Daril Brothers Homebrewery
Brew #56 - Daril's Winter Dubbel
11/3/2001 Daril's Winter Dubbel
Category : Dubbel
Method : Full Mash
Starting Gravity : 1.070
Ending Gravity : 1.017
Alcohol content : 6.8%
Recipe Makes : 14.0 gallons
Total Grain : 34.00 lbs.
Color (srm) : 18.8
Efficiency : 75%
Hop IBUs : 22.1
Malts/Sugars:
6.25 lb. Munich Light
9.75 lb. Belgian Pilsner
1.00 lb. Crystal 60L
1.00 lb. Belgian Wheat
3.00 lb. Turbinado Sugar
12.75 lb. British Two-Row
0.25 lb. Chocolate
Hops:
3.00 oz. P-saaz (Czech) 3.0% 60 min
2.00 oz. P-saaz (Czech) 3.0% 45 min
1.00 oz. P-saaz (Czech) 3.0% 15 min
Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 8.50 gallons of water at 170F
First Mash Temperature: 153F
Notes:
YEAST --
Belgian Ales (dubbel, tripel abbey, grand cru):
Everything, all over the map, All marked by distinctive
contributions from the yeast.
--Wyeast 1214, 3944, 1762, 1388.
1214 Belgian Ale yeast (My SECOND choice)
Abbey-style top-fermenting yeast, suitable for high-gravity beers.
Estery. Flocculation medium; apparent attenuation 72-76%. (58-68 F)
1388 Belgian Strong Ale yeast (My THIRD choice)
Robust flavor yeast with moderate to high alcohol tolerance.
Fruity nose and palate, dry, tart finish.
Flocculation low; apparent attenuation 73-77%. (65-75 F)
1762 Belgian Abbey Yeast II (My FIRST choice)
High gravity yeast with distinct warming character from ethanol
production.
Slightly fruity with dry finish. Flocculation medium; apparent
attenuation 73-77%. (65-70 F)
The yeast for this batch was "grown" by Keith Klemp from his
accumulated yeast bank. (#1762)
GRAIN & ADJUNCTS -- (suggested):
5% special B
3% chocolate malt
10% caramunich
20% munich or 10% munich,10% aromatic
remainder Belgian Pils malt
1 to 1.25# Turbinado sugar per 5 gallons of wort
IBU = 22 to 25 with Saaz or Styrian Goldings
minimal hop aroma, maybe 1/2 oz per 10 gallons, Saaz
Wyeast Abbey II
For this 14-gallon batch, I used what grains I had in stock
in these approximate proportions, based on 31 lbs. of grain and
adding 3 lbs. Turbinado sugar later:
Light Munich (20%), Belgian Pilsner (31%), British Two-Row (42%),
Crystal (3%), Chocolate (1%), and some Wheat (3%) thrown in for
good measure.
BOIL --
Boil for a total of 90 minutes, starting the first hop addition
at 60 minutes. The sugar can go in towards the end of boil.
HOPS --
Use Czech Saaz hops all the way. For this batch -
hop pellets at 3.0% AA.
Throw in some Irish Moss during the last 10 minutes.
FERMENT --
Ferment at 65 - 70 F
Style Comparison @ 70%, 75%, & 80% extraction efficiency:
MIN YOURS YOURS YOURS MAX
70% 75% 80%
OG 1.050 1.066 1.070 1.074 1.070
Alc % 6.0 6.4 6.8 7.2 7.5
IBUs 18 22.6 22.1 21.8 25
Color (srm) 10.0 18.8 18.8 18.8 14.0
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Daril-Bill - 11/3/2001 - (darilbrothers@yahoo.com)
