Tuesday Night Dubbel (v0.1)

Hang in there – I’m trying to get a decent structure here for posting recipes and getting salient updates as I keg, stomach taste, pancreatitis etc.

For now, here is the Dubbel I did recently. The recipe is mostly from BLAM, but some changes from BCS too. The name is a throwback to Penn and the Tuesday night half-priced pitchers at the White Dog. Our brew of choice: Flying Fish Abbey Dubbel. I’m pretty sure we didn’t miss a single non-holiday Tuesday night for over a year…good times!

Coming Soon: Actual data from brew day.

Recipe: Tuesday Night Dubbel
Brewer: Nicholas Henke
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (40.0) Bottling: very nice, clean, dark fruits starting to show, bit of yeasty nose

Recipe Specifications
Batch Size: 5.25 gal
Boil Size: 7.70 gal
Estimated OG: 1.070 SG
Estimated Color: 16.2 SRM
Estimated IBU: 23.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Amount        Item                                      Type         % or IBU
9.25 lb       Pilsen (Dingemans) (1.6 SRM)              Grain        71.15 %
1.00 lb       Munich (Dingemans) (5.5 SRM)              Grain        7.69 %
0.40 lb       Aromatic Malt (Dingemans) (19.0 SRM)      Grain        3.08 %
0.40 lb       Biscuit (Dingemans) (22.5 SRM)            Grain        3.08 %
0.40 lb       Caramunich Malt (56.0 SRM)                Grain        3.08 %
0.40 lb       Special B (Dingemans) (147.5 SRM)         Grain        3.08 %
42.00 gm      Tettnang [3.70 %]  (90 min)               Hops         23.1 IBU
0.65 lb       Candi Syrup, Dark (80.0 SRM)              Sugar        5.00 %
0.50 lb       Cane (Beet) Sugar (0.0 SRM)               Sugar        3.85 %
1 Pkgs        Belgian Style Ale Yeast Blend (White Labs 575)

Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 11.85 lb
Double Infusion, Light Body
Step Time     Name               Description                         Step Temp
30 min        Protein Rest       Add 10.67 qt of water at 142.8 F    130.0 F
60 min        Saccrification     Add 9.48 qt of water at 176.6 F     149.0 F

More brew notes coming soon...

Bottled 2009-10-07 with 52g Dark Candy Syrup and 122g Corn Sugar - volume was 2" below top bar on 5g carboy, estimating 4.75 gallons.


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