Method:All Grain Style:Belgian Dubbel Boil Time:60 min Batch Size:15 liters
(fermentor volume) Pre Boil Size:21.16 liters Post Boil Size:17 liters Pre Boil Gravity:1.053
(recipe based estimate)
Post Boil Gravity:1.065
(recipe based estimate)
Efficiency: 70%
(brew house) Hop Utilization:97% Calories:305.8
(Per 500ml)
Carbs:28 g
(Per 500ml)
Hit target SG but a litre short of expected, and at least 1L of trub. left overnight to cool - dropped from 100C to 20C (room 14C)
n/a °C
1.066
n/a
Week 1
Brew Day Complete
Pitched 10g Rochefort Belgian Trappist Ale yeast from Gozdawa, rehydrated as per instructions for 30min at 27C. Bringing the wort temp up to 24C in the fermentation chamber - i.e. old fridge with a seed tray heater in the bottom. Pitched at 22C.
n/a °C
1.066
n/a
Week 2
Sample
Not hit predicted 1.006, so might not be as dry finishing, give it anther few days and taste.
First go at a Trappist Dubbel or something like a dark Abbey or Trappist style. This one St Ives Dubbel after a nearby monastic grange of Rievaulx Abbey, Yorkshire (~1160-1538). Biggest concern is that the kettle element doesn't like the high sugar content and there is burning - happened with an IPA. I also fancy introducing some of the flavour effects of decoction. Plan A is to remove 10 litres of grain and liquor towards the end of the mash and bring this to a short boil on a gas hob. The decocted liquor will be added back in and the bulk brought up to boiling point; the boil will be reduced to 20 minutes and monitored - this is enough to sterilise the wort.
To compensate for the reduced boil time there is an addition of Norther Brewer Hops to hit the Belgian Dubbel Style IPU dead centre.
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Last Updated: 2022-09-23 15:41 UTC
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NEW Water Requirements:
St Ives Dubbel
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Water Requirements:
St Ives Dubbel
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Recipe Cost
£ (GBP)
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Gallons
Cost £
Cost %
Fermentables
£
Steeping Grains (Extract Only)
£
Hops
£
Yeast
£
Other
£
Cost Per Barrel
£0.00
Cost Per Pint
£0.00
Total Cost
£0.00
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