Hello!
I somewhat recently brewed a Belgian Abbey Dubbel that my buddy and I really, really like. I'd like to convert the recipe from an extract version to an all-grain version. One problem is that the steeping grains gave me a total weight for a blend, so that's just going to be kinda guessing on the ratio, I guess?
Anyway, here's the recipe:
Grains:
• 13.75 oz. blend of Caramunich 60L and Blackprinz
• 7.5 lb. Pilsen DME
• 8 oz. Amber Candi Sugar
• 1 lb. Amber Candi Syrup (I added this myself to the recipe)
Hops:
• 1 oz. Goldings 4.5% @ 60 min. (9.03 IBU)
• 1 oz. Saaz 3.5% @ 15 min. (3.48 IBU)
Yeast:
• SafAle BE-134
When we brewed it as above, our OG was 1.071 and FG was 1.003, giving an ABV of 8.93%.
Couple of questions:
1. This was our second Belgian batch in a row with a very low FG (a Belgian Golden Strong Ale had an FG of 1.000). Both of those batches tasted wonderful. I'm confused, though. Did we just get super lucky with 2 beneficial infections in a row, or did it ferment to a lower FG due to the high amount of Candi Sugar/Syrup? (I.e., should we expect similar FG results in the future?)
2. How would you convert the above recipe to an all-grain for BIAB? My efficiency for my first BIAB was lower than the guesstimate of 70%, but I'm trying to get that to be better.
3. Given that the above was a partial volume boil, would you change anything on the hops when going to a full volume boil?
As with my other post, I'm not looking for exact answers, but more of a general direction as a starting point that we can dial in over a number of batches.
Thanks!
I somewhat recently brewed a Belgian Abbey Dubbel that my buddy and I really, really like. I'd like to convert the recipe from an extract version to an all-grain version. One problem is that the steeping grains gave me a total weight for a blend, so that's just going to be kinda guessing on the ratio, I guess?
Anyway, here's the recipe:
Grains:
• 13.75 oz. blend of Caramunich 60L and Blackprinz
• 7.5 lb. Pilsen DME
• 8 oz. Amber Candi Sugar
• 1 lb. Amber Candi Syrup (I added this myself to the recipe)
Hops:
• 1 oz. Goldings 4.5% @ 60 min. (9.03 IBU)
• 1 oz. Saaz 3.5% @ 15 min. (3.48 IBU)
Yeast:
• SafAle BE-134
When we brewed it as above, our OG was 1.071 and FG was 1.003, giving an ABV of 8.93%.
Couple of questions:
1. This was our second Belgian batch in a row with a very low FG (a Belgian Golden Strong Ale had an FG of 1.000). Both of those batches tasted wonderful. I'm confused, though. Did we just get super lucky with 2 beneficial infections in a row, or did it ferment to a lower FG due to the high amount of Candi Sugar/Syrup? (I.e., should we expect similar FG results in the future?)
2. How would you convert the above recipe to an all-grain for BIAB? My efficiency for my first BIAB was lower than the guesstimate of 70%, but I'm trying to get that to be better.
3. Given that the above was a partial volume boil, would you change anything on the hops when going to a full volume boil?
As with my other post, I'm not looking for exact answers, but more of a general direction as a starting point that we can dial in over a number of batches.
Thanks!