scinerd3000
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP500
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.073
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90
- IBU
- 23
- 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]
% 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]
