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Notes

This 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. 2016-01-24: Brew Day: I used 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. I collected to much wort and therefore extended the boil half an hour. Hops still added with just 60m minutes to go. Volume into the fermentor was low. I boiled too long to get rid of the excess wort volume. I’m going to have a high ABV and a lower amount of brew. 2016-01-30: Fermentation temps started out low (64°F) for first day and I slowly brought it up but overshot target and made it up to 70°F before coming back down to 68°F for bulk of time. Wall temp set to 69°F and primary just to right of heat unit. 2016-01-30: Racked to secondary though still bubbling fairly regularly (~10 sec) and SG was 1.033@67.2 or 1.034). Tasted capture from hydrometer cylendar and it isn’t particularly good right now. Very sweet still, obviously. Alcohol and medicine flavors. 2016-02-20: Kegged into keg #3. Closer to full than expected. FG is 1.012@62.7 or 1.012. 2016-03-06: Put keg in keezer and, after purgeing, set pressure to 15 psi for about 2.8 volumes.