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Old 10-15-2008, 10:24 PM   #1
scinerd3000
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Default All-Grain - Assoiffé Chèvre Belgian Dubbel (AG)

Recipe Type: All Grain
Yeast: WLP500
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1.073
Final Gravity: 1.016
IBU: 23
Boiling Time (Minutes): 90
Color: 22
Primary Fermentation (# of Days & Temp): 1 month
Secondary Fermentation (# of Days & Temp): 3+ months
Tasting Notes: will post then finished(see below)

Assoiffé Chèvre Belgian style Dubbel

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.6 12.50 lbs. Pilsener Belgium 1.037 2
6.5 1.00 lbs. CaraMunich Malt Belgium 1.033 75
9.7 1.50 lbs. Candi Syrup D2 1.031 80
3.2 0.50 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Pellet 5.25 21.0 60 min.
1.00 oz. Czech Saaz Pellet 3.50 1.9 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1 Tbsp Irish Moss Fining 15 Min.(boil)
7 grams PolyClar Brewbrite Fining 15 Min.(boil)


Yeast
-----
White Labs WLP500 Trappist Ale
White Labs WLP565 Belgian Saison
(700ml mixed slurry)

30min rest @ 147
30min rest @ 158
15min mashout @ 168
30min sparge @ 170

Due to overefficiency and oversparge i ended up with 7 gallons of wort with a starting gravity of 1.066 SG. Fermented with 700ml mixed yeast slurry in a waterbath at 69F, when gravity was down below 1.020 i stepped up the temp to 82 to help dry out the beer. Finished at 1.010. After tasting it wanted more dark fruit character and sweetness to counter the "spiciness" of the saison yeast so i added 3 cups prune juice and a can of dark sweet cherries in heavy syrup. Upped gravity to 1.021. Fermented on cherries for a month and then racked into another clean 6 gallon carboy- currently down to 1.014 and tastes excellent. Its still going and will prove to be the most interesting beer i have brewed to date.

Bottles witha very small amount of new yeast because i was worried about carbonation (~1/5 of a wlp500 vial) to about 2.3 volumes of co2 using the tastybrew.com calculator.

won second place at the Orange County Fair Homebrew Comp for category 23
won First Place in the Amador County Fair category 23
won Second Place in the Pacific Brewers Cup in cat 23
3rd Place In Bluff City Brewers Event in cat 23
]

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Last edited by scinerd3000; 10-15-2009 at 07:08 AM.
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Old 09-04-2009, 01:00 AM   #2
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Why isn't the ABV ever listed?

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Old 09-07-2009, 07:58 AM   #3
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it came in around 8%

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Old 12-03-2009, 11:41 PM   #4
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Can't believe nobody's shown much interest in this recipe -- I think this will be a perfect use for my saison dupont bottle culture (if it works. . . ), which I intended to use on a dubbel anyway . . . The fruit sounds like a great idea though

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Old 02-09-2011, 02:56 AM   #5
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interested and bookmarked

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Old 04-14-2011, 07:47 PM   #6
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Default Looks great to me


Quote:
Originally Posted by chrisdb View Post
interested and bookmarked
I'm interested as well. I'll be giving this a try in June, (my pipeline is like a firehose with Belgian Ale's right now!). Gonna use the Candi Syrup, Inc's D-180. www.candisyrup.com Awesome brew!
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Old 04-15-2011, 04:35 PM   #7
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good luck and d-180 sounds great. should turn out good!

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