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dubbel jeopardy
I have brewed dubbel in partial mash, now i have graduated to all grain and this is my first formulation. The wort had an excellent sweet flavor.
| Brewer: | Phatt Matt Brewery | Email: | fallenbuddha420@yahoo.com | |||||
| Beer: | dubbel jeopardy | Style: | Belgian Dubbel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.079 | FG: | 1.016 | |||||
| Alcohol: | 8.1% v/v (6.4% w/w) | |||||||
| Water: | Chicago tap water boiled before heating to strike temp to evaporate chlorine out. .5 tsp citric acid blend. | |||||||
| Grain: | 9 lb. Belgian Pilsner 1 lb. Belgian Pilsner 1 lb. Belgian aromatic 8 oz. Belgian biscuit 8 oz. Belgian CaraMunich 8 oz. Belgian CaraVienne 8 oz. Belgian Special B 12 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 70% efficiency | |||||||
| single infusion strike at 169°f infuse at 152°f for 90 minutes | ||||||||
| Boil: | 90 minutes | SG 1.056 | 7 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| dark candi sugar in the boil for 45 minutes. 5 grams sweet orange peel and 20 coriander seeds crushed for 15 minutes | ||||||||
| Hops: | .5 oz. Styrian Goldings (5.5% AA, 90 min.) .25 oz. Styrian Goldings (5.5% AA, 45 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .25 oz. Styrian Goldings (5.5% AA, 30 min.) .5 oz. Hallertauer (4.25% AA, 10 min.) |
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| Yeast: | white labs trappiste in 1 liter stater. i am used to using wyeast pitchable tubes, but the brew shop i was going to went out of business and the new shop i go to only carries white labs. time to learn about culturing yeast i guess. | |||||||
| Log: | brew date: 22/1/05 primary fermentation 65° f for 7-9 days in plastic secondary fermentation 65°f 21 days with a dry hopping of .5g mount hood hops. |
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| Carbonation: | 2.2 volumes | Corn Sugar: 3.47 oz. for 5 gallons @ 65°F | ||||||
| 2 weeks at 68°f in the bottle, then a cold condition at 50°f for 2 months. | ||||||||
Recipe posted 01/23/05.
