Seven
Well-Known Member
I'm planning to brew a Belgian dubbel in the next couple of days and was wondering what the best fermentation temperature is for this beer. I've heard Belgians can tolerate higher fermentation temps but I'm curious if I *should* ferment at a higher temp or if a lower temp will produce better results.
Recommended temps from Wyeast are 68-78° F. Should I ferment on the low, middle, or high end of the recommend temps?
Here's the recipe:
11 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 86.3 %
1 lbs Candi Sugar, Dark (80.0 SRM) Sugar 4 7.8 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 2 3.9 %
1.00 oz Tradition [6.00 %] - Boil 60.0 min Hop 5 20.3 IBUs
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 10.0 min Hop 6 4.9 IBUs
4.0 oz Special B Malt (180.0 SRM) Grain 3 2.0 %
Wyeast 1214 Belgian Abbey yeast
Thanks....
Recommended temps from Wyeast are 68-78° F. Should I ferment on the low, middle, or high end of the recommend temps?
Here's the recipe:
11 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 86.3 %
1 lbs Candi Sugar, Dark (80.0 SRM) Sugar 4 7.8 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 2 3.9 %
1.00 oz Tradition [6.00 %] - Boil 60.0 min Hop 5 20.3 IBUs
1.00 oz Hallertauer Hersbrucker [4.00 %] - Boil 10.0 min Hop 6 4.9 IBUs
4.0 oz Special B Malt (180.0 SRM) Grain 3 2.0 %
Wyeast 1214 Belgian Abbey yeast
Thanks....