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Old 04-13-2011, 08:50 PM   #1
ThatGuyRyan
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Jan 2009
Elmhurst, IL, IL
Posts: 627
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Recipe Type: All Grain   
Yeast: Wyeast 1214   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.085   
Final Gravity: 1.021   
IBU: 24.7   
Boiling Time (Minutes): 60   
Color: 14.7   
Primary Fermentation (# of Days & Temp): 10-14 start low about 64-66 and raise to 72-74   
Secondary Fermentation (# of Days & Temp): 30 days at 68   
Tasting Notes: Lots of malt and rasin flavors, a bit spicy on the hop side.   

10 Gallon batch***** not 5.5

25 lb 9.oz Pale 2 Row
2 lb 4.oz caramunich
9.oz Special B
3.72 oz Liberty hops (60)
1.86 oz Spaltz (5)
2 lb Clear Candi Sugar
Irish Moss
Wyeast 1214 with starter

I mashed at 152 degrees for 60 minutes with a double sparge.




This took first for category 18 in the 2011 HBT competition. It was in the bottle for about a year before the competition and I even had to pop open my 22oz to transfer to 12oz and it was still a hit! Great beer but be warned it is on the high side for hops and it really took a good 6+ months to mellow. You can always lower the hops a tad if you wish. I have also made this same beer with Saaz and Tettnang with great results.

If possible I suggest fermenting this on the cool side for the first 2-3 days then ramping it up slowly to the low to mid 70's to finish. If you don’t wish to secondary I would suggest a long primary of about 4 weeks.

My water was good old Chicago tap run through a filter.




Extract with steeping grains. 10 gallon batch

Steep at 155 for 20-30 minutes then remove grain bag.
2 lbs Caramunich
8 oz special B

Bring to boil then add
12 lb Golden DME (60)
2 lb 6 oz candi sugar
3.72 oz Liberty (60)

At last 15 minutes add
Irish moss
6 lb Golden DME (15)

Last 5 minutes
1.86 oz spalt hops

Cool and pitch Wyeast 1214 or other Belgian style yeast.


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Old 04-13-2011, 08:59 PM   #2
weirdboy
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May 2009
Los Angeles
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Don't you mean 2011?

Also I hope you add the recipe, I am interested in seeing it!



 
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Old 04-13-2011, 09:05 PM   #3
ThatGuyRyan
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Jan 2009
Elmhurst, IL, IL
Posts: 627
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Quote:
Originally Posted by weirdboy View Post
Don't you mean 2011?

Also I hope you add the recipe, I am interested in seeing it!
Yea! Itís my first recipe I am posting and people keep coming into the office and itís not going well! I also put in 5.5 gal not 10. I will ask a mod to update.
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Old 08-28-2011, 07:04 PM   #4
runningweird
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Dec 2009
State Line, PA, Pennsylvania
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what were the amounts with tettnang and saaz?

 
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Old 11-20-2013, 11:00 PM   #5
ray_from_wray
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Aug 2013
Posts: 6


Is there any reason you did more caramunich than special B? Im working on my own dubbel and am a super newb and recipe building so I was just wondering if there was any science behind those numbers or just winging it?



 
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