da Tubble wi Dubbel
Belgian Dark Strong Ale

 

Type: All Grain

 Date: 11/5/2005

Batch Size: 5.00 gal

 Brewer: Fred Bonjour
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 66.0
Taste Notes: COC 3rd place
 

Ingredients

Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 73.3 %
1 lbs Munich I (Weyermann) (6.0 SRM) Grain 6.7 %
8.0 oz Biscuit (Dingemans) (22.5 SRM) Grain 3.3 %
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3.3 %
8.0 oz Special B (Dingemans) (147.5 SRM) Grain 3.3 %
8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 3.3 %
0.50 oz Perle (leaf) [6.50%] (60 min) Hops 9.2 IBU
1.00 oz Tettnang (leaf) [4.80%] (20 min) Hops 8.3 IBU
0.50 oz Perle (leaf) [6.50%] (10 min) Hops 3.3 IBU
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.7 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.076 SG

 Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.5 % Actual Alcohol by Vol: 9.3 %
Bitterness: 20.9 IBU Calories: 339 cal/pint
Est Color: 16.0 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body Total Grain Weight: 14.00 lb
Sparge Water: 3.84 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 18.00 qt of water at 161.0 F 150.0 F 75 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
12/10/2005 8 brix = 1.005