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