So I brewed a bizarre Enkel to build up my Ommegang yeast with the intention of brewing a BDSA. I drifted more towards simplicity and brewed a dubbel, pitching two full WL tubes of harvested yeast 24 hours after harvesting. Here's the recipe:
80% Attenuation (based on my Enkel)
Mashed at 152* for one hour
7 lbs American Two-Row (MaltEurop)
2 lbs Toasted American Two-Row (Home Toasted, MaltEurop)
0.5 lb American Crystal 120* (Briess)
0.5 oz Sorachi Ace at 60
0.2 oz Sorachi Ace at 20
0.3 oz Sorachi Ace at 10
OG was 1.055
This was brewed and no-chilled overnight, two tubes of Ommegang yeast pitched at 65*. Added to fermentation chamber at 72*, temperature increased two degrees per day until 80* is reached.
At high krausen one lb of local raw honey was added. Tonight (24 hrs later) 1.25 lb homemade dark candi rock was added. Now it sits in primary for two, maybe three weeks. Once it's done it is to be bottled in champagne bottles and shelved for three months before I crack the first bottle.
What do you guys think?