03-13-2010 HB Two Bears Abbey Dubbel
A ProMash Brewing Session Report
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Brewing Date:
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Saturday March 13, 2010
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Head Brewer:
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Cal Frye
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Asst Brewer:
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Recipe:
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HB Two Bears Abbey Dubbel
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Grain (Lbs):
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9.70
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Anticipated OG:
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1.070
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Plato:
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17.12
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Anticipated SRM:
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16.6
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Anticipated IBU:
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32.0
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.064
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Plato:
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15.67
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Actual FG:
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1.020
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Plato:
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5.08
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Alc by Weight:
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4.51
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by Volume:
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5.82
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From Measured Gravities.
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ADF:
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67.6
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RDF:
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56.8
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Apparent & Real Degree of Fermentation.
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
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61.9
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6.00 lbs.
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Muntons LME - Light
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England
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1.037
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5
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22.7
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2.20 lbs.
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Jaggery
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India
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1.043
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0
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5.2
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0.50 lbs.
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Melanoidin Malt
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1.033
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35
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10.3
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1.00 lbs.
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Special B Malt
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Belgian
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1.030
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120
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.75 oz.
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Vanguard
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Whole
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4.50
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32.0
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60 min
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Amount
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Name
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Type
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Time
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0.70 gm
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Black Pepper
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Spice
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10 Min.(boil)
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2.50 gm
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Cinnamon
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Spice
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10 Min.(boil)
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Danstar Windsor
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Pitched From:
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Slurry
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Amount Pitched:
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1000 GR
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Lag Time:
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1.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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68 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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14
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Secondary Temperature:
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68 degrees F
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Original Gravity:
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1.064 SG
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15.67
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Plato
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Finishing Gravity:
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1.020 SG
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5.08
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Saturday April 03, 2010
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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68 F
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Amount Kegged:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Forced
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Carbonation Temperature:
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42 F
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Pressure Used:
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11.07 Psi
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2 oz. Caraca II for color. Sinnamar would work, too. Use a darker Crystal or Caramel malt for color/body next time, perhaps.
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Good, needs some more malty character, but several "genuine" Dubbels are not as chewy as I guess I expect this to be. Perhaps a smidge of nutmeg...?
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Even the little Vanguard hops in this recipe come on a bit too strong. Don't lower them, raise the malt and bring it in balance.
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Treat water with a campden tablet to remove chlorine, adjust pH with phosphoric acid to 5-6.
Had no Melanoidin, so substituted Carafa II. Result is too hoppy, little malt character. Needs crystal/caramel malt. Maybe a smidge of nutmeg. Possibly add a bottle of Orval to secondary?
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