Diving into a dubbel after almost two years not making one. Researching like heck - this recipe is based upon one I found in Brew Like a Monk.
Mash PH was 5.7. Added 1/2 oz lactic acid to bring it down to 5.4. Pre-boil PH was 5.8.
Efficiency was off by about 8% - not sure why. Possibly the GWM Pale malt I used as a base? Had to add 1.5 gallons of extra water into the mash to hit infusion temps; it was probably that.
Mashed at 149°F for 90 minutes.
Unfortunately, the resulting beer is thin. Too thin. Should be lots of raisiny characteristics - not much there at all. Tastes OK with some tart cheery juice mixed in.
Another dubbel bites the dust. Maybe the tart cherry thing is the way to salvage this beer.
|19.00 pounds||American Pale Malt (2-Row)||75.8%|
|1.50 pounds||Belgian Aromatic Malt||6%|
|0.85 pounds||Belgian Special B Malt||3.4%|
|2.00 pounds||German Light Munich Malt||8%|
|0.85 pounds||German CaraMunich Malt I||3.4%|
|0.85 pounds||Belgian Biscuit Malt||3.4%|
|25.05 pounds||Total Grain Weight||100%|
|2.00 pounds||Candi Sugar, Dark|
|1.00 pounds||Sucrose (Table Sugar)|
|1.05 ounces||Magnum||60 min||11.6%|
|1.05 ounces||Total Hop Weight|
|Belgian Abbey II||Wyeast||1762||3000 ml|
Mash profile for most well-modified malts.
|1||Mash In||75 min.||150°F||
Add 100% of mash water at 162° F / 72° C
Filtered through standard charcoal system.
Pitch yeast at 64°F - increase fermentation temperature 1 degree every day until 70°F (about a week). Hold there until fermentation completes.
|Str Water Amt:||8.3|
|Str Water Temp:|
|Sp Water Amt:||10.5|
|Sp Water Temp:|