 166.0°F

 Sparge 19.23 qt of 170.0°F water over 60 mins

Belgian Love,


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