 |
Belgian Dubbel |
19 L |
7.29% |
20.16 |
1.064 |
1.009 |
25.99°L |
Partial Mash |
66 |
Beer
1 |
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Title: Dubble trouble |
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| Boil Size: 12 L |
Boil Time: 60 |
Boil Gravity: 1.101 |
Efficiency: 54 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Partial Mash |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 04/22/2019 01:39 PM |
Notes: 24.4 morning. Back down to 21 degrees. Really on a temperature ride. Massive fermentation in the first 24 hours.
23.4 Evening. Heated up to 27 degrees! Put back in tub.
23.4 Rapid fermentation. Down to 21 degrees. Moved out of tub and letting heat up in bathroom.
Brewed 22.4.19
Missed again the expected SG.
Anticipated was 1.072. But I'm only at 1.064 (and that's generous).
Brix 16.2, which would imply a Sg of 1.066, fairly close to my reading.
Protein Rest
Temp Mins Protein
144 strike water
136.1 30
134.2 18 After pitch of strike water and first stir, water at 136. So protein rest needs to cool down a bit.
132.1 8
132.3 Timer Put back on the burner (but not on, residual heat)
Saccrification Rest
Temp Mins
150 40
154 29 11 minutes stirring and heating
154 21 Put on hot burner
152 17
151 10 +10 to ensure conversion
153 6 Continous heating & stirring |
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