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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. Besides my usual Trapist High Gravity from Wyeast, I’ve added the Brettanomyces Lambicus to add to the Cherry Pie flavor profile. With two packets, I have not done a starter. 2019-01-28: Brewday: Overshot Mash SG targets again. Near sticking mash - just squeaked by. BK heat applied around 1400. During boil I was losing too much boil-off too fast and turned the boil down to 70%. I was losing about 1.29G/60 min at 100% power. I am going to be a touch conservative and update the equipment profile for Brett’s 10G Boilermaker to 1.25G/hr. I don’t see any way to update the MT efficeincy, only BH efficiency, but MT Eff is always around 80%. 2019-01-29 1440: Slow to start bubbling. Still not going though shaking it will give of a good bit of gas and it smells perfect. Temp 67ºF or so. I’m keeping the carboy on the MT bench and ambient room temp is 68ºF. 2019-01-30: Krausen rose up last night a little before 2200 - maybe after 28 to 30 hours. Strong bubbling now and a temp around 69ºF. Odor is a bit plastic. I think I will move it onto the floor and thereby cool it off a little. 2019-01-31: Blow off tube required. temp around 66ºF. 2019-02-02: Blow off removed and bubbling settling down to slow and steady. Carboy temp 64ºF. 2019-02-08: 70ºF and the krausen has dropped back in completely, although bubbling is still pretty steady (5 sec interval). I believe that we can rack to secondary on top of the cherries in the next couple of days. Celina took the cherries out of the freezer this morning. 2019-02-10: Refractometer reading is 10.2 Brix (1.040) giving an SG of 1.020 corrected. Temp is 70ºF. Taste is fine - a bit different than Trappist High Gravity alone. I'm going to go fetch the cherries and rack the ale onto them. I am also going to use the larger carboy for secondary considering that fermentation is ongoing, especially once I have added the cherries. We used roughly a quart of cherries, one third of which were sour cherries from our tree and the other two thirds were store bought sweet cherries. 2019-02-19: 68ºF and lowering ambient temp in room from 68ºF to 64ºF. The carboy is still on the high shelf where the HLT normally sits as it is warmer up there. 2019-04-29: 64ºF in carboy and refractometer reads 1.036 and 9.4 Brix which is SG of 1.015. Very good. Cherry is there, little brettanomyces flavors. I have a whole the keezer and this is a candidate. 2019-04-30: Racking to keg 8. Using yesterday's figures as final.