DubbelDach
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP530 Abbey Ale
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.079
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 61.6
- Color
- 38.97
- Primary Fermentation (# of Days & Temp)
- 14 @ 58F
- Secondary Fermentation (# of Days & Temp)
- 14 @ 58F
- Tasting Notes
- Slight spicy hop flavor with lots o\'chocolate
This is my Xmas 2011 giveaway beer. Drinking one now, so I feel compelled to post. This is good!
The juju:
The mess... VIGOROUS primary!
The custom caps from BottleMark:
The finished product:
- 14 lbs Belgian Pale
- 1 lb Chocolate Malt
- 12 oz Roasted Barley
- 9 oz Belgian Debittered Black
- 7 oz Belgian Special B
- 22 oz Oats Flaked
- 2 oz Styrian Goldings (Pellets, 6.00 %AA) boiled 60 min.
- .5 oz Saaz (Pellets, 5.00 %AA) boiled 30 min.
- .5 oz Saaz (Pellets, 5.00 %AA) boiled 2 min.
- 7 oz Belgian Chocolate (Cote d'Or Bittersweet Chocolate, one 3.5 oz bar of 86% and one 3.5 oz bar of 70%) chopped and boiled 10 mins.
- 4 oz Cacao Nibs (bagged and added to secondary for 2 weeks)
- 1 vial White Labs WLP530 Abbey Ale (big starter)
The juju:
The mess... VIGOROUS primary!
The custom caps from BottleMark:
The finished product: