Long time lurker, first time thread, but only because I have a mystery on my hands. I've been brewing 5 liter batches for the past few months to test recipes for the 60 L setup. Last Saturday, I brewed a dubbel along the lines of the recipe below. At the last minute, because I thought Weyermann Abbey Malt has enough diastatic power to convert itself, I went essentially 100% Abbey Malt EDIT which should make up no more than 50% of the malt bill
. The mash was to be 60m at 152 F. However, due to the realities of child rearing and family life, the beer mashed at from 153 to 135 over 90m, then I heated it on the stove to around 156, though of course parts of the mash got quite hot during the heating. With lots of stirring, it evened out and I forgot it for about another hour, by which point it was around 149 or so. So, that's a roughly 2 1/2 hour long mash at all sorts of temps. I sparged, did a 90m boil, and everything went normally. I pitched one smack pack of Wyeast 1214 that was about 45 days old.
The next day, I realized what I had done. Since it was fermenting, I thought I'd see how it turned out. A thin krausen formed and it bubbled for 3 days with some intensity. I figured I had a dextrin party on my hands and that the beer was a dump out. I took out the stopper and poured myself a glass for curiosity's sake. As I did, I noticed the thick yeast cake on the bottom of the carboy. The beer was hot, but really delicious, like plums and figs. I ran around for a minute, re-sanitized the stopper and airlock, and tried to figure out WTF had happened. I measured the gravity and it was 1.020.
So, anyone got an answer to this mystery? For now, I'm assuming I'm gifted. Or lucky. Or missing something obvious. Anyone? Anyone? Bueller? Bueller?
Dark Dubbel Recipe
1.25 KG Abbey Malt
100 G CaraAroma
100 G CaraMunich 60
120 G Muscovado Sugar
Anticipated OG: 1.076
Measured OG: 1.086
pitched one smack pack of Wyeast 1214 @ 62 F