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 - ([email protected])