HB2 HughBHomeBrew
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- Mar 31, 2019
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First time trying Belgian Dubbel, also first time with Wyeast 1214, also first time making a beer with added sugar! I'm using the Adventure in Homebrewing all grain "Chimay Red Clone" kit.
Grain Bill
I overshot the OG which was supposed to 1.067. By the time I added all that sugar, my post boil volume and gravity were 6.0 gallons and 1.072
Pitched a single "smack-pack" of the Wyeast 1214 at 74F (no starter). Within 12 hours had tiny bubbles visible in sight glass and had bubbling in blow-off tube within 16 hours. Was brisk bubbling for several days after that.
Fermentation settled down in 7 days and here's what I've got
Grain Bill
- 9 pounds Belgian Pilsner 2-Row.
- 0.5 pounds aromatic malt
- 0.5 pounds Cara Munich
- 0.25 lbs Special B
- 0.0625 lbs chocolate malt
- 10.3125 pounds total fermentable
- 2 pounds light Belgian Candi Sugar
I overshot the OG which was supposed to 1.067. By the time I added all that sugar, my post boil volume and gravity were 6.0 gallons and 1.072
Pitched a single "smack-pack" of the Wyeast 1214 at 74F (no starter). Within 12 hours had tiny bubbles visible in sight glass and had bubbling in blow-off tube within 16 hours. Was brisk bubbling for several days after that.
Fermentation settled down in 7 days and here's what I've got
- Gravity of 1.006 - surprised by how low that is but I've never brewed with sugar - that's 8.7% ABV.
- Phenol (I think) smell and taste pretty noticeable and this freaks me out a bit - I mostly brew lagers and don't expect or like this
- Is that expected for this style and will it mellow with conditioning etc?
- Is that extra strong because if under-pitching? This probably was under pitched but it was active quickly
- Also, will that change with the addition of the wine yeast? I went ahead and added it yesterday and there is a little activity now in the sight glass (at the bottom of the conical) but not enough to make the blow-off move at all