Suthrncomfrt1884
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1214 Belgian Abbey
- Yeast Starter
- 1000mL
- Additional Yeast or Yeast Starter
- Wyeast 3522 Belgian Ardennes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.080
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 19
- Color
- 14.16 SRM
- Primary Fermentation (# of Days & Temp)
- See below
- Tasting Notes
- AMAZING beer! This will be entered into competitions this year without a doubt.
Monk Snot Belgian Dubbel
18-B Belgian Dubbel
Author: Suthrncomfrt1884
Size: 5.0 gal
Efficiency: 77.1%
Attenuation: 77.5%
Calories: 267.16 kcal per 12.0 fl oz
Original Gravity: 1.080 (1.062 - 1.075)
Terminal Gravity: 1.018 (1.008 - 1.018)
Color: 15.9 (10.0 - 17.0)
Alcohol: 8.19% (6.0% - 7.6%)
Bitterness: 19.0 (15.0 - 25.0)
Ingredients:
11.0 lb Maris Otter
0.5 lb Belgian Caramunich
0.25 lb Belgian Special B
0.25 lb Oats Flaked
1.5 lb Candi Sugar Clear
2.0 oz Hersbrucker (2.4%) - added during boil, boiled 60.0 min
1.0 oz Saaz (6.8%) - added during boil, boiled 1.0 min
1.0 ea WYeast 1214 Belgian Abbey
1.0 ea WYeast 3522 Belgian Ardennes
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Mash w/ 4.75gal @165 to hit mash temp of 149F. Mash for 60 min. Infuse 6qts. @212F to hit rest temp of 162F and hold for 10 min. Infuse 6qts. @212F to hit rest temp of 170F and hold for 10 min. Sparge w/ 8qts. @170F. Pre-boil volume of 6.75gal. Boil for 60 minutes adding sugar at the last 10 minutes of boil. Cool to 60F and pitch 1000mL starter of Wyeast 1214. Ferment at 64F and add Wyeast Belgian Ardennes 3522 yeast after two days of initial fermentation.
After 7 days of fermenting at 64F, slowly raise temperature by 1 degree every other day until final temperature of 74F is hit. Ferment for a total of 4 weeks in primary. Rack to keg and condition for an additional 30 days before drinking. This beer turned out absolutely amazing.
Results generated by BeerTools Pro 1.5.5
18-B Belgian Dubbel
Author: Suthrncomfrt1884
Size: 5.0 gal
Efficiency: 77.1%
Attenuation: 77.5%
Calories: 267.16 kcal per 12.0 fl oz
Original Gravity: 1.080 (1.062 - 1.075)
Terminal Gravity: 1.018 (1.008 - 1.018)
Color: 15.9 (10.0 - 17.0)
Alcohol: 8.19% (6.0% - 7.6%)
Bitterness: 19.0 (15.0 - 25.0)
Ingredients:
11.0 lb Maris Otter
0.5 lb Belgian Caramunich
0.25 lb Belgian Special B
0.25 lb Oats Flaked
1.5 lb Candi Sugar Clear
2.0 oz Hersbrucker (2.4%) - added during boil, boiled 60.0 min
1.0 oz Saaz (6.8%) - added during boil, boiled 1.0 min
1.0 ea WYeast 1214 Belgian Abbey
1.0 ea WYeast 3522 Belgian Ardennes
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Mash w/ 4.75gal @165 to hit mash temp of 149F. Mash for 60 min. Infuse 6qts. @212F to hit rest temp of 162F and hold for 10 min. Infuse 6qts. @212F to hit rest temp of 170F and hold for 10 min. Sparge w/ 8qts. @170F. Pre-boil volume of 6.75gal. Boil for 60 minutes adding sugar at the last 10 minutes of boil. Cool to 60F and pitch 1000mL starter of Wyeast 1214. Ferment at 64F and add Wyeast Belgian Ardennes 3522 yeast after two days of initial fermentation.
After 7 days of fermenting at 64F, slowly raise temperature by 1 degree every other day until final temperature of 74F is hit. Ferment for a total of 4 weeks in primary. Rack to keg and condition for an additional 30 days before drinking. This beer turned out absolutely amazing.
Results generated by BeerTools Pro 1.5.5