Decided to brew something totally different for me, a Belgian Dubbel.
“A deep reddish, moderately strong, malty, complex Belgian ale. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (“refermented in the bottle”).”
Well, this beer is going to be nothing like that.
Screwed it all up because I left some equipment and home and had to change my mash schedule. But that wasn’t the worse of it. My mill was set too fine and I stuck the mash. And if that wasn’t bad enough, Andy and Mike used my mill and they also had stuck mashes.
All indications are that this will be a much weaker and thinner beer than I was hoping for. But read all this post anyway.
Saturday, November 25, 2017
Belgian Dubbel – 12 gallon
Brewers – Charles, Tom, Rob, Sam – Andy and Mike also brewed beers this day.
- 20 lbs. – Pilsner
- 2 lbs. – Aromatic Malt
- 2 lbs. – Carapils
- 2 lbs. – Munich
- 8 oz. – Crystal 40
- 1.9 oz. – Chocolate, dark
- 1 lb. Amber Candi Sugar Syrup (Boil)
- 1 lb. Light Brown Sugar (Boil)
- 2 oz. East Kent Goldings 5% – 60 mins.
- 2 oz. East Kent Goldings 5 % – 20 mins.
- Wyeast 1214 Belgian Abby Style Ale
“A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.”
This is sort of blurry because I mashed in then ran home to get what I forgot. Everything went downhill from there.
Mash in 8.3 gallons at 130˚ – Step temp 122˚ – 30 mins.
Add water to raise to 156˚ – 30 mins.
Add water to raise to 168˚ – 10 mins.
I should know better than to try a 2 step temperature infusion. Never hits temps. Original plan was to do a step mash in the kettle over a burner but I did not want to hassle the other guys with that while I was driving home and back.
Collected 14 gallons
Add hops per hop schedule
Add candy sugar syrup and brown sugar
60ish minute boil – more like 70 minute
Chilled fast with whirlpool
Pump into fermenter
Drive fermenter home
OG = 1.064 (was expecting closer to 1.070)
December 3, 2017
Racked to stainless fermenter – gravity = 1.008
NOW WAIT A MINUTE! WHAT?
That’s what it is reading. 1.008!
Right now that makes it 7.35% abv. Higher than BeerSmith predicted.
Taste? Not sure. Right now it just doest have the heavy Belgain beer flavor I expected. Can definitely taste the alcohol. Very odd. Hope it gets better.
Maybe I will dump 5 gallons in the old barrel and let it sit for a year.
Damn. It gave me the burps.