Batch no. 9 - Belgian Dubbel
From azo.dk
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Batch no. 9 - Belgian Dubbel |
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Beer properties |
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Brewing Data |
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Classic belgian dubbel, made with dark muscovado cane sugar, which is supposed to add a little licorice taste to the beer. The alcohol-content is a little on the high side. Traditional orange peel and coriander is used. Lightly hopped as belgians are supposed to be.
The fermentation is performed at about 25C to enhance the ester production.
Contents |
Recipe (18L)
Full scaleable recipe at haandbryg.dk: Batch no. 9 - Belgian Dubbel
Grain bill (4.3 kg)
- 2.10 kg Pale malt (7 EBC)
- 1.40 kg Munich malt (20 EBC)
- 0.38 kg Cara Crystal (120 EBC)
- 0.15 kg Cara Aroma (350 EBC)
- 0.15 kg Special B (230 EBC)
- 0.15 kg Flaked Oats (10 EBC)
Other/spices
- 0.50 kg Dark Muscovado Cane Sugar (100 EBC) @ 15 minutes
- 0.40 kg White Sugar (0 EBC) @ 15 minutes
- 7 grams of sweet orange peel @ 15 minutes
- 5 grams of coriander @ 15 minutes
Hops (30 g)
- 30 g Northdown 7.9% @ 60 minutes
Yeast
- Wyeast 3787 - Belgian Trappist high gravity
Yeast starter
- 65 grams of light malt extract
- 500 ml of water
- 10 ml of thawed yeast-culture (before freezing: approx. 10 billion cells)
- Left to ferment out for 3 days.
Mashing Schedule
- Striking temp: 55C
- Rest for 15 minutes
- Add 4 litres of boiling water
- Heat to 64-65C in 10 minutes and rest for 90 minutes
- Heat to 78C and rest for 10 minutes.
Fermentation / maturing
- Primary: 24-26C for 2 days and 21-23C for 10 days
Carbonation
- 6,8 g/L
Brew log
Brewday: 12:05, April 23th 2009
Mashing
- [0:00:00]
- Start heating 15L of tapwater to 57C
- [0:00:23]
- 57C reached. The malt is added and stirred thoroughly. Temperature = 55C. Resting for 15 minutes
- [0:00:38]
- Adding 4L of boiling water. New temperature = 62C. A little too low. Heating for a few minutes to 65C
- [0:01:30]
- Temperature dropped to 63,5C. Heating for a few minutes to maintain 65C.
- [0:01:55]
- Start heating the 10.5L of spargewater to 80C
- [0:02:08]
- Temperature = 64C. Start heating for mash-out at 78C
- [0:02:20]
- 78C reached. Resting for 10 minutes.
- [0:02:30]
- Mashing completed
Lautering/Sparging
- [0:02:30]
- Start draining the wort from the mash
- [0:02:50]
- Sparging with 10.5L of hot water (80C). As the wort is draining off, it's moved directly into the cooking pot again for heating
- [0:03:32]
- Sparging completed. Wort volume = 19L.
Boiling
- [0:03:32]
- Wort has reached boiling. 30g of bittering hops is added
- [0:04:17]
- Adding cane sugar, white sugar and spices.
- [0:04:32]
- Boiling complete. Removing hops and spice, and moving the hot wort directly to the fermentation bucket. Volume 17L / OG = 1080. Adding 1L of water. Final volume 18L / OG = 1075
Fermentation
- [0:12:10]
- The temperature of the wort is below 30C. The content of the yeast-starter is added.
- [0:19:40]
- 2L of foam on the surface, and medium blow-out tube activity. Temp = 26C
- [1:05:00]
- About 4-5L of foam, and strong blow-out tube activity. Temp = 26,5C
- [1:10:00]
- Bucket filled with foam, about 11-12L and some of it blowing out of the tube !! Temp = 24,5
- [2:00:00]
- Foam has started to disappear. Fermentation is down to 2-3 seconds between blops. Temp = 23,0
- [2:13:00]
- Slowing down even more. Yeast has started to sediment on the bottom of the bucket. Temp = 23,0
- [3:00:00]
- Another blow-out of yeast and foam during the night. Even though the fermentation has slowed considerably down, the foam seems to be very durable .... never seen that before .. Temp = 22,5
- [5:00:00]
- Fermentation is slow, and has been stable that way for a few days. The foam-formation has decreased and sedimentation has increased. 1L of sediment. Temp = 22,5
- [7:00:00]
- Fermentation seems to have stopped. The few blops are probably from the dissolved carbondioxide. About 1L of sediment has formed on the bottom.
- Beer moved to clean bucket for secondary fermentation. About 1L of sediment, and 17L of beer.
- [14:00:00]
- Racked to bottles
