09/25/11 Brewday Belgian Dubbel

 This was my first try at a Dubbel and my LHBS did not have the yeast called for in the original recipe (Wyeast 3787) so I tried the two yeasts in the recipe.  The Wyeast 3522 finished out just fine but the White Labs WLP540 stopped at around 1.022.  I added a culture of the White Labs WLP653 Brettanomyces Lambicus strain.  It dropped to 1.012 by 11/11/11 but tasted a little thin.  We'll see if it keeps changing...

Belgian Dubbel

Belgian Dubbel

Type: All Grain	Date: 9/25/2011
Batch Size (fermenter): 11.00 gal	Brewer: Kyle
Boil Size: 14.42 gal	Asst Brewer:
Boil Time: 90 min	Equipment: 20 Gallon Brewpot, 15 Gallon Mash Tun
End of Boil Volume 12.48 gal	Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 11.00 gal	Est Mash Efficiency 83.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: WLP540 finished at 1.022, added Brett L culture 10/15/11. WY3522 finished at 1.012 kegged 10/15/11. Brett L keg gravity was 1.012 on 11/11/11.
Ingredients
Ingredients Amt Name Type # %/IBU 18 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.2 % 2 lbs Munich Malt (9.0 SRM) Grain 2 7.7 % 1 lbs Aromatic Malt (26.0 SRM) Grain 3 3.8 % 1 lbs Caramunich Malt (56.0 SRM) Grain 4 3.8 % 1 lbs Special B Malt (180.0 SRM) Grain 5 3.8 % 2 lbs Candi Sugar, Dark (160.0 SRM) Sugar 6 7.7 % 1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 7 3.8 % 113.40 g Tettnang [3.20 %] - Boil 60.0 min Hop 8 23.2 IBUs 2.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 - 0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - 2.00 oz Sanitize Pump (Boil 5.0 mins) Other 11 - 1.00 oz Sanitize Paddle (Boil 5.0 mins) Other 12 - 1.0 pkg Abbey IV Ale (White Labs #WLP540) [3000.00 ml] Yeast 13 - 1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [1500.00 ml] Yeast 14 -
Beer Profile
Est Original Gravity: 1.067 SG	Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.007 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.9 %	Actual Alcohol by Vol: 7.0 %
Bitterness: 23.2 IBUs	Calories: 218.2 kcal/12oz
Est Color: 22.7 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 26 lbs
Sparge Water: 10.49 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 7.19 gal of water at 160.2 F 149.0 F 75 min
Sparge Step: Fly sparge with 10.49 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 3.0
Pressure/Weight: 30.20 PSI	Carbonation Used: Keg with 30.20 PSI
Keg/Bottling Temperature: 60.0 F	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 52.0 F
Notes