adryargument
Well-Known Member
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- 27/1/11
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So i'm putting down my first belgian dubbel in the next week or two.
The grain looks pretty solid to me.
From my visit to westfleteven/st bernadus they grow Saaz and Magnum on site. so i will be sticking with these.
However hop schedules i'm not to familiar with for a dubbel.
No idea what mash schedule to go with...
I struggle with efficiency with high ABV beers, may increase boil to 120 minutes and increase sparge.
Candi is going in mid ferment, after shes done with the pole.
Any ideas, thoughts??
Recipe Specifications
--------------------------
Boil Size: 56.80 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 42.00 l
Estimated OG: 1.060 SG
Estimated Color: 21.3 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 75.1 %
1.00 kg Caramunich I (Weyermann) (51.0 SRM) Grain 2 9.4 %
0.85 kg Special B (Dingemans) (147.5 SRM) Grain 3 8.0 %
0.80 kg Candi Sugar, Amber (75.0 SRM) Sugar 4 7.5 %
25.00 g Magnum [11.50 %] - Boil 60.0 min Hop 5 16.5 IBUs
25.00 g Saaz [4.00 %] - Boil 20.0 min Hop 6 3.5 IBUs
25.00 g Saaz [4.00 %] - Boil 10.0 min Hop 7 2.1 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 8 -
ABV = 6.8
The grain looks pretty solid to me.
From my visit to westfleteven/st bernadus they grow Saaz and Magnum on site. so i will be sticking with these.
However hop schedules i'm not to familiar with for a dubbel.
No idea what mash schedule to go with...
I struggle with efficiency with high ABV beers, may increase boil to 120 minutes and increase sparge.
Candi is going in mid ferment, after shes done with the pole.
Any ideas, thoughts??
Recipe Specifications
--------------------------
Boil Size: 56.80 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 42.00 l
Estimated OG: 1.060 SG
Estimated Color: 21.3 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 75.1 %
1.00 kg Caramunich I (Weyermann) (51.0 SRM) Grain 2 9.4 %
0.85 kg Special B (Dingemans) (147.5 SRM) Grain 3 8.0 %
0.80 kg Candi Sugar, Amber (75.0 SRM) Sugar 4 7.5 %
25.00 g Magnum [11.50 %] - Boil 60.0 min Hop 5 16.5 IBUs
25.00 g Saaz [4.00 %] - Boil 20.0 min Hop 6 3.5 IBUs
25.00 g Saaz [4.00 %] - Boil 10.0 min Hop 7 2.1 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 8 -
ABV = 6.8