Brew #23 Dubbel Trouble

October 23, 2011

#23 Dubbel Trouble

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Brewer: Trollby

Style: Belgian Dubbel

Batch: 2.40 galExtract

Characteristics

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Recipe Gravity: 1.071 OG

Recipe Bitterness: 17 IBU

Recipe Color: 25° SRM

Estimated FG: 1.018

Alcohol by Volume: 6.9%

Alcohol by Weight: 5.4%

Ingredients

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Candi Sugar, Amber (Belgian) 1.00 lb, Sugar, Other

MrB. Belgian Dubbel 3.75 lb, Extract, Extract

MrB. Seasonal Dubbel 1.00 oz, Pellet, 5 minutes

Safbrew T-58 Dry Ale Yeast 1.00 unit, Yeast, Temperature Range: 59°-75° F 11.5 GRAMS

Notes

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Recipe Notes:

Fill keg with cold water to the 4-quart mark on back.

Place unopened can of HME and Belgian Candi syrup in hot water (warm liquid pours more easily).

Add 2 quarts of filtered tap water to 5qt pot and heat to boil.

SLOWLY stir in syrup while continually stirring once syrup is fully dissolved bring to a boil, remove from heat.

Stir HME into mixture of water and syrup (this mixture is called the wort).

Pour wort into keg and bring the volume of the keg to the middle of "Quart" mark with cold water, Stir vigorously to mix well.

Take OG sample.

Sprinkle yeast into keg and allow to sit for 30 minutes (lid on). Stir vigorously again (aerate), then screw on lid.

Allow beer to FERMENT at 68-72° for 3 weeks.

OG = 1.070 @ 67*F

FG = 1.020 @ 66*F

ABV = 6.7%

11/12/2011

Batch primed with 56g Booster for about 2.25 C02.

I got twenty-four 12oz bottles and one 10oz trub bottle, the hydro sample tasted extremely good, better than the strait-up Dubbel I made earlier.

12/22/2011

First Pour

This one was much better than the first, more carb made it better too