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Belgian Dubbel |
5 Gal |
6.61% |
32.97 |
1.067 |
1.017 |
13.57°L |
All Grain |
698 |
Beer
0 |
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Title: Jeff Christmas Belgian Dubbel |
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| Boil Size: 7 Gal |
Boil Time: 60 |
Boil Gravity: 1.048 |
Efficiency: 70 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 06/14/2015 02:36 PM |
Notes: 60 minute mash with temps between 160 and 150 on average high 150s.
started boil with 6.5 gallons.
boiled over a few times - lost some wort.
Did a 90 minute boil.
Added hops according to schedule above.
Added candy sugar at 5 minutes from flameout.
Had a little under 4.5 gallons post boil with a starting gravity of 1.0785 or 19 Brix.
Cooled wort to 75 degrees and added yeast.
Swished the wort around for 2 minutes blanketed the wort with CO2 and then put in an airlock.
Temperature an hour later was 72-74.
Put the bucket in 3 inches of water (in the shower) with some ice and turned the fan on.
No signs of fermentation four hours later on day one.
Checked at 6:30am on day two - subtle signs of fermentation - some foam and bubbles on the very surface, but no active fermentation. Temperature 68-70.
Added 1 minute of oxygen using the stir wand. Added 1/4-1/2 teaspoon of yeast nutrient too.
Took a gravity reading and got 17 brix or
Looked later in the afternoon on day two. Airlock more active. Bubbles every few seconds. Temperature still 68-70.
Checked on morning of third day - still active fermentation.
Checked in evening (8pm) on third day - still active fermentation. Temp 66/68 range. Brix 10 or 1.016 gravity. Calculator is saying 7.7% alcohol.
Checked in morning on fourth day (8am) - less active fermentation, but still active airlock. Temp 66/68/70 range. Brix 9 or 1.009. |
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