Binnshire Dubbel, Batch 43
All Grain Recipe
Submitted By: brett (Shared)
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|Brewer: Brett Binns|| |
|Batch Size: 5.50 gal||Style: Belgian Dubbel (26B)|
|Boil Size: 8.09 gal||Style Guide: BJCP 2015|
|Color: 25.1 SRM||Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L)|
|Bitterness: 23.4 IBUs||Boil Time: 120 min|
|Est OG: 1.074 (18.1° P)||Mash Profile: Brett's Light Body with dough in and mash out|
|Est FG: 1.011 SG (2.8° P)||Fermentation: Ale, Two Stage|
|ABV: 8.4%||Taste Rating: 30.0|
|10 lbs 8.00 oz
||Pale Malt, Maris Otter (3.0 SRM)
||Munich Malt (9.0 SRM)
||Aromatic Malt (26.0 SRM)
||Caramunich Malt (56.0 SRM)
||Special B Malt (180.0 SRM)
||Candi Sugar, Dark (180.0 SRM)
||Perle [5.5%] - Boil 60 min
||Wyeast Beer Yeast Nutrient Blend (Boil 10 min)
||Trappist High Gravity (Wyeast Labs #3787)
NotesThis is from Zainasheff & Palmer’s “Brewing Classic Styles”, page 237, “Black Scapular Dubbel”.
Yeast suggestions include Wyeast 3787 Trappist High Gravity, White Labs WLP530 Abbey Ale or WLP500 Trappist Ale. Other likely candidates include Mangrove Jack M27 Belgian Ale Yeast, Wyeast 1388.
I will use the entire 1# of candi sugar instead of 3/4# (12 oz) as originally called for. Also note that it was lighter than called for.
Pre-boil SG includes Candi Sugar.
This batch is using Gleneagle Floor Malted Maris Otter malt. The prior batch used Mapleton 2-Row from Maine Malt House.
I am kinda surprised at how much the yeast is reported to have lost viability in the “Starter” section. I will do the best I can starting with roughly 1.6L of starter wort and looking for a 1.5L starter using 5 oz of DME.
2016-09-08: Slap back failed to swell even given all day. Pitched anyway after reading Wyeast site. Need to refuse older packets in the future, this one was 5 months old - too old! Pitched 1.5L of starter at 72°F. With yeast added, flask is nearly at 1.6L. Cyclone is very deep and I will assume that if the yeast is good the wort will thicken and the cyclone will slow and become less pronounced.
2016-09-09: By early afternoon I saw progress within the starter so I proceeded with a late brewday.
Note that Post Mash Gravity is all wort collected. Pre Boil Gravity also includes adjuncts, in this case the candi syrup.
I collected about 3/4 of a gallon more than needed. Boil loss seems to be about a gallon/hour so I will do an extra 45 minutes of boil up front to achieve the desired volume and improve strength and maltiness.
OG = 1.077 by Refractometer.
Left RIMS Rocket in loop when chilling and therefore lost a lot of wort. Don't do that again!
2016-10-28: Back from over a month in England. FG=1.012 @ 63.6°F or 1.012. Good. Will rack to keg ASAP.
2016-10-29: Racked to keg and headed to keezer to carbonate.