American Dubbel

[ApresSkiBrewer]

Where do you stand on recipe right now? Do share!

[mediumsk]

funny, this post got me thinking that a kick ass dubbel malt profile with cal ale yeast and different hops would probably make a super kick ass amber ale, and visa versa.
Right now I'm thinking of Speakeasy's Prohibition ale, but with westmalle yeast and no west coast hops..... yum

[TimmyR]

funny, this post got me thinking that a kick ass dubbel malt profile with cal ale yeast and different hops would probably make a super kick ass amber ale, and visa versa.
Right now I'm thinking of Speakeasy's Prohibition ale, but with westmalle yeast and no west coast hops..... yum

I was thinking the same thing today....if I had split the ferment between WLP530 and WLP001...I'd have a Dubbel and American Amber....recipe and today's notes to follow.

[TimmyR]

So here's where its at....I did not want the bitterness or hop flavor to blow the malt and yeast out of the water....I plan to dry-hop with Amarillos and/or Citra but will see how the ferment goes. At flame-out I whirlpool for 15 min and let settle for 15 min before I knock-out thru a Hoprocket (w/4 oz Cascade whole-leaf hops) and a Therminator. Pitched tonight at 6 pm at 69F. Going to let free-rise like I did for my last Tripel.



Size: 14.0 gal
Efficiency: 90.0%
Attenuation: 85.0%

Original Gravity: 1.080 (1.062 - 1.075)
|==============================#=|
Terminal Gravity: 1.012 (1.008 - 1.018)
|==============#=================|
Color: 19.47 (10.0 - 17.0)
|=============================#==|
Alcohol: 8.99% (6.3% - 7.6%)
|================================|
Bitterness: 22.0 (15.0 - 25.0)
|===================#============|

Ingredients:
25.0 lb Pilsner Malt
3.0 lb Munich 10L Malt
1.0 lb Belgian Aromatic
1.0 lb Caramel Munich 80L
0.6 lb Acidulated Malt
8.0 oz Belgian Special B
8.0 oz Chocolate Malt
1.4 lb Belgian Candi Syrup
2.0 lb White Table Sugar (Sucrose)
33.0 g Horizon (8.5%) - added during boil, boiled 60.0 min
20.0 g Centennial (6%) - added during boil, boiled 20 min
20.0 g Citraâ„¢ (12.0%) - added during boil, boiled 20 min
4.0 oz Cascade (5.5%) - steeped after boil

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:10:08 Mash In - Liquor: 11.36 gal; Strike: 159.28 °F; Target: 149 °F
01:10:08 Sac Rest - Rest: 60.0 min; Final: 149.0 °F
01:10:08 Raise Temp - Heat: 0.0 min; Target: 165 °F
01:25:08 Short Rest - Rest: 15 min; Final: 165.0 °F
01:55:08 Fly Sparge - Sparge Volume: 10.21 gal; Sparge Temperature: 168.0 °F; Runoff: 15.82 gal

Notes
6/3 - yeast starters
6/4 - yeast starter blew out top of flask; chilled Sat night
6/6 - Boil
0 - 16.0 gal / 1.056
30 - 15.5gal / 1.064
60 - 14.7 gal / 1.070 14.75 / 1.076
90 - 14.0 gal / 1.080

Results generated by BeerTools Pro 1.5.16

[TimmyR]

I'm still cleaning up my notes but that is pretty much how it went today. The Sauerzmalt was to drop my Mash pH and the 90% efficiency was a big suprise. I fly-sparged on my system for the first time today to see if I thought it was easier than batch-sparging. I think I like it...I just need to make sure I have enough hot liquor.

[Hoser]

Timmy,
I thing I need to get out my microscope to read your recipe!

[TimmyR]

Timmy,
I thing I need to get out my microscope to read your recipe!

Fixed it...need to find the defaults for BeerTools